Inhibitory effects and mechanisms of cinnamaldehyde against Fusarium oxysporum, a serious pathogen in potatoes

Abstract

BACKGROUNDPotatoes, a major economic crop, are significantly impacted by Fusarium dry rot, a prevalent postharvest disease. Despite the broad‐spectrum antimicrobial properties of cinnamaldehyde, a naturally‐derived plant substance, its efficacy against the causal pathogen of potato dry rot (Fusarium oxysporum) and the underlying mechanisms have not been extensively studied.RESULTSOur study demonstrates that cinnamaldehyde effectively inhibits the growth of Fusarium oxysporum, the pathogen responsible for potato dry rot, and increases its sensitivity to environmental stress factors such as extreme temperatures and high salt stress. Treatment with cinnamaldehyde results in altered fungal mycelium morphology, compromised cell wall stability, and disrupted cell membrane integrity, thereby reducing spore viability. Specifically, it interferes with the cell membrane and cell wall structures of the fungus, potentially disrupting fungal growth by modulating signaling pathways involved in cell wall maintenance, chitin metabolism, and GPI‐anchored protein function. Notably, we show that cinnamaldehyde induces a form of regulated cell death in F. oxysporum, which is characterized not as typical apoptosis, as evidenced by Annexin V negative staining. However, the specific cell death type and underlying mechanism still needed to be further explored.CONCLUSIONCinnamaldehyde, an environmentally friendly plant‐based active compound, exhibits strong inhibitory effects on F. oxysporum, indicating its potential use in the prevention and control strategies for potato dry rot. This research contributes to the understanding of novel antifungal mechanisms and offers promising insights into eco‐friendly alternatives for managing this economically significant postharvest disease.This article is protected by copyright. All rights reserved.