Gao Yang, Ren Huan, He Shuqi, Duan Shanquan, Xing Shijun, Li Xue, Huang Qiong
State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, College of Plant Protection, Yunnan Agricultural University, Kunming, China.
Front Microbiol. 2022 Oct 20;13:1034939. doi: 10.3389/fmicb.2022.1034939. eCollection 2022.
Microorganism-produced volatile organic compounds (VOCs) are considered promising environmental-safety fumigants in food preservation. In this study, the VOCs from fungal strains (WSJK-1, Mby) were tested against postharvest fungi , , , , , and The mycelial growth was significantly inhibited, in particular and (76.95, 76.00%), respectively. VOCs were identified by headspace solid-phase microextraction coupled with Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS); 40 compounds were identified. The antifungal activity of 21 compounds was tested by the minimum inhibitory concentrations (MIC) value. Benzaldehyde, 2-Phenylethanol, and 1-Octen-3-ol showed strong antifungal activity with the MIC ranging from 0.094 to 0.284 ml L depending on the pathogen tested. The optical microscope showed serious morphological damage, including cell deformation, curling, collapse, and deficiency in mycelial or conidia cell structures treated with VOCs and pure compounds. tests, VOCs decreased brown rot severity in peaches, and compounds Benzaldehyde and 2-Phenylethanol could reduce peach brown rot in peaches at 60 μl L. The VOCs produced by strain have good antifungal effects; low concentration fumigation could control peach brown rot. Its fragrance is fresh, safe, and harmless, and it is possible to replace chemical fumigants. It could be used as a potential biofumigant to control fruit postharvest transportation, storage, and food preservation. To the best of our knowledge, this is the first report on the antifungal activity and biocontrol mechanism of VOCs produced by .
微生物产生的挥发性有机化合物（VOCs）被认为是食品保鲜中具有前景的环境安全熏蒸剂。在本研究中，测试了来自真菌菌株（WSJK - 1、Mby）的VOCs对采后真菌、、、、、和的抑制作用。菌丝体生长受到显著抑制，尤其是和，分别为76.95%和76.00%。通过顶空固相微萃取结合气相色谱 - 质谱联用仪（HS - SPME - GC - MS）鉴定VOCs；共鉴定出40种化合物。通过最低抑菌浓度（MIC）值测试了21种化合物的抗真菌活性。苯甲醛、2 - 苯乙醇和1 - 辛烯 - 3 - 醇表现出较强的抗真菌活性，其MIC值根据所测试的病原体不同，在0.094至0.284 mL/L范围内。光学显微镜显示，经VOCs和纯化合物处理后，菌丝体或分生孢子细胞结构出现严重形态损伤，包括细胞变形、卷曲、塌陷和缺失。在试验中，VOCs降低了桃子褐腐病的严重程度，苯甲醛和2 - 苯乙醇化合物在60 μL/L时可减轻桃子的褐腐病。菌株产生的VOCs具有良好抗真菌效果；低浓度熏蒸可控制桃子褐腐病。其气味清新、安全无害，有可能替代化学熏蒸剂。它可作为一种潜在的生物熏蒸剂用于控制水果采后运输、储存及食品保鲜。据我们所知，这是关于菌株产生的VOCs抗真菌活性及生物防治机制的首次报道。
