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Physiological response of chestnuts (Castanea mollissima Blume) infected by pathogenic fungi and their correlation with fruit decay

Summary

This study examined how three types of fungal infections cause chestnuts to rot and decay. Researchers found that fungi produce enzymes that break down cell walls and trigger the fruit’s defense mechanisms, leading to tissue damage. When multiple fungi infect together, the damage is worse than individual infections. The findings suggest that reducing mechanical damage, using cold storage, modified atmosphere, and antimicrobial treatments can effectively prevent chestnut rot during storage.

Background

Postharvest decay of chestnuts caused by pathogenic fungi limits industrial utilization, with over 50% production loss during storage and transportation. Chestnuts are susceptible to fungal infection due to high moisture content and rich nutrients. Various pathogenic fungi including Fusarium, Penicillium, and Alternaria species have been identified as primary causes of chestnut rot.

Objective

To investigate physiological changes and their correlation with rotting degree in chestnuts during single or mixed infection by Fusarium proliferatum, Penicillium crustosum, and Alternaria alternata. The study aimed to establish correlation between pathogenic fungal invasion and fruit quality to inform postharvest disease prevention strategies.

Results

CWDE and antioxidant enzyme activities increased initially then decreased during infection. Mixed fungal infections showed higher enzyme activities than single infections, with FPAC (three fungi) showing the most prominent changes. Lesion diameter positively correlated with CWDEs, antioxidant enzymes, and malondialdehyde (r > 0.80, P < 0.01). Nutrient contents decreased while physiological stress indicators increased, with complete tissue degradation observed by day 8.

Conclusion

Pathogenic fungi colonize intercellular spaces, secrete CWDEs to degrade cell walls, and induce oxidative stress leading to membrane damage and nutrient depletion. Mixed fungal infections cause synergistic tissue destruction. Results suggest reducing mechanical damage, employing low-temperature storage, modified atmosphere, edible films, and antimicrobial treatments as effective postharvest decay prevention strategies.
  • Published in:Food Chemistry X,
  • Study Type:Experimental Study,
  • Source: PMID: 38779498, DOI: 10.1016/j.fochx.2024.101450
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