CaCl2 treatment effectively delays postharvest senescence of passion fruit

Xu, H.; Qiao, Pei; Pan, Jiali; Qin, Ziyi; Li, Xia; Khoo, Hock Eng; Dong, Xinhong

doi:10.1016/j.foodchem.2023.135786

Cited by 8 publications

(1 citation statement)

References 37 publications

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“…To improve the shelf life of passion fruit and control the occurrence of postharvest diseases, chemical preservation treatments are currently widely used in the market [4,12,22]. However, the prolonged use of chemical fungicides can lead to a series of problems, including the development of pathogen resistance, the contamination of the environment, and harm to human health [23,24].…”

Section: Introductionmentioning

confidence: 99%

Insights into the Isolation, Identification, and Biological Characterization Analysis of and Novel Control Strategies for Diaporthe passiflorae in Postharvest Passion Fruit

Wang,

Chen,

Lin

et al. 2023

JoF

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Postharvest diseases seriously restrict developments in the passion fruit industry. In this study, we aimed to identify the postharvest pathogen affecting passion fruit, investigate its pathogenicity, and explore relevant control methods. The pathogen was isolated from rotting passion fruit and identified using morphological characteristics, ITS sequences, and phylogenetic tree analyses. Additionally, preliminary studies were conducted to assess the biological characteristics of the pathogen and evaluate the efficacy of various treatments for disease control. The fungus on the passion fruit called B4 was identified as Diaporthe passiflorae. Optimal conditions for mycelial growth were observed at 25–30 °C and pH 5–6, with starch as the carbon source and peptone as the nitrogen source. Infection by D. passiflorae accelerated fruit decay, reduced the h° value of the peel, and increased the peel cell membrane permeability when compared to the control. Notably, treatments with appropriate concentrations of ɛ-poly-l-lysine, salicylic acid, and melatonin showed inhibitory effects on the pathogen’s growth in vitro and may thus be potential postharvest treatments for controlling brown rot caused by D. passiflorae in passion fruit. The results provide a scientific basis for the development of strategies to control postharvest decay and extend the storage period of passion fruit.

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