Controlling Green Mold in Citrus with Antimicrobial Peptides
Author Information
Author(s): Lei Yu, Lyu Aiyuan, Pan Mengjuan, Shi Qingxia, Xu Haowan, Li Dong, Deng Mengsheng, Ramonell Katrina Maria
Primary Institution: School of Biological Engineering, Sichuan University of Science & Engineering, Yibin, China
Hypothesis
The antimicrobial peptide BP15 and its lipopeptides can effectively inhibit the growth of Penicillium digitatum, the cause of green mold in citrus fruits.
Conclusion
BP15 and its lipopeptides are effective agents for preventing green mold in citrus fruits.
Supporting Evidence
- All three antimicrobial peptides inhibited the spore germination and mycelial growth of P. digitatum.
- The minimum inhibitory concentrations (MICs) for BP15, HBP15, and LBP15 were found to be 3.12 μM.
- The peptides caused significant morphological changes in the hyphae of the fungus.
- Peptides showed lower hemolytic activity compared to commercial fungicides.
- Peptides induced increased cell membrane permeability and disruption.
- Peptides effectively reduced the incidence of green mold in citrus fruits during storage.
Takeaway
This study found that special proteins called antimicrobial peptides can stop mold from growing on oranges, helping keep them fresh.
Methodology
The study involved testing the antimicrobial peptides BP15, HBP15, and LBP15 against Penicillium digitatum using various assays to measure their effectiveness.
Limitations
The study primarily focused on in vitro results, and the long-term effects in real-world conditions were not fully explored.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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