Investigating the action model of the resistance enhancement induced by bacterial volatile organic compounds against Botrytis cinerea in tomato fruit DOI Creative Commons
Jianhua Chen, Kexin Cao,

Xuan Lu

et al.

Frontiers in Plant Science, Journal Year: 2024, Volume and Issue: 15

Published: Nov. 26, 2024

Inducing natural resistance against pathogen infection in postharvest tomatoes is a sustainable strategy for reducing losses. The action model underlying the enhancement of induced by bacterial volatile organic compounds (VOCs)

Language: Английский

Application of composite biological control agent in postharvest preservation of cherry tomatoes DOI

Fanyue Meng,

Mozhen Cheng,

Ziqi Zhou

et al.

Physiological and Molecular Plant Pathology, Journal Year: 2025, Volume and Issue: unknown, P. 102606 - 102606

Published: Feb. 1, 2025

Language: Английский

Citations

0
Bacillus amyloliquefaciens LY-1 culture broth enhances the storage properties of fresh litchi through acting on ROS metabolism DOI
Hui Wang, Jun‐Hui Yuan, Yijing Wu

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 480, P. 143811 - 143811

Published: March 12, 2025

Language: Английский

Citations

0
Current insights into yeast application for reduction of patulin contamination in foods: A comprehensive review DOI
Yiwei Jiang,

Yalan Wu,

Xiaodong Zheng

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(6)

Published: Oct. 22, 2024

Abstract Patulin, a fungal secondary metabolite with multiple toxicities, is widely existed in variety of fruits and their products. This not only causes significant economic losses to the agricultural food industries but also poses serious threat human health. Conventional techniques mainly involved physical chemical methods present several challenges include incomplete patulin degradation, high technical cost, fruit quality decline. In comparison, removal mycotoxin through biodegradation regarded as greener safer strategy which has become popular research. Among them, yeast unique advantage detoxification effect application, attracted our attention. Therefore, this review provides comprehensive account species that can degrade patulin, degradation mechanism, current application status, future challenges. Yeasts efficiently convert into nontoxic or low‐toxic substances biodegradation. Alternatively, it use adsorption, advantages safety, efficiency, environmental friendliness. Nevertheless, due inherent complexity production environment, sole utilization control agent remains inherently unstable challenging implement on large scale practical manner. Integration control, enhancement resilience, improvement cell wall adsorption capacity, research additional patulin‐degrading enzymes will facilitate approach. Furthermore, we analyzed feasibility commercial reduction provided suggestions how enhance its value, great significance for mycotoxins

Language: Английский

Citations

1
Biocontrol potential of Burkholderia gladioli STPT16 on postharvest decay of litchi fruit caused by Peronophythora litchii and Colletotrichum fructicola DOI
Dandan Xu, Qiuhong Niu, Lu Gao

et al.

Food Control, Journal Year: 2024, Volume and Issue: unknown, P. 110956 - 110956

Published: Oct. 1, 2024

Language: Английский

Citations

0
Suppression of ergosterol biosynthesis by dictamnine confers resistance to gray mold on harvested fruit DOI
Kui Liu, Yuhan Liu,

Yangzhi Liu

et al.

Food Microbiology, Journal Year: 2024, Volume and Issue: 127, P. 104681 - 104681

Published: Nov. 17, 2024

Language: Английский

Citations

0
Investigating the action model of the resistance enhancement induced by bacterial volatile organic compounds against Botrytis cinerea in tomato fruit DOI Creative Commons
Jianhua Chen, Kexin Cao,

Xuan Lu

et al.

Frontiers in Plant Science, Journal Year: 2024, Volume and Issue: 15

Published: Nov. 26, 2024

Inducing natural resistance against pathogen infection in postharvest tomatoes is a sustainable strategy for reducing losses. The action model underlying the enhancement of induced by bacterial volatile organic compounds (VOCs)

Language: Английский

Citations

0