Identification of <i>Acetobacter liquefaciens</i> as Causal Agent of Pink‐Disease of Pineapple Fruit

Gosselé, F.; Swings, Jean

doi:10.1111/j.1439-0434.1986.tb00907.x

Cited by 14 publications

(3 citation statements)

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“…The results of Pearson correlation between bacteria and fungi showed that Komagataeibacter was highly correlated with pathogenic fungi Rosellinia and Trichothecium , suggesting that there might be functional synergy between them. Acetobacter has a strong oxidative capacity, which can cause the decay of fruits and vegetables, as well as the deterioration of wine and fruit juices [ 43 ]. Large amounts of Acetobacter were determined in rotten fruit, indicating the important role it played during the storage of ‘Huangguan’ pear.…”

Section: Discussionmentioning

confidence: 99%

Mycotoxin Production and the Relationship between Microbial Diversity and Mycotoxins in Pyrus bretschneideri Rehd cv. Huangguan Pear

Zhang

Gao

et al. 2022

Toxins

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Mycotoxins are generated by a series of fungal pathogens in postharvest fruit, resulting in serious health threat to consumers and great economic loss to the fruit storage industry. The microbial differences between rotten and healthy fruit during storage and their relationship with mycotoxin production have not been fully studied. In this study, differences in microbial diversity between rotten and healthy fruit after 30 days of storage at ambient temperature were investigated using high-throughput sequencing technology in ‘Huangguan’ pear (Pyrus bretschneideri Rehd cv. Huangguan) harvested from five different producing regions of Hebei province, China. The bacterial genus Gluconobacter was much more abundant in rotten fruit (76.24%) than that in healthy fruit (32.36%). In addition, Komagataeibacter and Acetobacter were also relatively higher in abundance in rotten fruit. In contrast, bacterial genera Pantoea, Alistipes, Muribaculaceae, Lactobacillus, and Ruminococcaceae_UCG were found to be more abundant in healthy fruit. Fungal genera including Botryosphaeria, Colletotrichum, Valsa, Alternaria, Rosellinia, Fusarium, and Trichothecium were found to be abundant in rotten fruit. The results of principal coordinate analysis (PCoA) showed that there were significant differences in the microbial diversity of different regions. PAT (patulin) was detected in all rotten fruit samples, while tenuazonic acid (TeA), alternariol (AOH), and alternariolmonomethyl ether (AME) were only detected in samples collected from one region (Weixian). Canonical correlation analysis (CCA) and Pearson correlation analysis showed that the abundance of Alistipes and Pantoea were negatively correlated with the contents of PAT, suggesting that bacterial genera Alistipes and Pantoea have potential in reducing mycotoxin production in ‘Huangguan’ pear.

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Section: Discussionmentioning

confidence: 99%

Mycotoxin Production and the Relationship between Microbial Diversity and Mycotoxins in Pyrus bretschneideri Rehd cv. Huangguan Pear

Zhang

Gao

et al. 2022

Toxins

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“…It was originally described from Hawaii (Lyon 1915). Losses due to the disease were reported from Hawaii (Rohrabach and Pfeiffer 1976;Gossele and Swings 1986), the Philippines (Kontaxis and Hayward 1978), and several other countries. The disease so far has not been reported from India.…”

Section: Pink Diseasementioning

confidence: 99%

Management of post-harvest diseases of fruits, vegetables and tuber crops /

Philip¹

2014

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Chapter 1. APPLE {Malus domestica) 3 Chapter 2. APRICOT {Prunus armeniaca) 17 Chapter 3. BANANA {Musa spp.) 18 Chapter 4. CITRUS {Citrus spp.) 32 Chapter 5. EMBLICA/GOOSEBERRY/AOVLA 45 {Phyllanthus emblica) Chapter 6. GRAPE {Vitis vinifera) 48 Chapter 7. GUAVA {Psidium guajava) 59 Chapter 8. JACKFRUIT {Artocarpus heterophyllus) 67 Chapter 9. LITCHI {Litchi chinensis) 69 Chapter 10. MANGO {Mangifera indica) 71 Chapter 11. PAPAYA {Carica papaya) 83 Chapter 12. PEACH {Prunus persica) 92 Chapter 13. PEAR {Pyrus communis) 95 Chapter 14. PINEAPPLE {Ananas comosus) 98 Chapter 15. PLUM {Prunus domestica) 105 Chapter 16. POMEGRANTE {Punica granatum) 106 Chapter 17. SAPOTA {Manilkara zapota) 109 Chapter 18. STRAWBERRY {Fragaria chilensis) 111 PART-B MANAGEMENT OF POST-HARVEST DISEASES OF VEGETABLE CROPS Chapter 19. CUCURBITS 117 [Cucumber (Cucumis sativusf Pumpkin (Cucurbita pepo); Watermelon (Citrullus lanatusf Muskmelon (Cucumis melo)\ Chayote/chow-chow{Sechium edule)\ Bittergourd (Momordica charantia var. charantia); Snakegourd (Trichosanthes anguina); Bottlegourd (Lagenaria sicerariaf Ridge-gourd {Luffa acutangulaf Sponge-gourd {Luffa aegyptiaca); Round-gourd {Citrullus vulgaris); Koval {Coccinia cordifolia)] Chapter 20. SOLANACEOUS CROPS CHAPTER Apricot (Prunus armeniaca L.) It is an important fruit-crop of the cold arid regions of India, and is one of the most delicious temperate fruits with a pleasant flavour. Ripe apricot is an excellent dessert and is used for the table purpose. Orange-coloured fruits are full of beta carotene and vit. C. FUNGAL DISEASES Brown-rot, c.o. Monilinia laxa (Aderh & Ruhl.) Honey M. fructigena (Aderh & Ruhl.) Honey Symptoms and control measures for this are detailed under brown-rot of peaches. Rhizopus-rot, c.o. Rhizopus spp. Symptoms and control measures are detailed under Rhizopus-rot of peaches. Sclerotinia disease caused by Sclerotinia sclerotiorum (Lib.) de Bary has also been reported on apricots (Walker 1975). BACTERIAL DISEASESA bacterial disease caused by Pseudomonas syringae Van Hall was reported by Durgapal (1971). It appeared on the fruits as reddish-purple to dark-brown lesions. POST-HARVEST MANAGEMENTApricots are soft and delicate and need to be consumed/processed within three days after harvest. They can be stored for 72-80 hr at room temperature. Storage life can be extended by storing at 5°C and at 85% relative humidity. Under controlled atmospheric conditions, fruits can be stored for 10 days at 3°C. CHAPTER Banana (Musa spp.) Banana and plantain is a dessert fruit or a starch staple to a large population of the world. The fruit is rich in vitamins A, B,C, minerals and energy. Several fungi are reported to cause post-harvest losses in banana. Cheriyan (1987) recorded maximum reduction in total sugars, total soluble solids and vitamin C in fruits infected with Colletotrichum gloeosporoides. Under pathogenesis, changes in protein and phenol contents in banana-fruits were also recorded. Protein concentration exhibited gradual fall under pathogenesis by prominent fungi, Botr...

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“…It has been suggested that this disease is caused by microorganisms of the families Acetobacteraceae and Enterobacteriaceae (BuDDeNhageN;DuLL,1967;gOSSeLe;SwIN gS, 1986;KONtaxIS;haywaRD, 1978;PFeIFFeR, 1976). Almost four decades ago, an isolate obtained from a diseased fruit, did not show perceptible symptoms when it was inoculated in fresh fruits but induced discoloration after heating the inoculated fruits (Rohrbach and Pfeiffer 1976).…”

Section: Causative Agents Of Pink Diseasementioning

confidence: 99%

Pink Disease, a Review of an Asymptomatic Bacterial Disease in Pineapple

Marín‐Cevada

Fuentes-Ramírez

2016

Rev. Bras. Frutic.

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ABSTRACT-Pink disease is an asymptomatic pineapple disease in the field and is evidenced with a reddark coloration when the infected fruit is processed to obtain products such as juice, jam, and preservatives. Tatumella morbirosei and T. ptyseos (formerly Pantoea citrea) have been demonstrated as causal agents. although T. morbirosei and T. ptyseos have been well studied, there are currently no cost effective control methods in pineapple cultivation. The purpose of this review is to summarize the significant and updated research on the role of pink disease in pineapple.

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Identification of Acetobacter liquefaciens as Causal Agent of Pink‐Disease of Pineapple Fruit

Abstract: Two bacterial strains causing pink‐disease of pineapple were identified as Acetobacter liquefaciens and compared with 8 other Acetobacter liquefaciens, 10 Gluconobacter oxydans and 7 Frateuria aurantia strains. The similarieties and differences between these bacteria are discussed.

Cited by 14 publications

References 10 publications

Mycotoxin Production and the Relationship between Microbial Diversity and Mycotoxins in Pyrus bretschneideri Rehd cv. Huangguan Pear

Mycotoxin Production and the Relationship between Microbial Diversity and Mycotoxins in Pyrus bretschneideri Rehd cv. Huangguan Pear

Management of post-harvest diseases of fruits, vegetables and tuber crops /

Pink Disease, a Review of an Asymptomatic Bacterial Disease in Pineapple

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