Zobrazit v EDS

Anti-microbial volatile organic compounds produced by beneficial yeast and bacteria enhance shelf life and quality of grapes during storage.

Uloženo v:
Podrobná bibliografie
Název: Anti-microbial volatile organic compounds produced by beneficial yeast and bacteria enhance shelf life and quality of grapes during storage.
Autoři: Patel, Pooja S.1 (AUTHOR), Sudhakar Rao, D. V.2 (AUTHOR), Shivashankara, K. S.3 (AUTHOR), Sriram, S.4 (AUTHOR) subbaraman.sriram@icar.gov.in
Zdroj: Biocontrol Science & Technology. Nov2025, Vol. 35 Issue 11, p1251-1269. 19p.
Témata: *VOLATILE organic compounds, *GRAPES, *SHELF-life dating of food, *BACTERIA, *FRUIT quality, *YEAST, *POSTHARVEST diseases, *ANTI-infective agents
Abstrakt: Volatile organic compounds (VOCs) produced by antagonistic microorganisms have the potential to inhibit postharvest diseases on fruits. This study investigated the biocontrol potential of VOCs released by epiphytic microorganisms isolated from grapes, assessing their effectiveness against postharvest pathogens in vivo. Exposure of grapes to VOCs produced by yeast (IIHR_MIFY01 – Hanseniaspora opuntiae) and bacterium (IIHR_GSPB02 – Bacillus amyloliquefaciens) strains completely inhibited the infection by these pathogens and mitigated the shattering and browning of fruits, with a good appearance of berries even in fruits artificially inoculated with pathogens. Interestingly, the treatments did not significantly affect the visual quality of the grapes rachis, which remained comparable to untreated controls. Key fruit quality parameters, including total sugar, total soluble solids (TSS), berry colour, firmness, ascorbic acid levels, and titratable acidity, were preserved. Additionally, the shelf life of grapes exposed to VOCs extended to 7 days, contrasting with the 3-day shelf life of untreated fruits. This study highlights the potential of VOCs from antagonistic microorganisms as an effective postharvest management tool for enhancing the quality and longevity of grapes. [ABSTRACT FROM AUTHOR]
Databáze: Academic Search Index
Popis
Abstrakt:Volatile organic compounds (VOCs) produced by antagonistic microorganisms have the potential to inhibit postharvest diseases on fruits. This study investigated the biocontrol potential of VOCs released by epiphytic microorganisms isolated from grapes, assessing their effectiveness against postharvest pathogens in vivo. Exposure of grapes to VOCs produced by yeast (IIHR_MIFY01 – Hanseniaspora opuntiae) and bacterium (IIHR_GSPB02 – Bacillus amyloliquefaciens) strains completely inhibited the infection by these pathogens and mitigated the shattering and browning of fruits, with a good appearance of berries even in fruits artificially inoculated with pathogens. Interestingly, the treatments did not significantly affect the visual quality of the grapes rachis, which remained comparable to untreated controls. Key fruit quality parameters, including total sugar, total soluble solids (TSS), berry colour, firmness, ascorbic acid levels, and titratable acidity, were preserved. Additionally, the shelf life of grapes exposed to VOCs extended to 7 days, contrasting with the 3-day shelf life of untreated fruits. This study highlights the potential of VOCs from antagonistic microorganisms as an effective postharvest management tool for enhancing the quality and longevity of grapes. [ABSTRACT FROM AUTHOR]
ISSN:09583157
DOI:10.1080/09583157.2025.2559973