Chen Jingwei, Wang Kaili, Godana Esa Abiso, Solairaj Dhanasekaran, Yang Qiya, Zhang Hongyin
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods. 2025 Jan 26;14(3):408. doi: 10.3390/foods14030408.
Red grapes often suffer from postharvest diseases like blue mold and black mold caused by and . Biological control using beneficial yeasts and bacteria is an effective method to manage these diseases. sp. and sp. are effective microorganisms for the control of postharvest diseases of red grapes. This study combined two yeast strains ( and ) and two bacterial strains ( and ) to investigate their biological control effects on major postharvest diseases of red grapes and explore the underlying physiological mechanisms. Research showed that compound microorganism W3 outperformed the others; it reduced spore germination and germ tube growth of and , while its volatiles further inhibited pathogen growth. Additionally, the treatment enhanced the antioxidant capacity of grapes and increased resistance to pathogens by boosting peroxidase activities, superoxide dismutase, catalase and ascorbate peroxidase, phenylalanine ammonolyase, and polyphenol oxidase. Furthermore, the combined treatment increased the activity and accumulation of antifungal compounds such as total phenols and flavonoids, thereby improving disease resistance and reducing decay. Therefore, composite microorganisms combining various antagonistic strains may offer a viable substitute for tackling postharvest diseases in red grapes.
红葡萄常常遭受由[未提及的病原体]引起的采后病害，如青霉病和黑霉病。利用有益酵母和细菌进行生物防治是管理这些病害的有效方法。[未提及的酵母和细菌种类]是控制红葡萄采后病害的有效微生物。本研究将两种酵母菌株（[未提及的酵母菌株名称]）和两种细菌菌株（[未提及的细菌菌株名称]）组合起来，研究它们对红葡萄主要采后病害的生物防治效果，并探索其潜在的生理机制。研究表明，复合微生物W3表现优于其他菌株；它降低了[未提及的病原体]的孢子萌发和芽管生长，同时其挥发性物质进一步抑制了病原菌的生长。此外，该处理提高了葡萄的抗氧化能力，并通过提高过氧化物酶、超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶、苯丙氨酸解氨酶和多酚氧化酶的活性增强了对病原体的抗性。此外，联合处理增加了总酚和黄酮类等抗真菌化合物的活性和积累，从而提高了抗病性并减少了腐烂。因此，组合各种拮抗菌株的复合微生物可能为解决红葡萄采后病害提供一种可行的替代方法。
