Food and Fermentation Industries >

2023 , Vol. 49 >Issue 13: 64 - 69

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033373

Antifungal activity of volatile compounds from Pichia membranaefaciens and its component analysis against Botrytis cinerea

  • CHEN Yingying ,
  • ZHANG Yamin ,
  • GUO Honglian
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  • (College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)

Received date: 2022-08-19

  Revised date: 2022-09-21

  Online published: 2023-08-07

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Abstract

In order to investigate the antifungal mechanism of Pichia membranaefaciens to postharvest Botrytis cinerea, the inhibition ability and main components of volatile organic compounds (VOCs) were tested. The result showed that pathogen mycelial growth was inhibited significantly when treated 48 h by VOCs, the inhibition rate reached to 72.41% and the spore production of B. cinerea was always lower than that of the control group (P<0.05). Treated after 72 h, the mycelial permeability of pathogen changed, the nucleic acid and protein leakage, the surface of mycelium wrinkled, intracellular contents leaked out evenly in SEM view. The wounded inoculation test proved that the fumigated tomato fruit spots were only 1.47±0.16 cm in diameter, lower than those of the control group in vitro test. Twenty volatile substances were identified by the headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) method, and the main components were butanediol (39.26%), butanone (24.72%), and organic acid (8.51%). Above all, VOCs from antagonistic yeast proved the theoretical probability of the application of biological inhibition agent, and provided an alternative strategy to control the diseases of postharvest fruits and vegetables.

Key words： Pichia membranaefaciens; Botrytis cinerea; antibacterial mechanism; biological control

Cite this article

CHEN Yingying , ZHANG Yamin , GUO Honglian . Antifungal activity of volatile compounds from Pichia membranaefaciens and its component analysis against Botrytis cinerea[J]. Food and Fermentation Industries, 2023 , 49(13) : 64 -69 . DOI: 10.13995/j.cnki.11-1802/ts.033373

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