Mushroom alcohol controls gray mold caused by Botrytis cinerea in harvested fruit via activating the genes involved in jasmonic acid signaling pathway
Mushroom alcohol controls gray mold caused by Botrytis cinerea in harvested fruit via activating the genes involved in jasmonic acid signaling pathway
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DOI：
10.1016/j.postharvbio.2022.111843
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发表时间：
2022-01-11
影响因子：
7
通讯作者：
Tian, Shiping
中科院分区：
文献类型：
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作者：
Li, Guangjin;Wang, Ying;Tian, Shiping
蘑菇醇（也称为1-辛烯-3-醇）是一种天然挥发性产品，主要来源于植物和真菌中亚油酸的酶分解。研究了食用菌乙醇对采后灰霉病的防治效果。3、6和12 μ L L ~（-1）的酒精蒸气处理对B菌丝生长有明显的抑制作用。离体灰霉病和采收果实上灰霉病的严重程度呈浓度依赖性。蘑菇酒精能有效地降低甜樱桃果实的自然发病率，而对果实贮藏期间的失重率、可溶性固形物和可滴定酸含量无不良影响。蘑菇醇的作用方式为直接抑制B。介导孢子萌发和致病性相关基因的表达。此外，蘑菇乙醇对甜樱桃果实灰霉病的抑制作用也依赖于激活茉莉酸信号通路中参与的关键基因的表达水平。这些结果证明了蘑菇醇在抑制B方面的有益作用。灰霉病，可用作防治灰霉病的替代品。
Mushroom alcohol (also called 1-octen-3-ol) is a natural volatile product derived mainly from the enzymatic breakdown of linoleic acid in plants and fungi. In this study, the efficacy of mushroom alcohol on control of postharvest gray mold caused by Botrytis cinerea was investigated. Mushroom alcohol vapor treatment at 3, 6 or 12 mu L L-1 exhibited a marked inhibitory effect on mycelial growth of B. cinerea in vitro and disease severity of gray mold on harvested fruit in a concentration-dependent manner. Likewise, mushroom alcohol efficiently reduced the natural disease incidence of sweet cherry fruit, while no adverse effect was observed on fruit weight loss, soluble solid and titratable acid contents during storage. The mode of action of mushroom alcohol was attributed to its direct inhibition on B. cinereavia mediating the expression of genes related to spore germination and pathogenicity. Furthermore, the inhibitory effect of mushroom alcohol on gray mold in sweet cherry fruit was also dependent on activating the expression levels of key genes participating in jasmonic acid signaling pathway. These results demonstrated the beneficial effect of mushroom alcohol in inhibiting B. cinerea, which may be used as an alternative to control gray mold.