Effects and mechanisms of plant bioactive compounds in preventing fungal spoilage and mycotoxin contamination in postharvest fruits: A review

Yong Chen; Mengyang Xing; Tong Chen; Shiping Tian; Boqiang Li

doi:10.1016/j.foodchem.2023.135787

Effects and mechanisms of plant bioactive compounds in preventing fungal spoilage and mycotoxin contamination in postharvest fruits: A review

Food Chem. 2023 Jul 30:415:135787. doi: 10.1016/j.foodchem.2023.135787. Epub 2023 Feb 24.

Authors

Yong Chen¹, Mengyang Xing², Tong Chen³, Shiping Tian², Boqiang Li⁴

Affiliations

¹ Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100093, China.
² Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China.
³ Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100093, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, Beijing 100093, China.
⁴ Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100093, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, Beijing 100093, China. Electronic address: bqli@ibcas.ac.cn.

PMID: 36854245
DOI: 10.1016/j.foodchem.2023.135787

Abstract

Spoilage and mycotoxin contamination of fruits cause significant economic losses and food safety issues. Synthetic chemical fungicide treatment as primary postharvest management has attracted increasing public concern in recent years, because it may cause negative effects on the environment and human health. Numerous bioactive compounds from plants have demonstrated excellent control effects on fruit spoilage and mycotoxin contamination. Plant bioactive compounds have been considered one of the most promising alternatives, because they are generally regarded as safe and environmentally friendly. Here, we reviewed the most recent advances in plant bioactive compounds in the prevention of fungal spoilage and mycotoxin contamination in fruits. The control effects of these compounds and the mechanisms involved were summarized, and current limitations and future perspectives were discussed.

Keywords: Antifungal activity; Degradation; Essential oils; Food safety; Induced resistance.

Publication types

Review

MeSH terms

Food Preservation
Fruit / chemistry
Fungi
Humans
Mycotoxins* / analysis
Phytochemicals / pharmacology

Substances

Mycotoxins
Phytochemicals