Preservation effect of Lactobacillus plantarum O2 fermentation supernatant on postharvest pepper and its induced resistance to Phytophthora capsici.

Research of lactic acid bacteria and its metabolites on biological preservatives becomes a hot topic. Lactobacillus plantarum O2, with good inhibition on Phytophthora capsici (P. capsici), was isolated from the pickle. In this study, the effects of L. plantarum O2 fermentation supernatant (FS) on pepper postharvest preservation and its induced resistance to P. capsici were studied. Results showed that weight loss rate, rot index, respiration rate, relative electrical conductivity, loss of chlorophyll content and VC of pepper in FS treatment group were decreased by 18 %, 64 %, 15 %, 26 %, 33 % and 20 % compared with blank control (BC) after 20 d storage. L* and b*-value of pepper in FS group were lower than those in the BC group. In addition, the damage-induced resistance test found that the infection rate in the FS group was reduced by 39 %, compared with CK2 after 12 d storage. Moreover, phenylalanine ammonia-lyase activity, peroxidase activity, polyphenol oxidase activity, proline content, total phenol content and flavonoid content increased by 14 %, 9 %, 30 %, 8 %, 8 % and 9 %, respectively, while malondialdehyde content decreased by 13 %. These results indicated that FS treatment showed good fresh-keeping effects on postharvest pepper. It could enhance the tolerance of pepper under stress by improving defensive enzyme activities, slowing down the damage caused by P. capsici, and inducing pepper resistance to P. capsici. Therefore, FS can be used as a microbial source bio-preservative for postharvest pepper.

Effects of Rhapontigenin as a Novel Quorum-Sensing Inhibitor on Exoenzymes and Biofilm Formation of Pectobacterium carotovorum subsp. carotovorum and Its Application in Vegetables.

The aim of this study was to devise a method to protect Chinese cabbage (Brassica chinensis) and lettuce (Lactuca sativa) from bacterial-disease-induced damage during storage. Thus, the potential of rhapontigenin as a quorum sensing (QS) inhibitor against Pectobacterium carotovorum subsp. carotovorum (P. carotovorum) was evaluated. The QS inhibitory effects of rhapontigenin were confirmed by significant inhibition of the production of violacein in Chromobacterium violaceum CV026 (C. violaceum, CV026). The inhibitory effects of rhapontigenin on the motility, exopolysaccharide (EPS) production, biofilm formation and virulence−exoenzyme synthesis of P. carotovorum were investigated. Acyl-homoserine lactones (AHLs) were quantified using liquid chromatography−mass spectrometry (LC−MS). The inhibitory effects of rhapontigenin on the development of biofilms were observed using fluorescence microscopy and scanning electron microscopy (SEM). A direct-inoculation assay was performed to investigate the QS inhibitory effects of rhapontigenin on P. carotovorum in Chinese cabbage and lettuce. Our results demonstrated that rhapontigenin exhibited significant inhibition (p < 0.05) of the motility, EPS production, biofilm formation, virulence−exoenzyme synthesis and AHL production of P. carotovorum. Additionally, the result of the direct-inoculation assay revealed that rhapontigenin might provide vegetables with significant shelf-life extension and prevent quality loss by controlling the spread of soft-rot symptoms. Consequently, the study provided a significant insight into the potential of rhapontigenin as a QS inhibitor against P. carotovorum.