The Change of Bacterial Spectrum after Storage of X. campestris pv. campestris Inoculated Cabbage Heads (Brassica oleracea var. capitata L.)

Abstract

Changes in the bacterial spectrum of cabbage heads after storage under commonly used storage conditions were examined in this study. Cabbage seeds (Brassica oleracea var. capitata L.) were artificially inoculated with X. campestris pv. campestris (Xcc), a serious pathogen of cruciferous plants causing black rot. Isolation of bacterial cultures from Xcc-inoculated and non-inoculated cabbage heads were carried out in two time points—at the day of harvest and after four months of storage. According to our previous research and literature reports, the most frequent genera of bacteria were chosen for PCR testing, i.e., Bacillus cereus group, Bacillus subtilis group, Pseudomonas sp., and X. campestris pv. campestris. A few of the obtained bacterial cultures were negative for the four above-mentioned species. In those, other bacteria were identified by 16S rRNA sequencing. In both Xcc-inoculated and non-inoculated cabbage heads, changes of the bacterial spectrum over time were observed. The severity of Xcc infection of heads increased after four months of storage. Bacillus species represented the most frequently occurring bacterial genus. The presence of the Bacillus subtilis group increased significantly after storage in non-inoculated cabbage heads. The minor part of the other genera identified by sequencing in the first sampling were not detected in the stored cabbage heads. This was associated with a possible antagonistic behavior of Pseudomonas sp. and Bacillus sp.

Genomic insights advance the fight against black rot of crucifers

“…In severe cases, Xcc can travel systemically through the plant to reach vascular tissue in the head (Fig. 1d), resulting in discolored, unmarketable cabbage prone to secondary infection during storage (Ragasová et al 2020). Xcc typically enters through hydathodes as overnight guttation fluid is drawn back into the plant in the morning hours (Cook et al 1952).…”

Synthesis and diverse biological activity profile of triethylammonium isatin-3-hydrazones

“…Bacterial pathogens isolated from the plants microenvironment and harvested vegetables frequently include Micrococcus luteus, Pseudomonas fluorescens, Pectobacterium carotovorum (Erwinia carotovora), Xanthomonas campestris, and Pectobacterium atrosepticum (Erwinia carotovora subsp. atrosepticum) [38][39][40]. Fungal pathogens cause 70-80 % of all plant diseases [41], possessing a potentiality of causing large-scale disease outbreaks in a very limited period of time.…”

Quality and Optimal Shelf Life of Late Season Green Cabbage

“…campestris, увеличение возникновения этого возбудителя после хранения наблюдали и в настоящем исследовании. Это согласуется с данными, полученными в предыдущем исследовании [27].…”