Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (Mangifera indica L.)
Abstract
:1. Introduction
2. Results
2.1. Antifungal Activity
2.2. pH Value and Peptide Concentration
2.3. Number of LAB in the Fermentation Mixtures
2.4. Disease Incidence
2.5. Disease Severity Index
2.6. Total Conidial Concentration
2.7. Quality Parameters for Mango
2.7.1. Fruit Weight Loss
2.7.2. Firmness
2.7.3. Total Soluble Solids
2.7.4. Peel Colour
3. Discussion
4. Materials and Methods
4.1. Microorganisms and Culture Conditions
4.2. Substrates Preparation and Lacto-Fermentation Process
4.3. Counting of LAB in the Fermentation Mixtures
4.4. Antifungal Assays
4.4.1. Antifungal Assay in Liquid System
4.4.2. Antifungal Assay in a Solid System
4.5. In-Situ Evaluation
4.6. Disease Incidence
4.7. Disease Severity Index
- DSI = disease severity index
- Σ (a+ b+ c...) = summation score of diseased fruit
- N = total number of fruit in sample
- Z = the score of the highest diseased sample
4.8. Specific Conidial Concentration
4.9. Total Peptide Concentration
4.10. pH Value
4.11. Quality Parameters of Mango
4.11.1. Fruit Firmness
4.11.2. Total Soluble Solids
4.11.3. Weight Loss
4.11.4. Peel Colour
4.12. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Factors | Growth Inhibition (%) | ||||
---|---|---|---|---|---|
Colletotrichum | Botryodiplodia | Aspergillus | Aspergillus | Aspergillus | |
Gloeosporioides | Theobromae | Niger | Flavus | Variecolor | |
Liquid System | |||||
LAB strains (L) | |||||
Control | 4.30 d | 4.71 c | 1.48 c | 4.07 c | 4.74 d |
L. plantarum ATCC8014 | 49.55 b | 46.26 a | 2.26 b,c | 47.02 a,b | 34.54 b |
L. fermentum ATCC9338 | 62.84 a | 50.46 a | 11.79 a | 44.17 b | 40.57 a |
L. casei ATCC33 | 38.91 c | 43.70 a | 2.96 b,c | 50.95 a,b | 38.34 a,b |
L. plantarum CF3 | 38.99 c | 33.23 b | 8.28 a,b | 44.02 b | 42.01 a |
L. plantarum Tempe37 | 31.64 c | 28.67 b | 11.81 a | 53.80 a | 17.00 c |
LSD at α 0.05 | 9.35 | 8.95 | 8.63 | 8.9 | 4.87 |
Substrates (S) | |||||
WR | 28.06 b | 32.08 b | 3.29 b | 37.85 b | 18.79 d |
OP | 24.66 b | 20.19 c | 5.44 a,b | 32.46 b | 25.11 c |
PP | 51.61 a | 49.44 a | 10.93 a | 45.80 a | 34.51 a,b |
PKC | 56.34 a | 50.55 a | 12.53 a | 50.94 a | 31.45 b |
RB | 27.86 b | 20.27 c | 12.15 a | 36.33 b | 37.79 a |
LSD at α 0.05 | 8.16 | 7.8 | 7.53 | 7.77 | 4.25 |
Interaction | |||||
L × S | ** | ** | ** | ** | ** |
Solid System | |||||
LAB strains (L) | |||||
Control | 6.15 f | 7.14 e | 2.11 d | 5.93 f | 6.08 d |
L. plantarum ATCC8014 | 61.49 a | 63.32 a | 9.89 b | 40.31 c | 11.53 c |
L. fermentum ATCC9338 | 58.79 b | 47.68 b | 20.49 a | 31.15 d | 36.62 a |
L. casei ATCC33 | 46.76 c | 40.24 c | 7.09 b | 55.53 b | 28.82 b |
L. plantarum CF3 | 50.87 b | 34.90 d | 19.18 a | 34.08 d | 43.31 a |
L. plantarum Tempe37 | 35.05 d | 49.25 b | 19.47 a | 63.32 a | 7.07 c |
LSD at α 0.05 | 3.38 | 3.57 | 3.17 | 3.39 | 4.89 |
Substrates (S) | |||||
WR | 35.06 c | 53.34 b | 13.26 b | 56.19 b | 13.05 c |
OP | 32.17 c | 40.02 c | 34.58 a | 29.98 d | 33.08 a |
PP | 68.21 a | 52.09 b | 7.73 d | 62.90 a | 24.53 b |
PKC | 66.61 a | 63.17 a | 11.70 b,c | 49.89 c | 16.92 c |
RB | 50.39 b | 26.77 d | 8.87 c,d | 25.42 e | 39.78 a |
LSD at α 0.05 | 3.38 | 3.59 | 3.17 | 3.39 | 6.89 |
Interaction | |||||
L × S | ** | ** | ** | ** | ** |
Factors | pH | Peptide Concentration (µg mL−1) |
---|---|---|
LAB strains (L) | ||
L. plantarum ATCC8014 | 3.62 e | 113.32 b |
L. fermentum ATCC9338 | 3.63 e | 117.64 a |
L. casei ATCC33 | 3.73 d | 97.21 c |
L. plantarum CF3 | 3.85 c | 93.08 d |
L. plantarum Tempe37 | 4.02 b | 81.19 e |
Sterile substrates | 4.88 a | 12.75 f |
LSD at α 0.05 | 0.07 | 2.48 |
Substrates (S) | ||
WR | 3.85 b | 72.93 c |
OP | 4.26 a | 66.49 d |
PP | 3.63 d | 91.43 b |
PKC | 3.77 c | 107.02 a |
RB | 4.25 a | 91.45 b |
LSD at α 0.05 | 0.06 | 2.16 |
Interaction | ||
L × S | ** | ** |
Factors | LAB Counts (log 10 CFU mL−1) |
---|---|
LAB strains (L) | |
L. plantarum ATCC8014 | 5.90 a |
L. fermentum ATCC9338 | 5.90 a |
L. casei ATCC33 | 5.89 a |
L. plantarum CF3 | 5.91 a |
L. plantarum Tempe37 | 5.90 a |
LSD at α 0.05 | 0.021 |
Substrates (S) | |
MRS broth -control | 6.03 a |
PKC | 5.98 b |
PP | 5.96 b |
OP | 5.71 e |
WR | 5.92 c |
RB | 5.81 d |
LSD at α 0.05 | 0.023 |
Fermentation times (T) | |
0 h | 4.54 d |
24 h | 5.83 c |
48 h | 6.05 b |
72 h | 7.19 a |
LSD at α 0.05 | 0.018 |
Interaction | |
L × S | ns |
L × T | ns |
S × T | ** |
L × S × T | ns |
Treatments | Total Conidial Concentration (log10 CFU mL−1) | Disease Severity Index (%) |
---|---|---|
PKCL1 | 5.41 ± 0.06 c | 13.3 ± 7.6 c |
PKCL2 | 5.32 ± 0.03 d | 20.0 ± 17.3 b,c |
PPL1 | 5.59 ± 0.02 b | 31.7 ± 25.6 a,b,c |
PPL2 | 5.54 ± 0.02 b | 33.3 ± 10.4 a,b,c |
C− | 6.74 ± 0.01 a | 80.0 ± 19.1 a |
C+ | 5.54 ± 0.02 b | 70.0 ± 26.4 a,b |
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Ranjith, F.H.; Muhialdin, B.J.; Yusof, N.L.; Mohammed, N.K.; Miskandar, M.H.; Hussin, A.S.M. Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (Mangifera indica L.). Plants 2021, 10, 285. https://doi.org/10.3390/plants10020285
Ranjith FH, Muhialdin BJ, Yusof NL, Mohammed NK, Miskandar MH, Hussin ASM. Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (Mangifera indica L.). Plants. 2021; 10(2):285. https://doi.org/10.3390/plants10020285
Chicago/Turabian StyleRanjith, Fernando H., Belal J. Muhialdin, Noor L. Yusof, Nameer K. Mohammed, Muhammad H. Miskandar, and Anis Shobirin Meor Hussin. 2021. "Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (Mangifera indica L.)" Plants 10, no. 2: 285. https://doi.org/10.3390/plants10020285