Research Keyword: antioxidant enzymes

2-Nonanol produced by Bacillus velezensis EM-1: a new biocontrol agent against tobacco brown spot

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Researchers discovered that a beneficial bacterium called Bacillus velezensis produces a natural compound called 2-nonanol that effectively kills the fungus causing brown spots on tobacco leaves. This compound works by disrupting the fungus’s ability to obtain energy and handle stress. Testing on tobacco leaves showed that 2-nonanol could significantly reduce disease development. This discovery offers a promising environmentally-friendly alternative to chemical fungicides for protecting tobacco crops.

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Antifungal Activity of Genistein Against Phytopathogenic Fungi Valsa mali Through ROS-Mediated Lipid Peroxidation

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Scientists discovered that genistein, a natural compound found in soybeans and other legumes, can effectively kill the fungus that causes apple tree canker disease. The compound works by creating harmful reactive oxygen species that damage the fungus’s cell membranes and disrupt its normal cellular functions. This research suggests genistein could be developed as a safe, natural alternative to chemical fungicides for protecting apple crops.

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Symbiotic Fungus Serendipita indica as a Natural Bioenhancer Against Cadmium Toxicity in Chinese Cabbage

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This research shows that a beneficial fungus called Serendipita indica can help Chinese cabbage plants survive cadmium contamination. When the fungus colonizes plant roots, it triggers the plant’s natural defense systems to produce protective compounds and reduce heavy metal damage. This finding offers farmers an eco-friendly, biological solution for growing vegetables safely in contaminated soils without harmful chemical treatments.

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Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage

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Researchers found that treating sweet cherries with phenyllactic acid (PLA), a natural organic acid, can significantly extend their shelf life while keeping them fresh and flavorful. A treatment with 8 mmol·L⁻¹ PLA concentration worked best, reducing decay, maintaining firmness and sweetness, and improving the fruit’s natural antioxidant properties during cold storage. This natural preservative approach offers a safe alternative to chemical fungicides while preserving the delicious taste and nutritional quality that consumers value in cherries.

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