Work

Enhancing grapefruit resistance to green mold through synergistic effects of bamboo vinegar and Cryptococcus laurentii

Year: 2026

Type: article

Abstract: Green mold ( Penicillium spp.) is a major postharvest disease of grapefruit. Optimal concentrations of bamboo vinegar (BV) and Cryptococcus laurentii were screened in vitro, and their individual and combined efficacy evaluated. BV (1%, 121 °C-sterilized) plus 1 × 10 7 CFU mL −1 C. laurentii (BV– C. laurentii ) significantly inhibited spore germination and germ tube elongation in Penicillium spp., disrupted P. digitatum hyphal cell wall and membrane integrity, and increased extracellular chitinase and β-1,3-glucanase activities by 1.05- and 1.22-fold over C. laurentii alone at 48 h while reducing malondialdehyde and reduced glutathione. BV– C. laurentii also activated fruit innate defense, with phenylalanine ammonia-lyase and polyphenol oxidase activities 1.03–1.44-fold higher than CK and total phenol and flavonoid contents 20.22% and 19.73% higher on day 28, without adversely affecting total soluble solids, titratable acidity, ascorbic acid or reducing sugar. Thus, BV– C. laurentii effectively controls green mold and delays quality deterioration in grapefruit.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104540

Authors: Ruiqi Peng, Han Ye, Chunhua Wu, Xiahong He, Fang Wang, Jia Deng

Institutions: Southwest Forestry University, State Forestry and Grassland Administration

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,330