Preservation activity of Artemisia essential oils and a monomer in treating pepper bacterium and fungus diseases

Abstract

Thirteen micro-organic strains were isolated from rotten pepper fruits, and four kinds of bacterium and two kinds of fungus were identified as the postharvest pathogens through Koch's postulates and ITS, 16S sequences. Five plant-sourced essential oils and a monomer, 1, 8-cineole, were used for in vitro bacteriostatic activity test, and results showed that Artemisia scoparia, Artemisia annua and 1,8-cineole had strong antibacterial activity and were suitable for follow-up fresh-keeping experiments. The

Soft rot of postharvest pepper: bacterial pathogen, pathogenicity and its biological control using Lactobacillus farciminis LJLAB1

“…Enterobacter has been reported to cause soft rot of papaya, amorphophallus konjac and potato, [37][38][39] Klebsiella has been reported to cause soft rot of carrot and pepper, 40,41 Pseudomonas has been reported to cause soft rot of pepper, carrot and melon [42][43][44] and Bacillus has also been reported to cause soft rot of pepper and ginger rhizome. 1,45,46 Therefore, in order to reduce losses of postharvest peppers, Pectobacterium is not the only control target, but the most important one. As we know, Pcb is not as prevalent as Pcc worldwide.…”

“…For a long time, chemical antimicrobials have been commonly used for postharvest preservation of pepper. However, chemical preservatives have disadvantages of causing environmental pollution and destroying the ecological balance, as well as their chemical residues doing harm to human health 1 . Recently, some new preservation technologies have been attracting broad attention.…”

“…As an important economic crop, more than 100 countries in the world are planting pepper (Capsicum annuum L) at present, mainly in temperate and subtropical regions. 1 Pepper is an important vegetable and condiment with rich nutrient components, such as vitamin C and capsaicin. Vitamin C content of pepper ranks first in vegetables.…”

“…However, chemical preservatives have disadvantages of causing environmental pollution and destroying the ecological balance, as well as their chemical residues doing harm to human health. 1 Recently, some new preservation technologies have been attracting broad attention. The main biological preservatives used in fruit and vegetable preservation are essential oils, antagonistic organisms, plant extracts, lactic acid bacteria (LAB), bacteriocin, bacteriophages and so on.…”

Isolation and Identification of Bacteria Leading to Microbial Spoilage of Sweet Potato and Screening for Antistaling Agents Running Head

“…Furthermore, plant essential oils have become the most common biological preservatives, as they are characterized by broadspectrum antibacterial activities, zero residue, environmental friendliness, and low cost (Jahani et al, 2021). Currently, some researchers have focused on the essential oils that control the deterioration of fruits, such as strawberries and peaches (Anonymous, 2021;Zhou et al, 2020). However, the control effect of essential oils on the spoilage microorganisms of sweet potatoes is uncertain.…”