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<p>Strawberry (<i>Fragaria</i> × <i>ananassa</i> Duch.) is an important horticultural crop worldwide, but its high perishability makes it highly susceptible to infection by several decay-causing fungi, particularly <i>Botrytis cinerae</i>, <i>Rhizopus stolonifer</i>, and <i>Colletotrichum</i> spp. To our knowledge, the present study reports the first occurrence of <i>Talaromyces oumae-annae</i> and <i>Rhizopus arrhizus</i> var. <i>arrhizus</i> as decay-causing fungi on strawberries based upon confirmation of both morphological characteristics and sequence data from the <i>ß-tubulin</i> (<i>BenA</i>), RNA polymerase II second largest subunit (<i>RPB2</i>), large subunit of ribosomal RNA (<i>LSU-rRNA</i>), and internal transcribed spacer of ribosomal RNA (<i>ITS-rRNA</i>) gene regions. The role of 0%, 2.5%, 5%, 10% V/V concentrations of combined garlic-peppermint essential oils encapsulated with electro-sprayed zein microcapsules in protracting the durability of the strawberries and attenuating disease severity were assessed. The efficacy of different concentrations to attenuate disease severity compared with 25, 50, and 100 mg L<sup>-1</sup> concentrations of Signum fungicide. The main compounds of essential oils (EOs) were determined with GC-MS analysis. The synthesized microcapsules loaded with combined essential oils characterized by scanning electron microscopy, transmission electron microscopy, fourier transform infrared spectroscopy, thermo-gravimetric analysis, and X-ray diffraction. As per results, the concentration of 10% (V/V) declined disease severity of <i>T. oumae-annae</i> and <i>R. arrhizus var. arrhizus</i> to 22.7 and 23.7% respectively, much more than three concentrations of Signum fungicide, and further enhanced the durability of strawberries. Therefore, the later concentration prepared in this study potentially expected to be used as antifungal packaging to protect strawberries against decay fungi up to 10 days after harvest.</p>

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Molecular identification of Rhizopus arrhizus var. arrhizus and Talaromyces oumae-annae as decay fungi on strawberries, decay control and fruit durability enhancement through combined garlic-peppermint microencapsulated essential oils

  • 期刊论文

  • 发表日期：

    2026年5月20日

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  • Samira Namazi,
  • Mahdi Pirnia,
  • Mohammad Amin Miri,
  • Mojtaba Keykhasaber,
  • Shirahmad Sarani,
  • Fakhtak Taliei

摘要

Strawberry (Fragaria × ananassa Duch.) is an important horticultural crop worldwide, but its high perishability makes it highly susceptible to infection by several decay-causing fungi, particularly Botrytis cinerae, Rhizopus stolonifer, and Colletotrichum spp. To our knowledge, the present study reports the first occurrence of Talaromyces oumae-annae and Rhizopus arrhizus var. arrhizus as decay-causing fungi on strawberries based upon confirmation of both morphological characteristics and sequence data from the ß-tubulin (BenA), RNA polymerase II second largest subunit (RPB2), large subunit of ribosomal RNA (LSU-rRNA), and internal transcribed spacer of ribosomal RNA (ITS-rRNA) gene regions. The role of 0%, 2.5%, 5%, 10% V/V concentrations of combined garlic-peppermint essential oils encapsulated with electro-sprayed zein microcapsules in protracting the durability of the strawberries and attenuating disease severity were assessed. The efficacy of different concentrations to attenuate disease severity compared with 25, 50, and 100 mg L-1 concentrations of Signum fungicide. The main compounds of essential oils (EOs) were determined with GC-MS analysis. The synthesized microcapsules loaded with combined essential oils characterized by scanning electron microscopy, transmission electron microscopy, fourier transform infrared spectroscopy, thermo-gravimetric analysis, and X-ray diffraction. As per results, the concentration of 10% (V/V) declined disease severity of T. oumae-annae and R. arrhizus var. arrhizus to 22.7 and 23.7% respectively, much more than three concentrations of Signum fungicide, and further enhanced the durability of strawberries. Therefore, the later concentration prepared in this study potentially expected to be used as antifungal packaging to protect strawberries against decay fungi up to 10 days after harvest.