Bacillus velezensis HY19 Volatile Organic Compounds as a Preservative in Postharvest Citrus Fruit Management

doi:10.16420/j.issn.0513-353x.2023-0265

Acta Horticulturae Sinica ›› 2024, Vol. 51 ›› Issue (1): 162-174.doi: 10.16420/j.issn.0513-353x.2023-0265

• Plant Protection • Previous Articles Next Articles

Bacillus velezensis HY19 Volatile Organic Compounds as a Preservative in Postharvest Citrus Fruit Management

LI Suping¹, LI Wei¹, HAN Leng², HUANG Jianguo¹^,^*()

¹ College of Resources and Environment，Southwest University，Chongqing 400715，China
² Citrus Research Institute of Chinese Academy of Agricultural Sciences，Chongqing 400712，China

Received:2023-04-20 Revised:2023-08-13 Online:2024-01-25 Published:2024-01-16
Contact: * （E-mail：huang99@swu.edu.cn）

Abstract

Abstract:

To evaluate the potential of Bacillus velezensis HY19 volatile organic compounds（VOCs）as a citrus fruit preservative，the suppression of HY19 and its VOCs on the main pathogens（Penicillium italicum and P. digitatum）of postharvest diseases of citrus fruit was studied through culture experiments in confrontation and bipartite plate. Qualitative and quantitative analysis of antifungal active substances in VOCs was conducted with gas chromatography-mass spectrometry（GC-MS）. And the control efficiency of VOCs on post-harvest diseases of citrus fruit was studied through artificial inoculation tests and storage experiments at room temperature. The results showed that strain HY19 and its VOCs significantly inhibited the mycelial growth of P. italicum and P. digitatum. Eighteen antifungal substances were found in the VOCs，including 2-tridecanone，dibutyl phthalate，1-nonanol，benzoic acid，etc. The VOCs induced the activities of defense enzymes（SOD and POD）in citrus fruit peels，decreased the cell membrane permeability and malondialdehyde content，reduced the damage of pathogens to the peels，and improved the resistance of peels to diseases. The control efficacies of the VOCs against blue mold and green mold reached 59.65% and 64.11%，respectively. After 15 and 30 d of citrus fruit storage at room temperature，the VOCs considerably reduced the decay rate of citrus fruit，with the preservative efficacies of 57.04%（15 d）and 58.07%（30 d），respectively，and had no influence on fruit quality. In summary，B. velezensis HY19 had the potential to be developed as a preservative for postharvest citrus fruit.

Key words: citrus, Bacillus velezensis, volatile organic compounds, gas chromatography-mass spectrometry, bio-preservatives

LI Suping, LI Wei, HAN Leng, HUANG Jianguo. Bacillus velezensis HY19 Volatile Organic Compounds as a Preservative in Postharvest Citrus Fruit Management[J]. Acta Horticulturae Sinica, 2024, 51(1): 162-174.

Figures/Tables 8

References 54

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化合物 Substances	分子式 Formula	相对含量/% Relative content	化合物 Substances	分子式 Formula	相对含量/% Relative content
1-壬醇1-Nonanol	C₉H₂OO	6.33 ± 0.71	2-癸酮2-Decanone	C₁₀H₂OO	2.07 ± 0.32
2-壬醇2-Nonanol	C₉H₂OO	5.17 ± 0.51	二十烷Eicosane	C₂₀H₄₂	4.12 ± 0.33
1-辛醇1-Octanol	C₈H₁₈O	5.04 ± 0.40	十九烷Nonadecane	C₂₀H₄₂	2.93 ± 0.14
d-薄荷醇d-Menthol	C₁₀H₂OO	3.64 ± 0.73	十六烷Hexadecane	C₁₆H₃₄	1.08 ± 0.19
香叶醇Geraniol	C₁₀H₁₈O	1.95 ± 0.21	甲酯Methyl ester	C₁₀H₁₀O₂	2.51 ± 0.45
正十五醇n-Pentadecanol	C₁₅H₃₂O	1.78 ± 0.09	邻苯二甲酸二丁酯 Dibutyl phthalate	C₁₆H₂₂O₄	2.31 ± 0.34
2-十三酮2-Tridecanone	C₁₃H₂₆O	9.57 ± 0.73	苯甲酸Benzoic acid	C₁₅H₂₂O₂	3.48 ± 0.78
2-壬酮2-Nonanone	C₉H₁₈O	7.77 ± 0.47	甲酸Formic acid	C₁₂H₂₄O₂	2.22 ± 0.19
2-十一酮2-Undecanone	C₁₁H₂₂O	5.11 ± 0.96	2,4-二叔丁基苯酚 2,4-Di-tert-butylphenol	C₁₄H₂₂O	5.52 ± 0.52

化合物 Substances	分子式 Formula	相对含量/% Relative content	化合物 Substances	分子式 Formula	相对含量/% Relative content
1-壬醇1-Nonanol	C₉H₂OO	6.33 ± 0.71	2-癸酮2-Decanone	C₁₀H₂OO	2.07 ± 0.32
2-壬醇2-Nonanol	C₉H₂OO	5.17 ± 0.51	二十烷Eicosane	C₂₀H₄₂	4.12 ± 0.33
1-辛醇1-Octanol	C₈H₁₈O	5.04 ± 0.40	十九烷Nonadecane	C₂₀H₄₂	2.93 ± 0.14
d-薄荷醇d-Menthol	C₁₀H₂OO	3.64 ± 0.73	十六烷Hexadecane	C₁₆H₃₄	1.08 ± 0.19
香叶醇Geraniol	C₁₀H₁₈O	1.95 ± 0.21	甲酯Methyl ester	C₁₀H₁₀O₂	2.51 ± 0.45
正十五醇n-Pentadecanol	C₁₅H₃₂O	1.78 ± 0.09	邻苯二甲酸二丁酯 Dibutyl phthalate	C₁₆H₂₂O₄	2.31 ± 0.34
2-十三酮2-Tridecanone	C₁₃H₂₆O	9.57 ± 0.73	苯甲酸Benzoic acid	C₁₅H₂₂O₂	3.48 ± 0.78
2-壬酮2-Nonanone	C₉H₁₈O	7.77 ± 0.47	甲酸Formic acid	C₁₂H₂₄O₂	2.22 ± 0.19
2-十一酮2-Undecanone	C₁₁H₂₂O	5.11 ± 0.96	2,4-二叔丁基苯酚 2,4-Di-tert-butylphenol	C₁₄H₂₂O	5.52 ± 0.52

化合物/（μL · 皿^-1） Substances	意大利青霉P. italicum		指状青霉P. digitatum
化合物/（μL · 皿^-1） Substances	IC₅₀/（μL · 皿^-1）	95%置信区间Confidence limits	IC₅₀/（μL · 皿^-1）	95%置信区间Confidence limits
2-壬醇2-Nonanol	0.31	0.27 ~ 0.35	0.33	0.29 ~ 0.36
2-壬酮2-Nonanone	14.10	12.09 ~ 16.28	8.70	7.23 ~ 10.19
香叶醇Geraniol	49.14	44.88 ~ 53.80	47.63	44.55 ~ 50.91
苯甲酸Benzoic acid	13.80	12.20 ~ 15.59	14.45	13.49 ~ 15.47

化合物/（μL · 皿^-1） Substances	意大利青霉P. italicum		指状青霉P. digitatum
化合物/（μL · 皿^-1） Substances	IC₅₀/（μL · 皿^-1）	95%置信区间Confidence limits	IC₅₀/（μL · 皿^-1）	95%置信区间Confidence limits
2-壬醇2-Nonanol	0.31	0.27 ~ 0.35	0.33	0.29 ~ 0.36
2-壬酮2-Nonanone	14.10	12.09 ~ 16.28	8.70	7.23 ~ 10.19
香叶醇Geraniol	49.14	44.88 ~ 53.80	47.63	44.55 ~ 50.91
苯甲酸Benzoic acid	13.80	12.20 ~ 15.59	14.45	13.49 ~ 15.47

处理 Treatment	发病率/% Disease incidence		防治效果/% Control efficacies
处理 Treatment	青霉病Blue mould	绿霉病Green mould	青霉病Blue mould	绿霉病Green mould
对照Control	61.75 ± 3.86 a	62.00 ± 5.16 a	0	0
咪鲜胺Prochloraz	10.75 ± 1.89 c	8.25 ± 1.26 c	82.66 ± 2.38	86.50 ± 3.18
HY19挥发物 Volatile organic compounds	25.00 ± 4.08 b	22.25 ± 2.87 b	59.65 ± 4.46	64.11 ± 3.52

Bacillus velezensis HY19 Volatile Organic Compounds as a Preservative in Postharvest Citrus Fruit Management

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处理 Treatment	15 d		30 d
处理 Treatment	腐烂率/% Decay rate	防腐效果/% Preservative effect	腐烂率/% Decay rate	防腐效果/% Preservative effect
对照Control	9.25 ± 1.26 a	0	17.25 ± 1.71 a	0
咪鲜胺Prochloraz	1.25 ± 0.50 c	86.77 ± 3.37	3.75 ± 0.96 c	78.38 ± 4.35
HY19挥发物Volatile organic compounds	4.00 ± 0.82 b	57.04 ± 3.67	7.25 ± 0.96 b	58.07 ± 1.88

贮藏时间/ d Storage time	处理 Treatment	失重率/% Weight loss	可溶性固形物/ （g · L^-1） Soluble solids	维生素C/ （g · L^-1） Vitamin C	可滴定酸/% Titratable acid	硬度/N Hardness
0	—	—	112.88 ± 0.85 a	0.54 ± 0.02 a	1.20 ± 0.08 a	19.82 ± 1.29 a
15	对照Control	2.93 ± 0.19 b	114.13 ± 2.72 a	0.43 ± 0.02 b	0.97 ± 0.04 b	16.95 ± 0.95 b
	咪鲜胺Prochloraz	2.85 ± 0.36 b	116.13 ± 2.39 a	0.45 ± 0.02 b	0.95 ± 0.03 b	16.59 ± 1.40 b
	HY19挥发物Volatile organic compounds	3.01 ± 0.31 b	114.50 ± 2.92 a	0.42 ± 0.02 b	0.94 ± 0.02 b	17.13 ± 1.08 b
30	对照Control	6.04 ± 0.78 a	114.00 ± 2.35 a	0.32 ± 0.01 c	0.85 ± 0.02 c	14.98 ± 1.00 c
	咪鲜胺Prochloraz	5.81 ± 0.45 a	114.88 ± 2.95 a	0.33 ± 0.02 c	0.85 ± 0.04 c	14.95 ± 1.65 c
	HY19挥发物Volatile organic compounds	5.92 ± 0.77 a	115.75 ± 3.50 a	0.33 ± 0.01 c	0.85 ± 0.04 c	15.32 ± 1.59 c

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