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Zhang Y, Zhang N, Gao C, Cheng Y, Guan Y, Wei C, Guan J. The Fungal Diversity and Potential Pathogens Associated with Postharvest Fruit Rot of 'Huangguan' Pear ( Pyrus bretschneideri) in Hebei Province, China. PLANT DISEASE 2024; 108:1382-1390. [PMID: 38115565 DOI: 10.1094/pdis-08-23-1528-re] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Postharvest fruit rot caused by pathogens is a serious problem in the pear industry. This study investigated the fungal diversity and main pathogens and identified a new pathogen in the stored 'Huangguan' pear (Pyrus bretschneideri Rehd.), the dominant pear variety in northern China. We sampled 20 refrigeration houses from five main producing regions in Hebei Province and used Illumina sequencing technology to detect the fungal composition. Alternaria (56.3%) was the most abundant fungus, followed by Penicillium (9.2%) and Monilinia (6.2%). We also isolated and identified nine strains of Alternaria and four strains of Penicillium. Moreover, we observed a new postharvest fruit disease in 'Huangguan' pear caused by Stemphylium eturmiunum, which was confirmed by phylogenetic analysis by combining the sequences of three conserved genes, including internal transcribed spacer, gapdh, and calmodulin. This study marks the first documentation of S. eturmiunum causing fruit rot in 'Huangguan' pears, offering valuable insights for identifying and controlling this newly identified postharvest disease.
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Affiliation(s)
- Yang Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang, Hebei 050051, China
- Key Laboratory of Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, Hebei 050051, China
| | - Nan Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang, Hebei 050051, China
| | - Congcong Gao
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang, Hebei 050051, China
| | - Yudou Cheng
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang, Hebei 050051, China
| | - Yeqing Guan
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang, Hebei 050051, China
| | - Chuangqi Wei
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang, Hebei 050051, China
| | - Junfeng Guan
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang, Hebei 050051, China
- Key Laboratory of Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, Hebei 050051, China
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Gao C, Zhang Y, Li H, Gao Q, Cheng Y, Ogunyemi SO, Guan J. Fruit bagging reduces the postharvest decay and alters the diversity of fruit surface fungal community in 'Yali' pear. BMC Microbiol 2022; 22:239. [PMID: 36199024 PMCID: PMC9533515 DOI: 10.1186/s12866-022-02653-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Accepted: 09/23/2022] [Indexed: 11/30/2022] Open
Abstract
BACKGROUND Fruit bagging is an effective technique for fruit protection in the orchard management. Bagging can create a micro-environment for fruit growth and affect fruit quality during storage, in which the diversity of microorganisms may play an important role. Therefore, various methods including biochemistry, analytical chemistry, and bioinformatics methods were used to reveal the influences of fruit bagging on postharvest fruit quality, physiological characters, decay and surface fungal community of 'Yali' pear fruit were investigated in this study. RESULTS Fruit bagging significantly decreased the postharvest decay after 15 days of ambient storage. There were no significant differences in fruit firmness, titratable acid and ethylene production rate between the fruit-bagging and non-bagging group after 15 days of storage, while the soluble solids contents (SSC) and respiration rate in non-bagging fruit was significantly higher than that in fruit-bagging after 15 days of storage. Furthermore, the surface microbes of pear were collected and determined by the new generation sequencing technology. The alpha diversity of fungi in non-bagging fruit decreased significantly after 15 days of storage, while there were no significant changes in bagging fruit. Ascomycota and Basidiomycota were the two major phyla detected in the bagging fruit, and the dominant fungal genera were Alternaria (23.7%), Mycosphaerella (17.25%), Vishniacozyma (16.14%), and Aureobasidium (10.51%) after 15 days of storage. For the non-bagging pear, Ascomycota was the only phylum detected, and the dominant genera was Pichia (83.32%) after 15 days of storage. The abundance of Pichia may be regarded as the biomarker to indicate the degree of fruit decay. CONCLUSIONS This study showed that fruit bagging could significantly reduce postharvest fruit decay and respiration rate of 'Yali' pear. Significant differences were found in fungal composition between bagging and non-bagging pear after storage for 0 or 15 days. Fruit bagging maintained the diversity of fungi on the fruit surface, increased the abundance of non-pathogenic fungi, and even antagonistic fungi such as Aureobasidium, Vishniacozyma, and Mycosphaerella. A reduction in the abundance of pathogenic fungi and incidence of postharvest decay during the storage of 'Yali' pear were also recorded. In conclusion, fruit-bagging changed the fungal diversity on fruit surface of 'Yali' pear, which had significant effect on reducing postharvest fruit decay, and thus prolong the storage period of 'Yali' pears. The future thrust of this study will focus on the isolation of fungi or bacteria from pear fruit surface and identify their roles in causing fruit decay and changing fruit quality during storage.
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Affiliation(s)
- Congcong Gao
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China
- Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, 050051, China
| | - Yang Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China
- Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, 050051, China
| | - Huimin Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China
- Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, 050051, China
| | - Qi Gao
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China
- Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, 050051, China
| | - Yudou Cheng
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China
- Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, 050051, China
| | - Solabomi Olaitan Ogunyemi
- State Key Laboratory of Rice Biology, Ministry of Agriculture Key Lab of Molecular Biology of Crop Pathogens and Insects, Institute of Biotechnology, Zhejiang University, Hangzhou, 310013, China
| | - Junfeng Guan
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China.
- Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, 050051, China.
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