Inhibitory of grey mold on green pepper and winter jujube by chlorine dioxide (ClO ce:inf loc='post'>2/ce:inf>) fumigation and its mechanisms

摘要

As a powerful sanitizer, chlorine dioxide (ClO2) has mainly focused on control of bacteria, but little is known about its antifungal effects, especially on postharvest fungi found in vegetable and fruit. This study investigated the effect of ClO2onBotrytis cinereagrowthin vitroand on its disease severity in green pepper and winter jujube. Result showed that ClO2fumigation reduced disease development of grey mold caused byB. cinereaon green pepper and winter jujube, and the efficiency was positively correlated with ClO2concentrations. ClO2treatment directly inhibited mycelial growth, spore germination and germ tube elongation ofB. cinerea. To further survey the mechanisms by which ClO2treatment inhibited hypha growth ofB. cinerea, we observed the mycelial morphology and the integrity of the plasma membrane; the results showed that ClO2treatment resulting inB. cinereamycelial morphology was strongly affected, and leading to the loss of plasma membrane integrity, causing the cellular leakage. These data showed that ClO2was effective for controlling grey mold caused byB. cinereaon green pepper and winter jujube, and the antifungal activity of ClO2could be attributed to the disruption of cell membrane of the fungal pathogen.