Biocontrol of Pear Postharvest Decay by Kombucha

  • Junping TAN Yangtze University, College of Horticulture and Gardening, Jingzhou 434025, Hubei
  • Xian ZHOU Yangtze University, College of Horticulture and Gardening, Jingzhou 434025, Hubei
  • Shuiyuan CHENG Wuhan Polytechnic University, National R&D for Se-rich Agricultural Products Processing Technology, Wuhan, 430023
  • Zexiong CHEN Chongqing University of Arts and Sciences, Research Institute for Special Plants, Yongchuan 402160, Chongqing
  • Yuanyuan GOU Yangtze University, College of Horticulture and Gardening, Jingzhou 434025, Hubei
  • Jiabao YE Yangtze University, College of Horticulture and Gardening, Jingzhou 434025, Hubei
  • Feng XU Yangtze University, College of Horticulture and Gardening, Jingzhou 434025, Hubei
Keywords: antioxidant enzyme activity; electric conductivity; fruit storability; kombucha; pear; proline

Abstract

Kombucha is sweetened, slightly alcoholic, and lightly effervescent tea drink. Its acidity inhibits the growth of harmful bacteria. Here, we studied effect of kombucha on post-harvest preservation of pear. The Hosui pears were soaked with the kombucha for 15 minutes, and in distilled water as the control, respectively. Superoxide dismutase (SOD), peroxidase (POD), malondialdehyde (MDA), hydrogen peroxide (H2O2), proline content, electric conductivity, weight loss rate and good fruit rate in pear were measured during storage at room temperature. The results showed that the kombucha could effectively prolong the storage time of pear fruit. The fruit quality of the treated group was 1.5 times higher than that of the control pear fruit when stored at room temperature for 18 days. The weight loss rate, MDA content and electric conductivity of the treatment group were lower than those of the control group during the whole storage period, indicating that kombucha can inhibit the transformation of polysaccharides such as starch and pectin, and delay the degradation of nutrients in the fruit, resulting in a decrease in weight loss rate, inhibition of membrane lipid peroxidation, reducing MDA content, electric conductivity, maintaining cell membrane stability, delaying pear fruit senescence. Kombucha can inhibit the content of H2O2 and proline, increase the activity of POD and SOD increase the storage stability of fruits. The purpose of this study was to elucidate the physiological mechanism of post-harvest preservation of pear by kombucha. The use of kombucha can prolong the supply period of pear, increase economic benefits and expand the market of pear.

 

*********

In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue.

*********

Metrics

Metrics Loading ...

References

Abshenas J, Derakhshanfar A, Ferdosi MH, Hasanzadeh S (2012). Protective effect of kombucha tea against acetaminophen-induced hepatotoxicity in mice: a biochemical and histopathological study. Comparative Clinical Pathology 21(6):1243-1248.

Aziz M, Karboune S (2018). Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: a review. Critical Reviews in Food Science and Nutrition 58(3):486-511.

Ben Amor, Flores B, Latche A, Bouzayen M, Pech JC, Fomojaro F (1999). Inhibition of ethylene biosynthesis by antisense ACC oxidase RNA prevents chilling injury in Charentais cantaloupe melons. Plant, Cell and Environment 22(12):1579-1586.

Brennan T, Frenkel C (1977). Involvement of hydrogen peroxide in the regulation of senescence in pear. Plant Physiology 59(3):411-416.

Cao SF, Cai YT, Yang ZF, Zheng YH (2012). MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents. Food Chemistry 133(4):1466-1470.

Cao SF, Zheng YH, Tang SS, Wang KT (2008). Improved control of anthracnose rot in loquat fruit by a combination treatment of Pichia membranifaciens with CaCl2. International Journal of Food Microbiology 126(1-2):216-220.

Castillo S, Navarro D, Zapata PJ, Guillén F, Valero D, Serrano M, Martínez-Romero D (2010). Antifungal efficacy of Aloe vera in vitro and its use as a preharvest treatment to maintain postharvest table grape quality. Postharvest Biology and Technology 57(3):183-188.

Dhindsa RS, Plumb-Dhindsa PL, Reid DM (1982). Leaf senescence and lipid peroxidation: Effects of some phytohormones and scavengers of free radicals and singlet oxygen. Physiologia Plantarum 56(4):453-457.

Du Z, Bramlage WJ (1994). Superoxide dismutase activities in senescing apple fruit (Malus domestica Borkh.). Journal of Food Science 59(3):581-584.

Dufresne C, Farnworth E (2000). Tea, Kombucha, and health: a review. Food Research International 33(6):409-421.

Fan MC, Li WX, Hu XL, Sun YN, Yu G, Zhang X (2016). Effect of micro-vacuum storage on active oxygen metabolism, internal browning and related enzyme activities in Laiyang pear (Pyrus bretschneideri Reld). LWT-Food Science and Technology 72:467-474.

Feng GP, Yang HS, Li YF (2005). Kinetics of relative electrical conductivity and correlation with gas composition in modified atmosphere packaged bayberries (Myrica rubra Siebold and Zuccarini). LWT-Food Science and Technology 38(3):249-254.

Greenwalt CJ, Ledford RA, Steinkraus KH (1998). Determination and characterization of the antimicrobial activity of the fermented tea kombucha. LWT-Food Science and Technology 31(3):291-296.

Groppa MD, Benavides MP (2008). Polyamines and abiotic stress: recent advances. Amino Acids 34(1):35-45.

Gutter Y, Littauer F (1953). Antagonistic action of Bacillus subtilis against citrus fruit pathogens. Bulletin of the Research Council of Israel 3:192-196.

Holmes RA, Boston RS, Payne GA (2008). Diverse inhibitors of aflatoxin biosynthesis. Applied Microbiology and Biotechnology 78(4):559-572.

Huang CH, Yu B, Teng YW, Su J, Shu Q, Cheng ZQ, Zeng LQ (2009). Effects of fruit bagging on coloring and related physiology, and qualities of red Chinese sand pears during fruit maturation. Scientia Horticulturae 121(2):149-158.

Ippolito A, El Ghaouth A, Wilson CL, Wisniewski M (2000). Control of postharvest decay of apple fruit by Aureobasidium pullulans and induction of defense responses. Postharvest Biology and Technology 19(3):265-272.

Itai A, Tanahashi T (2008). Inhibition of sucrose loss during cold storage in Japanese pear (Pyrus pyrifolia Nakai) by 1-MCP. Postharvest Biology and Technology 48(3):355-363.

Jimenez A, Creissen G, Kular B, Firmin J, Robinson S, Verhoeyen M, Mullineaux P (2002). Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening. Planta 214(5):751-758.

Jung WJ, Jin YL, Kim YC, Kim KY, Park RD, Kim TH (2004). Inoculation of Paenibacillus illinoisensis alleviates root mortality, activates of lignification-related enzymes, and induction of the isozymes in pepper plants infected by Phytophthora capsici. Biological Control 30(3):645-652.

Li FJ, Zhang XH, Song BC, Li JZ, Shang ZL, Guan JF (2013). Combined effects of 1-MCP and MAP on the fruit quality of pear (Pyrus bretschneideri Reld cv. Laiyang) during cold storage. Scientia Horticulturae 164:544-551.

Li G, Wan SW, Zhou J, Yang ZY, Qin P (2010). Leaf chlorophyll fluorescence, hyperspectral reflectance, pigments content, malondialdehyde and proline accumulation responses of castor bean (Ricinus communis L.) seedlings to salt stress levels. Industrial Crops and Products 31(1):13-19.

Li LH, Yi HL (2012). Effect of sulfur dioxide on ROS production, gene expression and antioxidant enzyme activity in Arabidopsis plants. Plant Physiology and Biochemistry 58:46-53.

Liu RL, Lai TF, Xu Y, Tian, SP (2013). Changes in physiology and quality of Laiyang pear in long time storage. Scientia Horticulturae 150:31-36.

Lu HP, Lu LF, Zeng LZ, Fu D, Xiang HL, Yu T, Zheng XD (2014). Effect of chitin on the antagonistic activity of Rhodosporidium paludigenum against Penicillium expansum in apple fruit. Postharvest Biology and Technology 92:9-15.

Mayser P, Fromme S, Leitzmann G, Gründer K (1995). The yeast spectrum of the ‘tea fungus Kombucha’ Das Hefespektrum des ‘Teepilzes Kombucha’. Mycoses 38(7-8):289-295.

Meng XH, Qin GZ, Tian SP (2010). Influences of preharvest spraying Cryptococcus laurentii combined with postharvest chitosan coating on postharvest diseases and quality of table grapes in storage. LWT-Food Science and Technology 43(4):596-601.

Moon SJ, Lee SH, Han JH, Hwang YS, Chun JP (2008). Effects of 1-MCP and storage condition on fruit quality of ‘Whangkeumbae’ pear during storage and simulated marketing. Korean Journal of Horticultural Science & Technology 26(4):387-392.

Oberley LW, Spitz DR (1984). Assay of superoxide dismutase activity in tumor tissue. Methods in Enzymology 105(105):457-464.

Pareek S, Yahia EM, Pareek OP, Kaushik RA (2011). Postharvest physiology and technology of Annona fruits. Food Research International 44(7):1741-1751.

Patterson BD, Mackae EA, Ferguson IB (1984). Estimation of hydrogen peroxide in plant extracts using titanium. Analytical Biochemistry 139:487-492.

Sharma RR, Singh D, Singh R (2009). Biological control of postharvest diseases of fruits and vegetables by microbial antagonists: A review. Biological Control 50(3):205-221.

Sreeramulu G, Hu Y, Knol W (2001). Characterization of antimicrobial activity in Kombucha fermentation. Acta Biotechnologica 21(1):49-56.

Takahama U, Oniki T (2000). Flavonoids and some other phenolics as substrates of peroxidase: physiological significance of the redox reactions. Journal of Plant Research 113(3):301-309.

Wyllie SG, Leach DN, Wang YM (1996). Development of flavor attributes in the fruit of C. melo during ripening and storage. Acs Symposium 637.

Liu XM, Zhu L, Song QL, Chang J, Ye JB , Zhang WW, Xu F (2018). Effects of 5-aminolevulinic acid on the photosynthesis, antioxidant system, and α-bisabolol content of Matricaria recutita. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 46(2):418-425.

Xu FX, Liu SY (2017). Control of postharvest quality in blueberry fruit by combined 1-methylcyclopropene (1-MCP) and UV-C irradiation. Food and Bioprocess Technology 10(9):1-9.

Yan FJ, Xu SX, Chen YS, Zheng XD (2014). Effect of rhamnolipids on Rhodotorula glutinis biocontrol of Alternaria alternata infection in cherry tomato fruit. Postharvest Biology and Technology 97:32-35.

Ye JB, Yang XH, Chen QW, Xu F, Wang GY (2017). Promotive effects of 5-aminolevulinic acid on fruit quality and coloration of Prunus persica (L.) Batsch. Scientia Horticulturae 217:266-275.

Zahavi T, Cohen L, Weiss B, Schena L, Daus A, Kaplunov T, Johanan Z, Ruth B, Droby S (2000). Biological control of Botrytis, Aspergillus and Rhizopus rots on table and wine grapes in Israel. Postharvest Biology and Technology 20(2):115-124.

Zhang JX, Kirkham MB (1994). Drought-stress-induced changes in activities of superoxide dismutase, catalase, and peroxidase in wheat species. Plant and Cell Physiology 35(5):785-791.

Zhao DY, Shen L, Fan B, Yu MM, Zheng Y, Lv SN, Sheng JP (2009). Ethylene and cold participate in the regulation of LeCBF1 gene expression in postharvest tomato fruits. FEBS Letters 583(20):3329-3334.

Published
2019-04-17
How to Cite
TAN, J., ZHOU, X., CHENG, S., CHEN, Z., GOU, Y., YE, J., & XU, F. (2019). Biocontrol of Pear Postharvest Decay by Kombucha. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(3). https://doi.org/10.15835/nbha47311407
Section
Research Articles