Volatile organic compounds produced by Antarctic strains of Candida sake play a role in the control of postharvest pathogens of apples

Arrarte, Eloísa; Garmendia, Gabriela; Rossini, Cármen; Wisniewski, Michael; Vero, Silvana

doi:10.1016/j.biocontrol.2017.03.002

Cited by 94 publications

(55 citation statements)

References 33 publications

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“…Chaurasia et al () indicated that VOCs of Bacillus subtilis have antagonistic effect on the pathogenic fungi and cause six pathogenic fungus spore and mycelium deformity (Chaurasia et al, ). Study of Arrarte, Garmendia, Rossini, Wisniewski, and Vero () indicated VOCs produced by Antarctic strains of Candidasake control postharvest Penicillium and gray mold of apple (Arrarte et al, ). Huang et al () reported that VOC produced by Candida intermedia strain C410 suppressed the conidial germination and mycelial growth of B. cinerea and effectively controlled gray mold disease on strawberry (Huang et al, ).…”

Section: Discussionmentioning

confidence: 99%

Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage

Wang

Dou

Guo

et al. 2019

Food Science & Nutrition

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Volatile organic compounds (VOCs) of antagonistic yeasts are considered as environmental safe fumigants to promote the resistance and quality of strawberry ( Fragari a ananassa ). By GC‐MS assays, VOCs of Hanseniaspora uvarum ( H. uvarum ) fumigated strawberry fruit showed increased contents of methyl caproate (5.8%), methyl octanoate (5.1%), and methyl caprylate (10.9%) in postharvest cold storage. Possible mechanisms of H. uvarum VOCs involved in regulations of the defense‐related enzymes and substances in strawberry were investigated during postharvest storage in low temperature and high humidity (2 ± 1°C, RH 90%–95%). Defense‐related enzymes assays indicated H. uvarum VOCs stimulated the accumulation of CAT, SOD, POD, APX, PPO, and PAL and inhibited biosynthesis of MDA in strawberry fruit under storage condition. Moreover, the expression levels of related key enzyme genes, such as CAT , SOD , APX42 , PPO , and PAL6 , were consistently increased in strawberry fruit after H. uvarum VOCs fumigation.

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Section: Discussionmentioning

confidence: 99%

Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage

Wang

Dou

Guo

et al. 2019

Food Science & Nutrition

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“…In a similar study, Parafati and colleagues attributed to VOCs produced by W. anomalus, Metschnikowia pulcherrima, S. cerevisiae, and A. pullulans a pivotal role in the biocontrol of B. cinerea vegetative growth and its infection rate on table grape berries (Parafati et al, 2015). Similarly, volatiles produced by Candida sake reduced the incidence of apple rot caused by the storage pathogens P. expansum and B. cinerea (Arrarte et al, 2017).…”

Section: Yeast Volatilome and Its Effects Against Pathogenic And Mycomentioning

confidence: 92%

Scent of a Killer: Microbial Volatilome and Its Role in the Biological Control of Plant Pathogens

2020

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The use of synthetic fungicides represents the most common strategy to control plant pathogens. Excessive and/or long-term distribution of chemicals is responsible for increased levels of environmental pollution, as well as adverse health consequence to humans and animals. These issues are deeply influencing public perception, as reflected by the increasing demand for safer and eco-friendly agricultural commodities and their by-products. A steadily increasing number of research efforts is now devoted to explore the use of safer and innovative approaches to control plant pathogens. The use of microorganisms as biological control agents (BCAs) represents one of the most durable and promising strategies. Among the panoply of microbial mechanisms exerted by BCAs, the production of volatile organic compounds (VOCs) represents an intriguing issue, mostly exploitable in circumstances where a direct contact between the pathogen and its antagonist is not practicable. VOCs are potentially produced by all living microorganisms, and may be active in the biocontrol of phytopathogenic oomycetes, fungi, and bacteria by means of antimicrobial activity and/or other cross-talk interactions. Their biological effects, the reduced residuals in the environment and on agricultural commodities, and the ease of application in different agricultural systems make the use of VOCs a promising and sustainable approach to replace synthetic fungicides in the control of plant pathogens. In this review, we focus on VOCs produced by bacteria and fungi and on their role in the cross-talk existing between the plant pathogens and their host. Biologic systemic effect of the microbial volatile blends on both pathogen and host plant cells is also briefly reviewed.

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“…The central mechanism of yeasts antimicrobial action is competition for available nutrients and space (Droby, Chalutz, Wilson, & Wisniewski, ; Liu et al., ). Other possible modes of action against pathogens include: the attachment to pathogens and secretion of lytic enzymes (Bar‐Shimon et al., ; Chan & Tian, ; El‐Ghaouth, Wilson, & Wisniewski, ; Vivekananthan, Ravi, Ramanathan, & Samiyappan, ); the production of antimicrobials (Arrarte, Garmendia, Rossini, Wisniewski, & Vero, ; Di Francesco, Ugolini, Lazzeri, & Mari, ; Huang et al., ) and the induction of plant defenses against pathogens, such as production of inhibitors of plant cell wall degrading enzymes, antifungal compounds, active oxygen species, and changes of tissue structure, which may include protein production (Chan, Qin, Xu, Li, & Tian, ; Droby et al., ; Hershkovitz et al., ; Ippolito, El Ghaouth, Wilson, & Wisniewski, ). Also, pH changes in the medium, as result of organic acid production (Kamzolova, Shishkanova, Morgunov, & Finogenova, ), production of ethanol (Golubev, ), depletion of iron, which is an essential nutrient for pathogens (Calvente, Benuzzi, & de Tosetti, ; Saravanakumar, Ciavorella, Spadaro, Garibaldi, & Gullino, ; Sipiczki, ), and mitigation of oxidative damage of the fruit host (Xu, Qin, & Tian, ) can decrease spoilage.…”

Section: Antimicrobial Activity Of Microorganismsmentioning

confidence: 99%

“…In another approach, Tavera‐Quiroz et al. () also used methylcellulose films to incorporate a strain of L. plantarum and similarly added FOS (isomalt) as protective and prebiotic. Films were applied in apple snacks, and bacterial resistance in simulated gastrointestinal conditions was evaluated, along with other film parameters.…”

Section: Use Of Edible Films and Coatings As Carriers Of Living Micromentioning

confidence: 99%

Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods

Guimarães

Abrunhosa

Pastrana

et al. 2018

Comp Rev Food Sci Food Safe

129

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Edible films and coatings have been extensively studied in recent years due to their unique properties and advantages over more traditional conservation techniques. Edible films and coatings improve shelf life and food quality, by providing a protective barrier against physical and mechanical damage, and by creating a controlled atmosphere and acting as a semipermeable barrier for gases, vapor, and water. Edible films and coatings are produced using naturally derived materials, such as polysaccharides, proteins, and lipids, or a mixture of these materials. These films and coatings also offer the possibility of incorporating different functional ingredients such as nutraceuticals, antioxidants, antimicrobials, flavoring, and coloring agents. Films and coatings are also able to incorporate living microorganisms. In the last decade, several works reported the incorporation of bacteria to confer probiotic or antimicrobial properties to these films and coatings. The incorporation of probiotic bacteria in films and coatings allows them to reach the consumers' gut in adequate amounts to confer health benefits to the host, thus creating an added value to the food product. Also, other microorganisms, either bacteria or yeast, can be incorporated into edible films in a biocontrol approach to extend the shelf life of food products. The incorporation of yeasts in films and coatings has been suggested primarily for the control of the postharvest disease. This work provides a comprehensive review of the use of edible films and coatings for the incorporation of living microorganisms, aiming at the biopreservation and probiotic ability of food products.

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Volatile organic compounds produced by Antarctic strains of Candida sake play a role in the control of postharvest pathogens of apples

Cited by 94 publications

References 33 publications

Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage

Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage

Scent of a Killer: Microbial Volatilome and Its Role in the Biological Control of Plant Pathogens

Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods

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