Revisiting the current and emerging concepts of postharvest fresh fruit and vegetable pathology for next-generation antifungal technologies.

Fungal infections of fresh fruits and vegetables (FFVs) can lead to safety problems, including consumer poisoning by mycotoxins. Various strategies exist to control fungal infections of FFVs, but their effectiveness and sustainability are limited. Recently, new concepts based on the microbiome and pathobiome have emerged and offer a more holistic perspective for advancing postharvest pathogen control techniques.

Biodegradation of patulin in fresh pear juice by an aldo-keto reductase from Meyerozyma guilliermondii.

Bio-enzymes have shown broad application prospects in controlling mycotoxins due to their strong specificity, fast reaction rate and mild reaction conditions. However, the number of enzymes isolated, purified and characterized to degrade patulin (PAT) is limited. We expressed an aldo-keto reductase (MgAKR) from Meyerozyma guilliermondii in Escherichia coli.

Migration study of phthalates from non-food plastic containers used in food preservation.

Phthalate acid esters (PAE) are used as additives in the formulation of plastics, to increase their flexibility and transparency. They can migrate from plastic packaging to food, then cause endocrine disruption in consumers. This migration depends on the conditions of use defined for each plastic.

Unravelling the fruit microbiome: The key for developing effective biological control strategies for postharvest diseases.

Fruit-based diets are recognized for their benefits to human health. The safety of fruit is a global concern for scientists. Fruit microbiome represents the whole microorganisms that are associated with a fruit.

Effect of on patulin degradation and toxicity of degradation products.

is an antagonistic yeast for which our research team has recently reported interesting biocontrol activities against blue mould decay of apples and a strong ability to decrease the patulin concentration . However, the possible mechanisms of patulin degradation by and the toxicity of patulin degradation products remain unclear. In this study, the effect of on patulin degradation and toxicity of degradation products were investigated, the results showed that viable cells of are essential to patulin degradation.

Securing fruit production: Opportunities from the elucidation of the molecular mechanisms of postharvest fungal infections.

Fruit-based diets have been adopted by the public worldwide because of their nutritional value. Many advances have also been made in the elucidation of host-pathogen interaction in the postharvest phase of fruits, in the hope of improving the management of diseases caused by pathogenic molds. In this study, we presented the molecular mechanisms by which pathogenic mold infects fruit in the postharvest phase, and focused on the knowledge gained from recent molecular techniques such as differential analysis of gene expression, targeted insertion, and mutagenesis.

Leuconostoc mesenteroides subsp. mesenteroides LB7 isolated from apple surface inhibits P. expansum in vitro and reduces patulin in fruit juices.

This research aimed to isolate lactic acid bacteria (LAB) from apple surface and to reveal their potential to inhibit the growth of Penicillium expansum. Besides, their ability to detoxify fruit juices contaminated with mycotoxin patulin, produced by this fungi, was also studied. The isolation was performed on a typical MRS medium under ambient conditions.

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods.

Patulin (PAT) is a mycotoxin that can contaminate many foods and especially fruits and fruit-based products. Therefore, accurate and effective testing is necessary to enable producers to comply with regulations and promote food safety. Traditional approaches involving the use of chemical compounds or physical treatments in food have provided practical methods that have been used to date.

Modification of cell wall polysaccharides during retting of cassava roots.

Retting is an important step in traditional cassava processing that involves tissue softening of the roots to transform the cassava into flour and various food products. The tissue softening that occurs during retting was attributed to the degradation of cell wall pectins through the action of pectin-methylesterase and pectate-lyase that possibly originated from a microbial source or the cassava plant itself. Changes in cell wall composition were investigated during retting using chemical analysis, specific glycanase degradation and immuno-labelling of cell wall polysaccharides.