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Isolation and Identification of Postharvest Rot Pathogens in Citrus × tangelo and Their Potential Inhibition with Acidic Electrolyzed Water

Summary

Tangelo fruits suffer from fungal rot during storage caused primarily by two fungi: Penicillium citrinum and Aspergillus sydowii. Researchers tested acidic electrolyzed water (AEW), a safe and environmentally friendly treatment, and found it effectively kills these fungi by damaging their cell membranes and causing them to leak their contents. This treatment could replace harmful chemical fungicides while keeping tangelo fruits fresh and safe for consumers.

Background

Citrus × tangelo (tangelo) is a hybrid citrus cultivar that is susceptible to pathogenic infections during storage, leading to fruit decay and commercial loss. Conventional chemical fungicides pose challenges such as drug residue and environmental pollution. Acidic electrolyzed water (AEW) has emerged as an environmentally friendly antimicrobial sanitizer.

Objective

This study aimed to isolate and identify rot-causing fungi in postharvest tangelo fruits through morphological and molecular characterization, validate their pathogenicity, and evaluate the inhibitory effects of acidic electrolyzed water (AEW) on the identified pathogens.

Results

The two dominant pathogens were identified as Penicillium citrinum and Aspergillus sydowii with 100% rDNA-ITS sequence homology. AEW exhibited potent inhibitory effects with EC50 values of 85.4 μg/mL and 60.12 μg/mL, respectively. AEW treatment caused morphological changes including hyphal bending and shrinking, increased extracellular pH, conductivity, and nucleic acid leakage in both fungi.

Conclusion

P. citrinum and A. sydowii were confirmed as primary postharvest pathogens in tangelo fruits. AEW demonstrated significant antifungal efficacy by disrupting fungal cell membrane integrity, increasing cell permeability, and causing intracellular component leakage. AEW presents a promising, environmentally safe alternative to conventional chemical fungicides for postharvest tangelo preservation.
  • Published in:Food and Environmental Virology,
  • Study Type:Laboratory Research Study,
  • Source: 10.1007/s12560-024-09604-4, PMID: 38844705
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