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Mechanism Analysis of Amphotericin B Controlling Postharvest Gray Mold in Table Grapes

Summary

Researchers discovered that amphotericin B, a natural compound produced by soil bacteria, effectively prevents gray mold disease on table grapes. The compound works by directly damaging the fungus’s cell membranes and also boosts the grape’s own defense mechanisms. This natural solution could replace harmful synthetic fungicides while extending the shelf life of grapes during storage and transport.

Background

Gray mold caused by Botrytis cinerea is a major factor in postharvest losses of table grapes. Traditional control methods including cold storage and synthetic fungicides have limited effectiveness and environmental concerns. Natural antimicrobial compounds from microbes represent a promising alternative approach for disease management.

Objective

This study aimed to evaluate the efficacy of amphotericin B (AMB), a natural antifungal compound produced by Streptomyces nodosus, in managing postharvest gray mold in table grapes and to elucidate the underlying mechanisms of action.

Results

AMB at 0.2 mg/L achieved over 90% inhibition of B. cinerea in vitro, and 200 mg/L treatment completely suppressed gray mold in vivo. AMB disrupted plasma membrane structure triggering cellular leakage and modified transcriptional profiles of genes related to redox homeostasis and transmembrane transport. AMB also activated grape defense enzymes including ROS-scavenging and defense-associated enzymes.

Conclusion

Amphotericin B effectively controls B. cinerea through dual mechanisms of direct pathogen inhibition and host defense activation. The compound disrupts fungal cell membranes, modulates peroxisomal function and redox homeostasis, and enhances grape antioxidant and defense responses. AMB represents a natural, safe antifungal agent for extending postharvest shelf life of table grapes.
  • Published in:Foods,
  • Study Type:Experimental Research Study,
  • Source: PMID: 40238543, DOI: 10.3390/foods14071260
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