Andriambeloson Onja, Andrianantenaina Rigobert, Andriamahaly Manjato ddy, Ramaroson Luciano, and Rasolomampianina Rado, from the different institute of the Madagascar. wrote a research article about, Streptomyces sp. 3400 Antifungal Power Against Citrus Post-Harvest Spoilage. entitled, Antifungal potential of Streptomyces sp. 3400 JX826625 ethanolic filtrate against Penicillium digitatum, A post-harvest spoilage agent of Citrus fruits. This research paper published by the International journal of Microbiology and Mycology (IJMM). an open access scholarly research journal on Microbiology. under the affiliation of the International Network For Natural Sciences | NNSpub. an open access multidisciplinary research journal publisher.
Abstract
Fruit postharvest
diseases, because of different losses they generate, remain a major problem
affecting diverse domains in the world. Among several alternatives used to
control phytopathogenic fungi, the main causal agents of fruit postharvest
diseases; the efficacies of microorganism culture filtrates have been
demonstrated in many works. For this purpose, this study aimed to assess the
potential of Streptomyces sp 3400 JX826625 ethanolic filtrate to
inhibit Penicillium digitatum growth and to control postharvest decay
in citrus fruits (lemons and oranges) during the storage. In vitro assay
using agar cylinder technique showed that the actinomycete isolate displayed
antagonistic activity against Penicillium digitatum with an
inhibition rate of 60.60±2.62%. On the other side, the ethanolic filtrate of
the strain prepared from the culture on starch casein agar medium using radial
growth method was very active towards the phytopathogen displaying an
inhibition rate value of 77.27±4.54%. The disc technique showed an inhibition
zone value of 19mm. Chemical screening of the ethanolic filtrate through
precipitation and coloration assays revealed the presence of alkaloids,
saponins, polyphenols, flavonoids and leucoanthocyans. In vivo assay
with lemons and oranges presented a preventive effect of the antifungal
product. An improvement of the shelf life for the two tested fruits treated
with the ethanolic filtrate were recorded during artificial infection
experimentation (5 days for both fruits) and storage assay (11 days for lemons
and over 21 days for oranges) at ambient temperature, compared to untreated
fruits of which the shelf life was 2 days (lemons) and 4 days (oranges).
Introduction
As belonging to
protective foods category, fruits and vegetables play a crucial role in the
maintenance of human health stability. They constitute a protection source of
the organism against diverse diseases due to their richness in natural products
with defensive role as antioxidants, vitamins and mineral salts.
During the development
at the orchard or vegetable garden, through the harvest, the transport to the
storage, fruits and vegetables can endure more or less significant alterations
which damages can present an important economic impact inducing a total loss of
production. These alterations can be mechanical, physiological or parasitic.
However, for fruits and vegetables, parasitic alterations are the most
numerous, the most deleterious and the most difficult to control due to the
pathogens diversity including molds, bacteria, virus and insects. Microbial
alterations can be occurred at the orchard and vegetable garden by
phytopathogenic microorganisms but also after harvest during their storage by
spoilage microorganisms through latent infections that may occur during preharvest
(Sparado and Gullino, 2004). Moreover, microbial alteration can result from
mechanical damage permitting entry of the microorganisms, particularly strict
wound pathogens which development induces fruit decay (Talibi et al., 2014).
Indeed, phytopathogenic
fungi are the principal causes of foodstuffs decay. Some of them are
polyphagous, infect many species of fruits or vegetables (Botrytis cinerea)
(Poveda et al., 2020) while others are relatively particular for a type of
fruit or vegetable (Mycosphaerella fijiensis, banana pathogen) (Carlier et al.,
2000). The induced diseases occasioned frequent losses of fresh products after
harvest, in terms of quality and quantity. According to the FAO (2019), 20% to
40% of agricultural production in the world is damaged each year by parasites.
Annual economic loss due to fungal diseases arises to several billion euros,
increasing consequently the risks of famine, malnutrition and undernourishment,
especially in developing countries.
The damages mostly
notable are localized necrosis with mycelia development in the surface or not,
intense production of spores and characteristic signs of deficiencies
throughout the plant at the orchard or vegetable garden. These damages are
conversely manifested by the decay of the fruits and vegetables during the
storage. Besides the plants, the human can be victim of vegetal fungal attack
by certain phytopathogenic fungi, producers of natural toxins dangerous for
human health (patulin and citrinin, cancerous fungal toxins produced by
Penicillium) (Dukare et al., 2019).
Several controlling
strategies against fungal diseases of fruits and vegetables are currently
developed and reunites different domains. However, its choice depends on the
objectives for obtaining best yields for the production as well as for the
shelf life. As examples, the genetic control, using adapted species and
varieties providing natural or induced resistance to the plants, the chemical
control employing fungicides, the physical control that involves plowing, residues
grinding and burying, the biological control serving bacterial, fungal
parasites and botanical fungicides, the agronomic control that operates on
plant cover density, irrigation, crop rotation, nitrogen fertilization and
agronanotechnology focusing on the synthesis of bioactive nanoparticles from
plant extracts (El- Baky and Amara, 2021).
During the storage,
this control is mainly based on the regulation of the temperature, the
moisture, the disinfection of the storage locals, the use of fungicides and recently
the irradiation and the use of nanoparticles. Nevertheless, whatever the
control adopted, the goal is to limit or to avoid the damages (symptoms, loss
of yield and quality) caused by phytopathogenic fungi.
These last years, some
research works conducted on the control of phytopathogenic fungi exploited the
potential of natural substances especially those from plants. Extracts and
essential oils were demonstrated to be efficient to control phytopathogenic
fungi growth (Cobos, 2015). On the other side, biological control using
antagonistic microorganisms has provided promising results. Among them, some
bacteria as Bacillus, Lactobacillus and Enterobacter strains (Korsten, 1995;
Matei et al., 2015; Shi and Sun, 2017), yeasts (Pimenta et al., 2010) and molds
(Liu et al., 2007) were used for controlling fruit postharvest pathogens.
Endophytic, telluric and rhizospheric actinobacteria were also commonly used to
control pathogenic fungi in some plants (Costa, 2013; Choudhary et al., 2015;
Álvarez-Pérez et al., 2017). However, the use of their natural metabolites to
control phytopathogenic fungi infection has been less developed in the
literature and different works. Recognized as microorganisms rich in secondary
metabolites with different types and biological activities including antifungal
activity, the actinomycetes could develop alternatives in the phytosanitary
treatment against phytopathogenic fungi. Their natural metabolites could
substitute chemical substances that are concerned for the health and the environment.
Thus, this work aimed to demonstrate the effect of actinomycete antifungal
metabolites against spoilage fungus development isolated from oranges
(Penicillium digitatum) during their storage. This fungus is well-known as the
causal agent of green mold, the most common and serious postharvest disease
affecting citrus fruits (Talibi et al., 2014). The effect of postharvest
preservation of the actinomycete metabolites on two selected species of citrus
fruits (oranges and lemons) are, therefore, described according to the in vivo
antifungal test.
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