School of Food and Biological Engineering, Hefei University of Technology, Anhui Province, Hefei, 230601, China.
Agricultural Information Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
World J Microbiol Biotechnol. 2021 May 5;37(6):93. doi: 10.1007/s11274-021-03062-x.
Chlorogenic acid is a plant polyphenol with antioxidant and antimicrobial activities. Fusarium fujikuroi is a fungal pathogen that causes many vegetables and fruits, including tomato, to rot. The effects of chlorogenic acid on the development of Fusarium rot of cherry tomato fruit were examined in the present study. Results showed that conidial germination, germ tube elongation, cell viability, and mycelial growth of F. fujikuroi were all significantly inhibited by chlorogenic acid. Chlorogenic acid stimulated the accumulation of reactive oxygen species (ROS), leading to cell apoptosis in F. fujikuroi. The addition of N-acetylcysteine partially recovered the mycelial growth, implying the antifungal activity of chlorogenic acid is related to a ROS burst. The application of chlorogenic acid decreased disease incidence and severity in cherry tomato fruit in a concentration-dependent manner. Taken together, these results suggest that chlorogenic acid inhibits the postharvest rot of cherry tomato fruit caused by F. fujikuroi by inducing cellular oxidative stress in the pathogen.
绿原酸是一种具有抗氧化和抗菌活性的植物多酚。藤仓镰刀菌是一种真菌病原体，可导致包括番茄在内的许多蔬菜和水果腐烂。本研究探讨了绿原酸对樱桃番茄果实镰刀菌腐烂发展的影响。结果表明，绿原酸显著抑制藤仓镰刀菌的孢子萌发、芽管伸长、细胞活力和菌丝生长。绿原酸刺激活性氧（ROS）的积累，导致藤仓镰刀菌细胞凋亡。添加 N-乙酰半胱氨酸部分恢复了菌丝生长，表明绿原酸的抗真菌活性与 ROS 爆发有关。绿原酸的应用以浓度依赖的方式降低了樱桃番茄果实的发病率和严重程度。综上所述，这些结果表明，绿原酸通过诱导病原菌细胞氧化应激来抑制藤仓镰刀菌引起的樱桃番茄果实采后腐烂。
