Postharvest Control of Rhizopus stolonifer in Peach (Prunus persicaL. Batsch) Fruits Using Salicylic Acid

Abstract

One of the most damaging pathogenic molds in peach fruits during warehousing period is Rhizopus stolonifer that significantly reduces storage time. Salicylic acid (SA) plays different crucial functions in plant tissues. In this study, the inhibitory effect of SA treatment on the growth of R. stolonifer was evaluated in vitro and in vivo. The results obtained from in vitro experiments showed that SA significantly reduced Rhizopus growth at all concentrations and, at 5 mM, the growth was completely inhibited. In vivo experiments showed relatively high level of inhibition, though the postimmersion treatment as compared with the preimmersion treatment resulted in higher inhibitory effects. Regarding inhibitory effects of SA on controlling R. stolonifer, its application on peach fruits during postharvest period can be a promising strategy to control the growth and development of this fungus and enhancement of the warehousing time of the treated fruits. Practical Applications Rhizopus stolonifer with serious and significant damages to agricultural products makes it essential to develop the effective control methods of this pathogen. Today, the use of synthetic chemicals for food preservation is largely abolished, because they can be hazardous for human and animal health. Therefore, there is a huge need for natural compounds with fungicidal attributes. The results of the current study illustrated the effective performance of salicylic acid (SA), one of the known phytohormones, for controlling R. stolonifer growth in peach fruits. The application of immersion treatment inside SA solution can reduce the growth and development of the resulting diseases and also protect the fruits against the future damages of it. Furthermore, SA treatment can inhibit the growth of other pathogenic molds and reduce their injury to fruits.

Efficacy and possible mechanisms of perillaldehyde in control of Aspergillus niger causing grape decay

“…The reduction in fungal infection observed during vapour treatments could be attributed to hydroxyl groups in antimicrobial compounds forming hydrogen bonds with active enzymes, thereby leading to deactivation (Juglal et al, 2002). Another assumption is that PAE probably acted as a signal that triggered the transcription processes of some specific "fungicidal" genes in the fruits (Panahirad et al, 2012). Some compounds themselves have no antifungal activities but could be elicitors that increase the resistance of fruits to pathogens.…”

Inhibitory effect of nerol against Aspergillus niger on grapes through a membrane lesion mechanism

“…The success of the vapor model in inhibiting fungi could be due to hydroxyl groups in antimicrobial compounds forming hydrogen bonds with activate enzymes resulting in deactivation (Juglal, Govinden, & Odhav, 2002). A second explanation is that antifungal compounds probably act as signals and trigger the transcription process of some specific "fungicidal" genes in the fruits (Panahirad, Zaare-Nahandi, Safaralizadeh, & Alizadeh-Salteh, 2012). It could be accepted that some compounds have no antifungal activities themselves, but could be elicitors that improve the resistance of fruits to pathogens.…”

Rhizopus stolonifer (Soft Rot)

“…In a further report, the postharvest application of up to 1.0 mM salicylic acid also resulted in a notable performance since the reduction of Rhizopus lesions on pre-and post-inoculated peach fruits (cv. 'Hale') was significantly lower than in the untreated fruits (Panahirad et al, 2012).…”