Research Keyword: postharvest disease

Essential Oils as an Antifungal Alternative to Control Several Species of Fungi Isolated from Musa paradisiaca: Part II

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Bananas often develop fungal infections during storage that reduce their quality. Researchers tested whether essential oils from common herbs and spices like cinnamon, clove, and oregano could prevent these fungal infections. The study found that cinnamon, clove, and oregano oils effectively stopped fungal growth at higher concentrations, offering a natural alternative to chemical fungicides that could help keep bananas fresh longer without synthetic chemicals.

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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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Integrated multi-omics identifies plant hormone signal transduction and phenylpropanoid biosynthesis as key pathways in kiwifruit (Actinidia chinensis var. deliciosa) resistance to Botryosphaeria Dothidea infection

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Kiwifruit can be infected by a fungus called Botryosphaeria dothidea, which causes soft rot and makes the fruit inedible. Researchers used advanced techniques to study what happens inside the fruit when infected, finding that certain plant hormones and chemical pathways become active to fight the infection. They identified two key genes that appear to control how the fruit responds to the fungus, which could help develop better ways to prevent this costly disease.

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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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Biocontrol Potential of a Mango-Derived Weissella paramesenteroides and Its Application in Managing Strawberry Postharvest Disease

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Researchers discovered a beneficial bacterium called Weissella paramesenteroides that naturally lives on mango fruit and can protect strawberries from fungal diseases during storage. The bacterium works by releasing special chemicals in the air called volatile organic compounds that prevent mold growth without direct contact. This provides a natural, food-safe alternative to synthetic fungicides for keeping fresh fruit fresher longer.

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