Isolation and Identification of Postharvest Spoilage Fungi from Mulberry Fruit in Korea
2018
Kwon, O.C., National Academy of Agricultural Science, Rural Development Administration, Wanju, Republic of Korea | Ju, W.T., National Academy of Agricultural Science, Rural Development Administration, Wanju, Republic of Korea | Kim, H.B., National Academy of Agricultural Science, Rural Development Administration, Wanju, Republic of Korea | Sung, G.B., National Academy of Agricultural Science, Rural Development Administration, Wanju, Republic of Korea | Kim, Y.S., National Academy of Agricultural Science, Rural Development Administration, Wanju, Republic of Korea
BACKGROUND: Spoilage fungi can reduce the shelf life of fresh fruits and cause economic losses by lowering quality. Especially, mulberry fruits have high sensitivity to fungal attack due to their high water content ( 70%) and soft texture. In addition, the surface of these fruits is prone to damage during harvesting and postharvest handling. However, any study on postharvest spoilage fungi in mulberry fruit has not been reported in Korea. This study aimed to examine the spoilage fungi occurring in mulberry fruits during storage after harvest. METHODS AND RESULTS: In this study, we isolated postharvest spoilage fungi from mulberry fruits stored in refrigerator (fresh fruits) and deep-freezer (frozen fruits) and identified them. In the phylogenetic analysis based on comparisons of the ITS rDNA sequences, the 18 spoilage fungi isolated from mulberry fruits and the 25 reference sequences were largely divided into seven groups that were subsequently verified by high bootstrap analysis of 73 to 100. Alternaria spp. including A. alternate and A. tenuissima, were the most frequently isolated fungi among the spoilage isolates: its occurrence was the highest among the 18 isolates (38.9%). CONCLUSION: The findings of this study will be helpful for increasing the shelf life of mulberry fruits through the application of appropriate control measures against infection by spoilage fungi during storage.
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