Antifungal and mechanism of rose essential oil against Monilinia fructicola caused brown rot of peach fruit

Abstract

Peach fruits exhibit high susceptibility to fungal pathogens, significantly limiting their storage period and resulting in substantial economic losses. Identification of fungal strains affecting peaches fruit decay revealed that Monilinia fructicola is the most aggressive pathogen. Rose essential oil (REO) has demonstrated antimicrobial activity against a wide range of microorganisms; however, its antifungal properties and mechanisms against M. fructicola have not been thoroughly investigated. In this study, both in vivo and in vitro experiments were performed, revealing that REO possesses strong antifungal activity against M. fructicola, effectively inhibiting brown rot in postharvest peaches. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses indicated that REO treatment caused significant damage to the morphology and ultrastructure of M. fructicola. REO compromised cell membrane integrity, leading to increased electrical conductivity and nucleic acid concentrations. REO treatment also resulted in decreased activities of ATPase, malate dehydrogenase (MDH), and succinate dehydrogenase (SDH), adversely affecting the respiratory processes of M. fructicola. Furthermore, REO treatment also inhibited the decrease of firmness and total phenolic content. Therefore, REO presents a promising and environmentally friendly alternative to conventional fungicides for the control of brown rot in peach fruits.