Zheng Li, Huang Shilian, Huang Jiehao, Deng Yizhen, Wu Zhenxian, Jiang Zide, Yu Guohui
Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs, Guangdong University Key Laboratory for Sustainable Control of Fruit and Vegetable Diseases and Pests, Innovative Institute for Plant Health, College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Department of Plant Pathology, South China Agricultural University, Guangzhou, China.
Front Microbiol. 2023 Jan 5;13:1093699. doi: 10.3389/fmicb.2022.1093699. eCollection 2022.
Litchi is an economically important fruit in subtropical countries, but pericarp browning can limit its shelf life outside of controlled storage conditions. Effective and sustainable biological control strategies are needed to protect fruit against postharvest browning.
In this study, we show that the four bacterial strains HS10, LI24 and PP19, and SI17 can delay fruit browning in both laboratory trials (LTs) and field plus laboratory trials (FLTs). Strains HS10, LI24, PP19 and SI17 showed 47.74%, 35.39%, 33.58% and 32.53% browning-inhibitory efficacy respectively at 180 h in LT. Litchi sarcocarp interior sourced isolate SI17 showed 74.05% inhibit-brown efficacy at 216 h in FLTs, performing better in FLT than in LT. Furthermore, strains PP19 and SI17 colonized the fruit pericarp and increased total phenolic and anthocyanin contents but decreased peroxidase and polyphenol oxidase activity. This is the first report of (SI17) and (HS10) strains acting as biological control agents (BCAs) to delay postharvest browning in litchi fruit. We conclude that PP19 and SI17 are promising BCAs against fruit browning, and their application could be effective for prolonging the shelf life of harvested litchi fruit.
荔枝是亚热带国家具有重要经济价值的水果，但果皮褐变会限制其在可控储存条件之外的货架期。需要有效的可持续生物防治策略来保护果实免受采后褐变的影响。
在本研究中，我们表明HS10、LI24、PP19和SI17这四种细菌菌株在实验室试验（LTs）以及田间加实验室试验（FLTs）中均可延缓果实褐变。在实验室试验中，HS10、LI24、PP19和SI17菌株在180小时时的褐变抑制效果分别为47.74%、35.39%、33.58%和32.53%。从荔枝果肉内部分离得到的SI17菌株在田间加实验室试验中216小时时的抑褐效果为74.05%，在田间加实验室试验中的表现优于实验室试验。此外，PP19和SI17菌株定殖于果实果皮，增加了总酚和花青素含量，但降低了过氧化物酶和多酚氧化酶活性。这是关于SI17和HS10菌株作为生物防治剂延缓荔枝采后褐变的首次报道。我们得出结论，PP19和SI17是防治果实褐变的有前景的生物防治剂，它们的应用可能对延长采收后荔枝果实的货架期有效。
