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| Isolation, Identification, Physicochemical Parameters and Antibacterial Characteristics of Byssochlamys sp. from Shengzhou Nane (Prunus salicina var. taoxingli) Fruit |
| MO Yi-Wei1, LIN Hai-Yan1, ZHENG Meng-Qi1, WANG Hai1, YANG Guo1, WANG Wei1,2,* |
1 College of Life Science, Shaoxing University, Shaoxing 312000, China;
2 Yuanpei College, Shaoxing University, Shaoxing 312000, China |
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Abstract Shengzhou Nane (Prunus salicina var. taoxingli) usually ripe in mid-July, high temperatures and frequent rains accelerate water loss, softening, microbial attack and decay during storage. The aim of this study was to investigate and identify pathogens, reduce occurrence of diseases, and isolate and identify pathogenic bacteria as well as to detect the possible host. Initially, effects of light, temperature, pH and different C and N sources on colony growth was explored, and NaHCO3 and chitosan oligosaccharide (COS) were used for antibacterial test. The results showed that the pathogen was Byssochlamys sp. (B-TXL-02), which can cause disease in a variety of fruits, including pear (Pyrus spp.), apple (Malus domestica), peach (Prunus persica), cherry (Prunus avium), apricot (Prunus armeniaca), grape (Vitis vinifera), mango (Mangifera indica), banana (Musa spp.) and others fruits, indicating that the host had broad spectrum. Continuous illumination inhibited colony growth. Optimal factors for Byssochlamys sp. growth were temperature 30 ℃, pH 5, D-fructose and glucose for C source, beef extract and yeast extract for N source. When added into the potato dextrose agar, NaHCO3 and COS could significantly inhibit colony growth in the first 6 d and the first 12 d, respectively, by inhibiting spore germination and inhibited mycelial growth. Treated with 0.3% NaHCO3+1.6% chitosan oligosaccharide, the postharvest rot rate of fruit was significantly reduced. This study provides a practical method for prevention and control of Byssochlamys sp. for Shengzhou Nane during postharvest storage.
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Received: 25 February 2019
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Corresponding Authors:
* wangwei@usx.edu.cn
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