Abstract
Pathogen infestation results in significant losses of fruits and vegetables during handling, transportation, and storage. The use of synthetic fungicides has been a common measure for controlling plant pathogens. However, their excessive use of chemicals has led to increased environmental pollution, leaving large amounts of chemicals in agricultural products, posing a threat to human and animal health. There is now an increasing amount of research activities to explore safer and more innovative ways to control plant pathogens. In this regard, endophytic bacteria contribute significantly. Endophytic bacteria are ubiquitous in the internal tissues of plants without causing damage or disease to the host. Due to their high volatility and difficulties in residue in fruits and vegetables, volatile organic chemicals (VOCs) produced by endophytic bacteria have received a lot of attention in recent years. VOCs are a potential biofumigant for the effective control of postharvest fruits and vegetables diseases. This review focuses mainly on the recent progress in using endophytic bacteria VOCs to control post-harvest fruits and vegetables disease. This review provides a brief overview of the concept, characteristics, and summarises the types, application effect, and control mechanisms of endophytic bacterial VOCs. The research area that is being developed has great application value in agriculture and living practice.
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Acknowledgements
This work was supported in part by Key Research and Development Project of Gansu Province (22YF7NA120); Science and Technology Program of Gansu Province (22CX8GA136).
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Lijun Ling: Conceptualization, Writing - Review & Editing, Supervision, Funding acquisition. Yuanyuan Wang: Writing - Original Draft, Format revision. Wengting Cheng and Kunling Jiang: prepared Table 1. Hong Luo, Mingmei Pang and Yue Rui: Visualization, Conceptualization.
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Ling, L., Wang, Y., Cheng, W. et al. Research progress of volatile organic compounds produced by plant endophytic bacteria in control of postharvest diseases of fruits and vegetables. World J Microbiol Biotechnol 39, 149 (2023). https://doi.org/10.1007/s11274-023-03598-0
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DOI: https://doi.org/10.1007/s11274-023-03598-0