Treatment of kiwifruit with Lactiplantibacillus pentosus CW5 cell-free supernatant maintains postharvest quality and alters the surface microbiome

Abstract

Kiwifruit is a nutritious, flavorful fruit that is popular with consumers. However, kiwifruit is a climacteric fruit that is prone to rapid softening and postharvest diseases during storage. In this regard, the application of lactic acid bacteria has been shown to preserve fruit quality and inhibit disease development. In this study, the effect of the application of Lactiplantibacillus pentosus CW5 cell-free supernatant (L. pentosus CW5 CFS) on the postharvest preservation of kiwifruit quality was comprehensively investigated using visual observations, the assessment of several quality indices and antioxidant capacity, and an investigation of the microbial community present on the kiwifruit surface. Results indicated that, relative to the control group (CK), L. pentosus CW5 CFS attenuated the rate of softening and rot development in stored kiwifruit, delayed the increase in soluble solids content (SSC), decreased the reduction in ascorbic acid observed at the end of storage, and maintained SOD, POD, and APX antioxidant enzyme activity. L. pentosus CW5 CFS also reduced the relative abundance of several postharvest pathogenic fungi present in the surface microbiota of kiwifruit, suggesting that this may be a factor in its preservation effect. Our study demonstrated the potential use of L. pentosus CW5 CFS in the postharvest preservation of kiwifruit and provided information that could be used in the development of safe and effective postharvest preservation technologies.