Chongqing Key Laboratory of Economic Plant Biotechnology, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan, Chongqing, China.
Department of Plant Pathology, MOA Key Lab of Pest Monitoring and Green Management, College of Plant Protection, China Agricultural University, Beijing, China.
Crit Rev Food Sci Nutr. 2022;62(30):8307-8318. doi: 10.1080/10408398.2021.1926908. Epub 2021 May 17.
Kiwifruit is purchased by consumers worldwide and is increasing in demand. Unfortunately, kiwifruit is susceptible to postharvest decay caused by a variety of fungal pathogens, including , , , , and spp. Among these pathogens, is the most prevalent and devastating. Infections by these fungal pathogens result in a deterioration in fruit quality and a reduction in marketable yield. Eco-friendly methods to control kiwifruit postharvest decay have been explored as alternatives to the use of synthetic fungicides. In this review, we provide an overview and discuss the virulence and pathogenesis of fungi that are causal agents of kiwifruit decay, especially , including recent molecular and genomic studies. Advances in pre- and postharvest measures for postharvest decay management, including biological control, physical applications, the use of natural compounds and plant hormones, and the use of combined methods, are also reviewed. Eco-friendly control measures are a critical component of an integrated management approach for sustainable production of kiwifruit. The need for further research on the use of microbial consortia for the management of postharvest diseases of kiwifruit is also discussed.
猕猴桃被全世界的消费者购买，需求量不断增加。不幸的是，猕猴桃容易受到各种真菌病原体的采后腐烂的影响，包括 、 、 、 和 等属的真菌。在这些病原体中， 是最普遍和最具破坏性的。这些真菌病原体的感染会导致果实品质恶化和商品产量减少。为了替代合成杀菌剂，人们已经探索了控制猕猴桃采后腐烂的环保方法。在这篇综述中，我们概述并讨论了导致猕猴桃腐烂的真菌病原体的毒力和发病机制，特别是 ，包括最近的分子和基因组研究。还综述了采前和采后措施在采后腐烂管理方面的进展，包括生物防治、物理应用、天然化合物和植物激素的使用以及联合方法的使用。环保控制措施是猕猴桃可持续生产综合管理方法的重要组成部分。还讨论了进一步研究微生物群落在猕猴桃采后病害管理中的应用的必要性。
