scholarly journals Penicillium expansum: biology, omics, and management tools for a global postharvest pathogen causing blue mould of pome fruit

2020 ◽  
Vol 21 (11) ◽  
pp. 1391-1404
Author(s):  
Dianiris Luciano‐Rosario ◽  
Nancy P. Keller ◽  
Wayne M. Jurick
Keyword(s):  
Penicillium Expansum ◽  
Pome Fruit ◽  
Management Tools ◽  
Blue Mould

scholarly journals Cinnamon Oil Inhibits Penicillium expansum Growth by Disturbing the Carbohydrate Metabolic Process

2021 ◽  
Vol 7 (2) ◽  
pp. 123
Author(s):  
Tongfei Lai ◽  
Yangying Sun ◽  
Yaoyao Liu ◽  
Ran Li ◽  
Yuanzhi Chen ◽  
...  
Keyword(s):  
Pentose Phosphate ◽  
Metabolic Process ◽  
Penicillium Expansum ◽  
Economic Losses ◽  
Pome Fruit ◽  
Cinnamon Oil ◽  
Atp Production ◽  
Protein Levels ◽  
Regulatory Enzymes ◽  
Expression Of Genes

Penicillium expansum is a major postharvest pathogen that mainly threatens the global pome fruit industry and causes great economic losses annually. In the present study, the antifungal effects and potential mechanism of cinnamon oil against P. expansum were investigated. Results indicated that 0.25 mg L−1 cinnamon oil could efficiently inhibit the spore germination, conidial production, mycelial accumulation, and expansion of P. expansum. In addition, it could effectively control blue mold rots induced by P. expansum in apples. Cinnamon oil could also reduce the expression of genes involved in patulin biosynthesis. Through a proteomic quantitative analysis, a total of 146 differentially expressed proteins (DEPs) involved in the carbohydrate metabolic process, most of which were down-regulated, were noticed for their large number and functional significance. Meanwhile, the expressions of 14 candidate genes corresponding to DEPs and the activities of six key regulatory enzymes (involving in cellulose hydrolyzation, Krebs circle, glycolysis, and pentose phosphate pathway) showed a similar trend in protein levels. In addition, extracellular carbohydrate consumption, intracellular carbohydrate accumulation, and ATP production of P. expansum under cinnamon oil stress were significantly decreased. Basing on the correlated and mutually authenticated results, we speculated that disturbing the fungal carbohydrate metabolic process would be partly responsible for the inhibitory effects of cinnamon oil on P. expansum growth. The findings would provide new insights into the antimicrobial mode of cinnamon oil.

Penicillium verrucosum Dierckx, a cause of blue mould of Pome fruit in New South Wales.

1978 ◽  
Vol 7 (1) ◽  
pp. 5 ◽  
Author(s):  
LJ Penrose ◽  
KC Davis
Keyword(s):  
New South ◽  
New South Wales ◽  
Penicillium Verrucosum ◽  
Pome Fruit ◽  
Blue Mould ◽  
South Wales

l ‐glutamate inhibits blue mould caused by Penicillium expansum in apple fruits by altering the primary nitrogen and carbon metabolisms

2021 ◽  
Author(s):  
Jiali Yang ◽  
Tengfei Wang ◽  
Jianbing Di ◽  
Yaping Liu ◽  
Xiaoling Hao ◽  
...  
Keyword(s):  
Penicillium Expansum ◽  
Blue Mould ◽  
Apple Fruits

Patulin risk associated with blue mould of pome fruit marketed in southern Italy

2017 ◽  
Vol 9 (1) ◽  
pp. 23-29 ◽  
Author(s):  
S.M. Sanzani ◽  
A. Susca ◽  
S. Mastrorosa ◽  
M. Solfrizzo
Keyword(s):  
Southern Italy ◽  
Pome Fruit ◽  
Blue Mould

Genetic structure and natural variation associated with host of origin in Penicillium expansum strains causing blue mould

2013 ◽  
Vol 165 (2) ◽  
pp. 111-120 ◽  
Author(s):  
S.M. Sanzani ◽  
C. Montemurro ◽  
V. Di Rienzo ◽  
M. Solfrizzo ◽  
A. Ippolito
Keyword(s):  
Genetic Structure ◽  
Natural Variation ◽  
Penicillium Expansum ◽  
Blue Mould

scholarly journals Pathogenic Penicillium spp. on Apple and Pear

Plant Disease ◽  
2014 ◽  
Vol 98 (5) ◽  
pp. 590-598 ◽  
Author(s):  
Johannes Petrus Louw ◽  
Lise Korsten
Keyword(s):  
South African ◽  
Disease Incidence ◽  
Marketing Channels ◽  
Penicillium Expansum ◽  
Pome Fruit ◽  
Export Markets ◽  
The Third ◽  
New Information ◽  
Apple Cultivars ◽  
Penicillium Spp

Numerous Penicillium spp. have been associated with postharvest fruit spoilage. This study investigates pathogenicity and aggressiveness of selected Penicillium spp. previously isolated from South African and European Union fruit export chains. Penicillium expansum was the most aggressive and P. crustosum the second most aggressive on all apple cultivars (‘Royal Gala’, ‘Granny Smith’, ‘Golden Delicious’, ‘Topred’, and ‘Cripps Pink’) and two pear cultivars (‘Packham's Triumph’ and ‘Forelle’) tested. P. digitatum was the most aggressive on ‘Beurre Bosc’, ‘Beurre Hardy’, and ‘Sempre’ (‘Rosemarie’) pear cultivars and the third most aggressive on Granny Smith and Cripps Pink apple cultivars. To our knowledge, this is the first report where P. digitatum has been described as aggressive on certain pome fruit cultivars. These pear cultivars are also the most commonly associated with decay on the export markets, resulting in considerable end-market losses. P. brevicompactum was detected as pathogenic on pear but was not further evaluated in the study. P. solitum covered a broader cultivar range, expressed higher disease incidence, and was more aggressive (larger lesions) on pear cultivars than on apple cultivars. This study provides new information on host specificity and the importance of pathogenic Penicillium spp. isolated from various environments in the shipping and marketing channels.

scholarly journals Fumigation of Fruit with Short-Chain Organic Acids to Reduce the Potential of Postharvest Decay

Plant Disease ◽  
1998 ◽  
Vol 82 (6) ◽  
pp. 689-693 ◽  
Author(s):  
P. L. Sholberg
Keyword(s):  
Formic Acid ◽  
Fungal Pathogens ◽  
Citrus Fruit ◽  
Penicillium Expansum ◽  
Monilinia Fructicola ◽  
Rhizopus Stolonifer ◽  
Pome Fruit ◽  
Fruit Peel ◽  
Postharvest Decay ◽  
Fruit Decay

Vapors of acetic (1.9 or 2.5 μl/liter), formic (1.2 μl/liter), and propionic (2.5 μl/liter) acids were tested for postharvest decay control on 8 cherry, 14 pome, and 3 citrus fruit cultivars. Surfacesterilized fruit were inoculated with known fungal pathogens by drying 20-μl drops of spore suspension on marked locations on each fruit, placing at 10°C to equilibrate for approximately 24 h, and fumigating by evaporating the above acids in 12.7-liter airtight fumigation chambers for 30 min. Immediately after fumigation, the fruit were removed, aerated, aseptically injured, and placed at 20°C until decay occurred. All three fumigants controlled Monilinia fructicola, Penicillium expansum, and Rhizopus stolonifer on cherry. Formic acid increased fruit pitting on six of eight cultivars and was the only organic acid to increase blackening of cherry stems when compared to the control. Decay of pome fruit caused by P. expansum was reduced from 98% to 16, 4, or 8% by acetic, formic, and propionic acids, respectively, without injury to the fruit. Decay of citrus fruit by P. digitatum was reduced from 86 to 11% by all three acids, although browning of the fruit peel was observed on grapefruit and oranges fumigated with formic acid.

scholarly journals Antifungal and Antipatulin Activity of Gluconobacter Oxydans Isolated from Apple Surface

2013 ◽  
Vol 64 (2) ◽  
pp. 279-284 ◽  
Author(s):  
Martina Bevardi ◽  
Jadranka Frece ◽  
Dragana Mesarek ◽  
Jasna Bošnir ◽  
Jasna Mrvčić ◽  
...  
Keyword(s):  
Apple Juice ◽  
Gluconobacter Oxydans ◽  
Colony Growth ◽  
Penicillium Expansum ◽  
Blue Mould ◽  
Naturally Occurring ◽  
Antagonistic Microorganisms ◽  
Postharvest Treatment ◽  
Antifungal Potential ◽  
High Level

Fungicides are the most common agents used in postharvest treatment of fruit and are the most effective against blue mould, primarily caused by Penicillium expansum. Alternatively, blue mould can be treated with antagonistic microorganisms naturally occurring on fruit, such as the bacterium Gluconobacter oxydans. The aim of this study was to establish the antifungal potential of the G. oxydans 1J strain isolated from apple surface against Penicillium expansum in culture and apple juice and to compare it with the efficiency of a reference strain G. oxydans ATCC 621H. The highest antifungal activity of G. oxydans 1J was observed between days 3 and 9 with no colony growth, while on day 12, P. expansum colony diameter was reduced to 42.3 % of the control diameter. Although G. oxydans 1J did not fully inhibit mould growth, it showed a high level of efficiency and completely prevented patulin accumulation in apple juice.

scholarly journals Fumigation of Stored Pome Fruit with Hexanal Reduces Blue and Gray Mold Decay

HortScience ◽  
2007 ◽  
Vol 42 (3) ◽  
pp. 611-616 ◽  
Author(s):  
Peter L. Sholberg ◽  
Paul Randall
Keyword(s):  
Titratable Acidity ◽  
Polynomial Equation ◽  
Gray Mold ◽  
Soluble Solids ◽  
Penicillium Expansum ◽  
Effective Control ◽  
Blue Mold ◽  
Pome Fruit ◽  
Third Order ◽  
Apple Slices

Stored apples and pears are subject to blue and gray mold decay incited by Penicillium expansum and Botrytis cinerea respectively. Hexanal, a C6 carbon aldehyde, used as a vapor provided effective control of both blue and gray molds in laboratory experiments on apple slices. A preliminary trial with ‘Anjou’ pears in bins showed that hexanal was not corrosive and could reduce gray mold in pears stored for 7 months. However details on the correct procedure for fumigating pome fruit were lacking, and further studies were needed to develop a reliable fumigation strategy. In trials with inoculated fruit, hexanal inactivated conidia of B. cinerea contaminating the pear surface when used at a rate of 2 mg·L−1 for 24 hours or 4 mg·L−1 for 18 hours. It was less effective on ‘Gala’ apples inoculated with conidia of P. expansum, but reduced blue mold decay to low levels at 15 ºC. On the other hand, hexanal increased gray and blue molds when used after wounds were made in inoculated fruit. The use of a preharvest treatment with cyprodinil (0.62 g·L−1) reduced both blue and gray molds in wounds with or without hexanal fumigation. Thus a strategy for controlling postharvest decay was developed by which fruit were treated 2 weeks before harvest with cyprodinil, followed by fumigation with hexanal immediately after harvest. The use of this strategy on ‘Anjou’ pears produced the highest number of mold-free fruit in 2003 and the least amount of gray and blue mold decay in 2003 and 2004 on pears stored for 4 months. Wounded apples only developed 1% rot compared with 10% in the control, indicating that hexanal fumigation of stored apples reduced contamination. Monitoring hexanal during fumigation showed that hexanal concentration declined slowly over a 24-hour period and could accurately be described by a third-order polynomial equation. Hexanal fumigation at low rates (2–3 mg·L−1) was not phytotoxic and improved aroma in ‘Anjou’ pears and ‘Gala’ apples with no harmful effects on apple or pear firmness, pH, titratable acidity, or soluble solids.

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