Disease: Gray mold (Botrytis cinerea infection)

Natamycin-Loaded Ethyl Cellulose/PVP Films Developed by Microfluidic Spinning for Active Packaging

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Researchers developed special thin films that can help preserve fruits and vegetables by preventing mold growth. These films are made by combining two biodegradable polymers with an antimicrobial substance called natamycin using a new spinning technique. The films successfully inhibited gray mold, which causes major spoilage in strawberries, tomatoes, and other crops. This technology offers a promising way to extend shelf life and reduce food waste.

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The Biological Product Agricultural Jiaosu Enhances Tomato Resistance to Botrytis cinerea

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Agricultural Jiaosu is a fermented product made from plant waste that effectively controls gray mold disease in tomatoes through two mechanisms: it directly kills the fungus with organic acids, and it strengthens the plant’s natural defenses. When applied as a spray to tomato leaves once a week, it reduced disease by 55%, made plants grow taller and stronger, and boosted the plants’ protective enzymes. This natural alternative to chemical fungicides offers a sustainable and safe way to protect tomato crops while maintaining environmental health.

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Transcriptomic changes in the PacC transcription factor deletion mutant of the plant pathogenic fungus Botrytis cinerea under acidic and neutral conditions

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Gray mold is a common fungal disease affecting many plants, and it survives by adjusting to different pH levels in plant tissues. Scientists studied a specific protein called PacC that acts like a switch controlling which genes turn on or off based on acidity levels. By comparing normal fungi to mutants without this protein, researchers identified hundreds of genes that help the fungus adapt and cause disease, offering insights into how to potentially combat this agricultural problem.

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

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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.

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

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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.

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Improved Protoplast Production Protocol for Fungal Transformations Mediated by CRISPR/Cas9 in Botrytis cinerea Non-Sporulating Isolates

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Scientists have developed a better method to isolate protoplasts (fungal cells without cell walls) from non-sporulating varieties of gray mold fungus. By optimizing the incubation time, culture container, and enzyme used, they produced more viable protoplasts that can regenerate and be genetically modified. This advancement allows researchers to use CRISPR gene-editing technology to understand and potentially control gray mold, which causes significant crop losses worldwide.

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