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Peer-reviewedCC BYFood chemistry: X

Enhancing grapefruit resistance to green mold through synergistic effects of bamboo vinegar and Cryptococcus laurentii.

  • Ruiqi Peng1
  • Han Ye1
  • Chunhua Wu2
  • Xiahong He1,3
  • Fang Wang1,4
  • Jia Deng1,5
5 affiliations
  1. 1Forestry College, Southwest Forestry University, Kunming 650224, PR China.
  2. 2Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Bioass Resources in Southwest China, College of Materials and Chemical Engineering, Southwest Forestry University, Kunming 650224, PR China.
  3. 3Yunnan Provincial Key Laboratory for Conservation and Utilization of In-Forest Resource, Southwest Forestry University, Kunming 650224, PR China.
  4. 4Key Laboratory of State Forestry Administration on Biodiversity Conservation in Southwest China, Southwest Forestry University, Kunming 650224, PR China.
  5. 5Key Laboratory for Forest Resources Conservation and Use in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, PR China.
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Abstract

Green mold (Penicillium spp.) is a major postharvest disease of grapefruit. Optimal concentrations of bamboo vinegar (BV) and Cryptococcus laurentii were screened in vitro, and their individual and combined efficacy evaluated. BV (1%, 121 °C-sterilized) plus 1 × 10⁷ CFU mL⁻¹ C. laurentii (BV-C. laurentii) significantly inhibited spore germination and germ tube elongation in Penicillium spp., disrupted P. digitatum hyphal cell wall and membrane integrity, and increased extracellular chitinase and β-1,3-glucanase activities by 1.05- and 1.22-fold over C. laurentii alone at 48 h while reducing malondialdehyde and reduced glutathione. BV-C. laurentii also activated fruit innate defense, with phenylalanine ammonia-lyase and polyphenol oxidase activities 1.03-1.44-fold higher than CK and total phenol and flavonoid contents 20.22% and 19.73% higher on day 28, without adversely affecting total soluble solids, titratable acidity, ascorbic acid or reducing sugar. Thus, BV-C. laurentii effectively controls green mold and delays quality deterioration in grapefruit.

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Cite

BibTeXRIS
BibTeX
@article{peng2026enhancing,
  title = {{Enhancing grapefruit resistance to green mold through synergistic effects of bamboo vinegar and Cryptococcus laurentii.}},
  author = {Ruiqi Peng and Han Ye and Chunhua Wu and Xiahong He and Fang Wang and Jia Deng},
  journal = {Food chemistry: X},
  year = {2026},
  month = sep,
  doi = {10.1016/j.fochx.2026.104540},
  url = {https://europepmc.org/article/MED/42921493},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Enhancing grapefruit resistance to green mold through synergistic effects of bamboo vinegar and Cryptococcus laurentii.
AU  - Ruiqi Peng
AU  - Han Ye
AU  - Chunhua Wu
AU  - Xiahong He
AU  - Fang Wang
AU  - Jia Deng
PY  - 2026
DA  - 2026/09/29
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104540
UR  - https://europepmc.org/article/MED/42921493
AB  - Green mold (Penicillium spp.) is a major postharvest disease of grapefruit. Optimal concentrations of bamboo vinegar (BV) and Cryptococcus laurentii were screened in vitro, and their individual and combined efficacy evaluated. BV (1%, 121 °C-sterilized) plus 1 × 10⁷ CFU mL⁻¹ C. laurentii (BV-C. laurentii) significantly inhibited spore germination and germ tube elongation in Penicillium spp., disrupted P. digitatum hyphal cell wall and membrane integrity, and increased extracellular chitinase and β-1,3-glucanase activities by 1.05- and 1.22-fold over C. laurentii alone at 48 h while reducing malondialdehyde and reduced glutathione. BV-C. laurentii also activated fruit innate defense, with phenylalanine ammonia-lyase and polyphenol oxidase activities 1.03-1.44-fold higher than CK and total phenol and flavonoid contents 20.22% and 19.73% higher on day 28, without adversely affecting total soluble solids, titratable acidity, ascorbic acid or reducing sugar. Thus, BV-C. laurentii effectively controls green mold and delays quality deterioration in grapefruit.
SN  - 2590-1575
ER  -