Zhou Yali, Zhao Lina, Chen Yaqi, Dhanasekaran Solairaj, Chen Xifei, Zhang Xiaoyun, Yang Xiangzheng, Wu Maoyu, Song Yuanda, Zhang Hongyin
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, People's Republic of China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, People's Republic of China; Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan 250014, Shandong, People's Republic of China.
Int J Food Microbiol. 2024 Mar 2;413:110575. doi: 10.1016/j.ijfoodmicro.2024.110575. Epub 2024 Jan 15.
Brown rot, aspergillosis and soft rot are the primary diseases of postharvest peach fruit. Our study aimed to investigate the biocontrol effect of Wickerhamomyces anomalus on the primary postharvest diseases of peach fruit and to explore its underlying physiological mechanism. The findings demonstrated that W. anomalus had an obvious inhibitory effect on Monilinia fructicola, Aspergillus niger and Rhizopus stolonifer. At the same time, W. anomalus can grow stably on the wound and surface of peach fruit at 25 °C and 4 °C and can form biofilm. W. anomalus increased the activity of resistance-related enzymes such as PPO, POD, GLU and the content of secondary metabolites such as total phenols, flavonoids and lignin in peach. Furthermore, the application of W. anomalus led to a reduced MDA level in peach fruit and increased activity of the active oxygen-scavenging enzyme system. This increase involved various antioxidant defense enzymes such as SOD and CAT, as well as ascorbic acid-glutathione (AsA-GSH) enzymes, including APX, GPX, GR, DHAR, and MDHAR. Our findings demonstrate that W. anomalus exerts its biocontrol effect by growing rapidly, competing with pathogens for nutrition and space, and enhancing the disease resistance and antioxidative capabilities of the peach fruit.
褐腐病、曲霉病和软腐病是桃采后果实的主要病害。本研究旨在探讨异常威克汉姆酵母对桃采后主要病害的生物防治效果，并探究其潜在的生理机制。研究结果表明，异常威克汉姆酵母对桃褐腐病菌、黑曲霉和匍枝根霉具有明显的抑制作用。同时，异常威克汉姆酵母在25℃和4℃下能在桃果实伤口和表面稳定生长并形成生物膜。异常威克汉姆酵母提高了桃果实中PPO、POD、GLU等抗性相关酶的活性以及总酚、黄酮类化合物和木质素等次生代谢产物的含量。此外，应用异常威克汉姆酵母可降低桃果实中丙二醛水平，并提高活性氧清除酶系统的活性。这种提高涉及多种抗氧化防御酶，如SOD和CAT，以及抗坏血酸-谷胱甘肽（AsA-GSH）酶，包括APX、GPX、GR、DHAR和MDHAR。我们的研究结果表明，异常威克汉姆酵母通过快速生长、与病原菌争夺营养和空间以及增强桃果实的抗病性和抗氧化能力来发挥其生物防治作用。
