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<p>Anthracnose caused by <i>Colletotrichum gloeosporioides</i> is a major postharvest disease of banana, resulting in 30–40% storage losses. This study evaluated pectin–starch coatings enriched with bacterial volatile organic compounds (VOCs) for disease management and quality preservation. Metabolites from <i>Bacillus amyloliquefaciens</i> (RA 37), <i>B. subtilis</i> (S 4), and <i>B. altitudinis</i> (B 34) inhibited fungal growth by 72–85%, while VOCs from <i>B. amyloliquefaciens</i> (RA 37), <i>B. subtilis</i> (S 4), <i>Chryseobacterium culicis</i> (C 23, D 3), <i>C. endophyticum</i> (A 6), and <i>Pseudomonas putida</i> (BP 25) achieved 80–95% inhibition. GC–MS analysis of <i>C. culicis</i> (C 23) VOCs identified key compounds, including dimethyl sulfide, 3-ethyl-1-hexanol, and methyl pyrazines, of which 3-ethyl-1-hexanol and dimethyl pyrazine suppressed spore germination and mycelial growth by over 90%. Incorporation of these VOCs (0.5–1% v/v) into pectin–starch coatings significantly reduced weight loss (4.2–4.4% vs. 9.8% in controls), maintained firmness (6.6–6.8 vs. 3.1 N), enhanced soluble solids, phenolic content, and antioxidant activity, reduced anthracnose incidence by 78–83%, and extended shelf life by four days. VOC-treated fruits showed delayed ester accumulation and increased levels of terpenoids, fatty acids, and phenolic compounds, indicating enhanced secondary metabolism and defence responses. These findings demonstrate that VOC-functionalized pectin–starch coatings provide a sustainable approach for controlling postharvest anthracnose while preserving banana quality and extending storage life.</p>

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Volatilome-functionalized biopolymer coating for postharvest anthracnose management and shelf life extension in banana

  • 期刊论文

  • 发表日期：

    2026年7月13日

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  • Misha Poddar,
  • Alexander Balamurugan,
  • Brijesh Kumar Yadav,
  • Krishnan Sakthivel,
  • Eldho Varghese,
  • Aditi Kundu,
  • Robin Gogoi,
  • Charanjit Kaur,
  • Aundy Kumar

摘要

Anthracnose caused by Colletotrichum gloeosporioides is a major postharvest disease of banana, resulting in 30–40% storage losses. This study evaluated pectin–starch coatings enriched with bacterial volatile organic compounds (VOCs) for disease management and quality preservation. Metabolites from Bacillus amyloliquefaciens (RA 37), B. subtilis (S 4), and B. altitudinis (B 34) inhibited fungal growth by 72–85%, while VOCs from B. amyloliquefaciens (RA 37), B. subtilis (S 4), Chryseobacterium culicis (C 23, D 3), C. endophyticum (A 6), and Pseudomonas putida (BP 25) achieved 80–95% inhibition. GC–MS analysis of C. culicis (C 23) VOCs identified key compounds, including dimethyl sulfide, 3-ethyl-1-hexanol, and methyl pyrazines, of which 3-ethyl-1-hexanol and dimethyl pyrazine suppressed spore germination and mycelial growth by over 90%. Incorporation of these VOCs (0.5–1% v/v) into pectin–starch coatings significantly reduced weight loss (4.2–4.4% vs. 9.8% in controls), maintained firmness (6.6–6.8 vs. 3.1 N), enhanced soluble solids, phenolic content, and antioxidant activity, reduced anthracnose incidence by 78–83%, and extended shelf life by four days. VOC-treated fruits showed delayed ester accumulation and increased levels of terpenoids, fatty acids, and phenolic compounds, indicating enhanced secondary metabolism and defence responses. These findings demonstrate that VOC-functionalized pectin–starch coatings provide a sustainable approach for controlling postharvest anthracnose while preserving banana quality and extending storage life.