Loquat fruit is one of the most perishable fruits in China, and has a very limited shelf\nlife because of mechanical injury and microbial decay. Due to an increasing concern about human\nhealth and environmental security, antagonistic microorganisms have been a potential alternative\nfor fungicides to control postharvest diseases. In this work, the antifungal effect of volatile organic\ncompounds (VOCs) produced by Bacillus methylotrophicus BCN2 and Bacillus thuringiensis BCN10\nagainst five postharvest pathogens isolated from loquat fruit, Fusarium oxysporum, Botryosphaeria\nsp., Trichoderma atroviride, Colletotrichum gloeosporioides, and Penicillium expansum were evaluated\nby in vitro and in vivo experiments. As a result, the VOCs released by BCN2 and BCN10 were\nable to suppress the mycelial growth of all targeted pathogens according to inhibition ratio in the\ndouble petri-dish assay as well as disease incidence and disease diameter on loquat fruits. The main\nvolatile compounds were identified by solid-phase microextraction (SPME)-gas chromatography.\nThese VOCs produced by the two strains played complementary roles in controlling these five molds\nand enabled loquat fruits to keep fresh for ten days, significantly. This research will provide a theoretic\nfoundation and technical support for exploring the functional components of VOCs applicable in\nloquat fruit preservation.
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