Potential of Induced Resistance to Control Postharvest Diseases of Fruits and Vegetables

Abstract Postharvest diseases are the primary reason causing postharvest loss of fruits and vegetables. Although fungicides show an effective way to control postharvest diseases, the use of fungicides is gradually being restricted due to safety, environmental pollution, and resistance development in the pathogen. Induced resistance is a new strategy to control postharvest diseases by eliciting immune activity in fruits and vegetables with exogenous physical, chemical, and biological elicitors. After being stimulated by elicitors, fruits and vegetables respond immediately against pathogens. This process is actually a continuous signal transduction, including the generation, transduction, and interaction of signal molecules. Each step of response can lead to corresponding physiological functions, and ultimately induce disease resistance by upregulating the expression of disease resistance genes and activating a variety of metabolic pathways. Signal molecules not only mediate defense response alone, but also interact with other signal transduction pathways to regulate the disease resistance response. Among various signal molecules, the second messenger (reactive oxygen species, nitric oxide, calcium ions) and plant hormones (salicylic acid, jasmonic acid, ethylene, and abscisic acid) play an important role in induced resistance. This article summarizes and reviews the research progress of induced resistance in recent years, and expounds the role of the above-mentioned signal molecules in induced resistance of harvested fruits and vegetables, and prospects for future research.

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Induced Resistance in Fruits and Vegetables by Elicitors to Control Postharvest Diseases

Postharvest Pathology of Fresh Horticultural Produce ◽

10.1201/9781315209180-24 ◽

2019 ◽

pp. 793-816

Author(s):

Bi Yang ◽

Xue Huali ◽

Wang Junjie

Keyword(s):

Induced Resistance ◽

Fruits And Vegetables ◽

Postharvest Diseases

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Induction of Resistance to Postharvest Diseases and Extension of Shelf-Life of Fruits and Vegetables by Ultra-Violet Light

10.32747/1994.7568093.bard ◽

1994 ◽

Author(s):

Edo Chalutz ◽

Charles Wilson ◽

Samir Droby ◽

Victor Gaba ◽

Clauzell Stevens ◽

...

Keyword(s):

Shelf Life ◽

Induced Resistance ◽

Fruits And Vegetables ◽

Life Extension ◽

Postharvest Diseases ◽

Variable Response ◽

Uv Treatment ◽

Surface Sterilization ◽

Biological Variables ◽

Induction Of Resistance

Following preliminary observations by one of the collaborating scientists on this project and the completion of a 1-year, BARD-supported feasibility study (IS-1908-90F), this 3-year BARD project has been executed. The main objectives of the research were to elucidate biochemical and pathological aspects of UV-induced resistance in fruits and vegetables, to characterize physical and biological variables of induced resistance and delay of ripening, and to explore the application of the treatment as a control practice of postharvest diseases and shelf-life extension of fruits and vegetables. Our findings, which are detailed in numerous joint publications, have shown that the effect of UV-C light on induction of resistance and delay of ripening is a general one and of wide oddurrence. Apart from surface sterilization of the commodity, the reduction of decay of different fungi has been associated with and induced resistance phenomenon which gradually builds up within 24 to 48 hours after the UV treatment and can be reversed by visible light. In citrus, induced resistance has been associated with increased activity of the enzymes phenylalanine ammonia-lyase and peroxidase, and with the levels of endglucanase and chitinase. In tomato, resistance was correlated with the production of high levels of tomatine. Our study of some molecular aspects of the induced resistance in grapefruit has revealed the induction of a cDNA which represents a gene encoding for an isoflavone reductase-like protein that, in legumes, has been associated with phytoalexin biosynthesis. This gene was cloned and sequenced. Delay of ripening was associated in tomato with inhibition of ethylene production, carotenoid synthesis, and chlorophyll degradation and with the presence of high levels of polyamines. In peach fruit epiphytic populations of a yeast increased following the UV treatment. Pilot-size treatment and packing lines were constructed in the US and Israel to test the application of the UV treatment on a semi-commercial scale. Although effective in reduction of decay and delay of ripening, a number of problems will have to be addressed before practical application of this methodology can be realized. The main issues are associated with the temporal and variable response to the treatment, and its relationship to the maturity and date of harvest of the commodity.

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Understanding the Role of Chlorine and Ozone to Control Postharvest Diseases in Fruit and Vegetables: A Review

Current Nutrition & Food Science ◽

10.2174/1573401315666190212161209 ◽

2020 ◽

Vol 16 (4) ◽

pp. 455-461

Author(s):

Gabriela M. Baia ◽

Otniel Freitas-Silva ◽

Murillo F. Junior

Keyword(s):

Chlorine Dioxide ◽

Broad Spectrum ◽

Fruits And Vegetables ◽

Low Cost ◽

Residual Effects ◽

Pathogenic Microorganisms ◽

Postharvest Diseases ◽

Post Harvest ◽

By Products

Fruits and vegetables are foods that come into contact with various types of microorganisms from planting to their consumption. A lack or poor sanitation of these products after harvest can cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects and are safe. However, to minimize such problems, the use of sanitizers is an efficient device against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad spectrum, low cost and well-established practices. However, the inevitable formation of disinfection by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application, spectrum of action and legislation. In order to ensure the quality and safety of final products, the adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is essential.

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