Botrytis fruit rot management: What have we achieved so far?

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-05-17 DOI:10.1016/j.fm.2024.104564
Mansi Dwivedi , Pooja Singh , Abhay K. Pandey
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Abstract

Botrytis cinerea is a destructive necrotrophic phytopathogen causing overwhelming diseases in more than 1400 plant species, especially fruit crops, resulting in significant economic losses worldwide. The pathogen causes rotting of fruits at both pre-harvest and postharvest stages. Aside from causing gray mold of the mature fruits, the fungus infects leaves, flowers, and seeds, which makes it a notorious phytopathogen. Worldwide, in the majority of fruit crops, B. cinerea causes gray mold. In order to effectively control this pathogen, extensive research has been conducted due to its wide host range and the huge economic losses it causes. It is advantageous to explore detection and diagnosis techniques of B. cinerea to provide the fundamental basis for mitigation strategies. Botrytis cinerea has been identified and quantified in fruit/plant samples at pre- and post-infection levels using various detection techniques including DNA markers, volatile organic compounds, qPCR, chip-digital PCR, and PCR-based nucleic acid sensors. In addition, cultural, physical, chemical, biological, and botanical methods have all been used to combat Botrytis fruit rot. This review discusses research progress made on estimating economic losses, detection and diagnosis, as well as management strategies, including cultural, physical, chemical, and biological studies on B. cinerea along with knowledge gaps and potential areas for future research.

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果实灰霉病防治:我们目前取得了哪些成果?
灰霉病菌是一种破坏性的坏死性植物病原菌,可对 1400 多种植物(尤其是水果作物)造成严重的病害,给全世界造成了巨大的经济损失。这种病原菌在采收前和采收后阶段都会导致水果腐烂。除了造成成熟果实的灰霉病外,这种真菌还会感染叶片、花朵和种子,因此是一种臭名昭著的植物病原体。在世界范围内,大多数水果作物的灰霉病都是由 B. cinerea 引起的。为了有效控制这种病原体,人们进行了大量研究,因为它的寄主范围很广,而且会造成巨大的经济损失。探索灰葡萄孢菌的检测和诊断技术有利于为制定缓解策略提供基础。利用各种检测技术,包括 DNA 标记、挥发性有机化合物、qPCR、芯片-数字 PCR 和基于 PCR 的核酸传感器,在感染前和感染后的果实/植物样本中对灰霉病进行了鉴定和定量。此外,文化、物理、化学、生物和植物学方法都被用于防治果实灰霉病。本综述讨论了在估算经济损失、检测和诊断以及管理策略方面取得的研究进展,包括针对灰葡萄孢菌的文化、物理、化学和生物研究,以及知识差距和未来研究的潜在领域。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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