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

Summary

This research shows that amphotericin B, a natural compound produced by bacteria, can effectively prevent gray mold from spoiling table grapes after harvest. The compound works by damaging the mold’s cell membranes and also activates the grapes’ own defense systems. At a treatment level of 200 mg/L, it completely prevented mold growth on grapes over a three-day storage period, offering a safer, more environmentally friendly alternative to synthetic fungicides.

Background

Gray mold caused by Botrytis cinerea is a major cause of postharvest losses in table grapes. Current control relies on low-temperature storage and synthetic fungicides, which have limitations and environmental concerns. Natural antimicrobial compounds from microorganisms offer promising alternatives for postharvest disease management.

Objective

To evaluate the efficacy of amphotericin B (AMB) in inhibiting B. cinerea both in vitro and in vivo, and to elucidate the underlying mechanisms of action through transcriptomic analysis, microscopy, and biochemical assays.

Results

AMB achieved over 90% inhibition at 0.2 mg/L in vitro and completely suppressed gray mold at 200 mg/L in vivo. AMB disrupted B. cinerea plasma membrane integrity, triggered cellular leakage, and induced cell death. Transcriptome analysis revealed modulation of genes related to peroxisomal function, redox homeostasis, transmembrane transport, and peroxidase activity. AMB also activated defense mechanisms in grapes by enhancing ROS-scavenging and defense-associated enzyme activities.

Conclusion

Amphotericin B is a highly effective natural antifungal agent against B. cinerea that controls postharvest gray mold in table grapes through direct fungal inhibition via membrane disruption and by activating grape defense responses. The findings support AMB’s potential as a novel, eco-friendly postharvest treatment for extending table grape shelf life.
  • Published in:Foods,
  • Study Type:Experimental Research Study,
  • Source: 10.3390/foods14071260, PMID: 40238543
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