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Morphological, molecular, and biological characterization of bulb rot pathogens in stored Lanzhou lily and the in vitro antifungal efficacy of three plant essential oils

Summary

Lanzhou lily is a valuable medicinal and food plant that loses 20-25% of its crop annually due to fungal rot during storage. Researchers identified the main culprit as a fungus called Fusarium oxysporum and found that natural essential oils from cinnamon, tea tree, and angelica plants can effectively inhibit this fungus’s growth. Cinnamon essential oil proved most effective and could serve as a natural alternative to chemical fungicides for protecting stored lily bulbs.

Background

Lanzhou lily is an exclusive sweet lily variety indigenous to China with significant medicinal and culinary applications. The species is susceptible to bulb rot disease during storage and transportation, with estimated annual post-harvest losses ranging from 20-25%. Fungal infection through wounds in succulent bulbs and roots during harvest and storage is the primary cause of this economically significant disease.

Objective

This study aimed to isolate and identify the pathogenic fungi causing bulb rot disease in stored Lanzhou lily, characterize their morphological and molecular features, investigate their biological characteristics, and evaluate the antifungal efficacy of three plant essential oils against the pathogens.

Results

Two fungal strains were isolated and identified as Fusarium oxysporum and Aspergillus sydowii, with only F. oxysporum confirmed as the primary pathogen causing bulb rot. Optimal conditions for F. oxysporum growth included potato maltose agar and lily dextrose agar media, sucrose as carbon source, ammonium nitrate as nitrogen source, pH 6, 28°C temperature, 55% relative humidity, and total darkness. Cinnamon essential oil demonstrated superior antifungal efficacy, while angelica and tea tree essential oils showed moderate inhibitory effects.

Conclusion

F. oxysporum is confirmed as the primary causative agent of bulb rot disease in stored Lanzhou lily. The biological characteristics of this pathogen have been comprehensively documented, providing insights for disease management. Plant essential oils, particularly cinnamon essential oil, show promise as natural alternatives to chemical fungicides for controlling storage diseases in Lanzhou lily.
  • Published in:Frontiers in Microbiology,
  • Study Type:Experimental Study,
  • Source: PMID: 38666262
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