Use of microbial inoculants during cultivation maintain the physiological, nutritional and technological quality of fresh-cut romaine lettuce

Biocontrol Ability of the Bacillus amyloliquefaciens Group, B. amyloliquefaciens, B. velezensis, B. nakamurai, and B. siamensis, for the Management of Fungal Postharvest Diseases: A Review

“…55 Cocetta et al used B. amyloliquefaciens CC2 for the control of B. cinerea in lettuce. 56 Although most methods reduced the disease incidence in postharvest fruit by more than 80%, the management of F. sambucinum in potato was achieved with only 38% lesion length inhibition, 53 while B. amyloliquefaciens UTB2 and UTB3 reduced A. parasiticus incidence by 10−20%. 55 In contrast, B. amyloliquefaciens BA17 reduced B. cinerea incidence in green beans by 90%, achieving high biocontrol efficacy.…”

“…B. amyloliquefaciens CC2 reduced electrolyte leakage and enhanced the contents of antioxidants, such as phenolics, anthocyanins, and ascorbic acid, in postharvest lettuce after B. cinerea inoculation. 56 The changes in antioxidant capacity can be easily explained considering the crosstalk between reactive oxygen species (ROS) and antimicrobial phenolics. 131 It is well-known that phenolics have radical scavenging activity.…”

“…Li et al described the application of B. amyloliquefaciens BA17 for the control of B. cinerea in green beans, while Siahmoshteh et al studied the efficacy of B. amyloliquefaciens UTB2 and UTB3 for the control of Aspergillus parasiticus in pistachios . Cocetta et al used B. amyloliquefaciens CC2 for the control of B. cinerea in lettuce . Although most methods reduced the disease incidence in postharvest fruit by more than 80%, the management of F. sambucinum in potato was achieved with only 38% lesion length inhibition, while B. amyloliquefaciens UTB2 and UTB3 reduced A. parasiticus incidence by 10–20% .…”

“…At the same time, total phenolic content, free radical scavenging activity, and superoxide anion clearance increased in the treated grapes. B. amyloliquefaciens CC2 reduced electrolyte leakage and enhanced the contents of antioxidants, such as phenolics, anthocyanins, and ascorbic acid, in postharvest lettuce after B. cinerea inoculation . The changes in antioxidant capacity can be easily explained considering the crosstalk between reactive oxygen species (ROS) and antimicrobial phenolics .…”

“…while B. amyloliquefaciens SF14 delayed loss of weight, titratable acidity, and soluble solids content in nectarines 81. B. amyloliquefaciens CC2 enhanced the amounts of ascorbic acid, carotenoids, and total phenolics and improved the antioxidant capacity and sensory attributes of fresh-cut 56. The ability of B. amyloliquefaciens to control postharvest fungal pathogens, together with its ability to improve postharvest quality, makes B. amyloliquefaciens species excellent biocontrol agents for postharvest applications.…”