Baseline sensitivity of Mucor piriformis to natamycin and efficacy of natamycin alone and in combination with salt and heat treatments against Mucor rot of stored mandarin fruit

Authors: Saito, Seiya; Wang, Fei; Xiao, Chang-Lin

Submitted to: Plant Disease
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/26/2023
Publication Date: N/A
Citation: N/A

Interpretive Summary: Mucor rot caused by the fungus Mucor piriformis is an emerging postharvest disease of mandarin fruit in California. Natamycin is a newly registered biofungicide for postharvest use on citrus and some other fruits. In this study, baseline sensitivity of M. piriformis isolates to natamycin was determined and efficacy of natamycin alone and in combination with other measures was evaluated for control of Mucor rot on mandarin fruit. Natamycin alone reduced Mucor rot incidence on stored mandarin fruit by 73.7% compared to the nontreated control, with 3% potassium sorbate and 3% sodium carbonate had no to little control. In combination with a hot water treatment at 50°C, natamycin and 3% potassium sorbate reduced Mucor rot incidence by 65.0% and 31.2%, respectively; while natamycin in combination with 3%potassium sorbate reduced disease incidence by 92.5% compared to the nontreated control after a 2-week storage at 5°C. However, an increase of Mucor rot incidence was observed when the cold storage of fruit was extended to 3- or 4- weeks. Our results suggest that natamycin can be an effective tool to control Mucor rot on mandarin fruit and that minimizing the period of extended storage could help maintain the control efficacy of natamycin.

Technical Abstract: Mucor rot caused by Mucor piriformis is an emerging postharvest disease of mandarin fruit in California. Natamycin is a newly registered biofungicide for postharvest use on citrus and some other fruits. In this study, baseline sensitivity to natamycin in 50 isolates of M. piriformis was determined in vitro. The mean EC50 (effective concentration that inhibits 50% of germination) and MIC (minimum inhibitory concentration that inhibits 100% of growth) values were 0.590 µg/mL and less than 1.0 µg/mL, respectively. Natamycin alone or in combination with 3% potassium sorbate (PS) or 3% sodium carbonate (SC) with or without a hot water treatment (20°C and 50°C) was evaluated for control of Mucor rot on inoculated fruit. Natamycin alone reduced Mucor rot incidence on stored mandarin fruit by 73.7% compared to the nontreated control, while 3%PS and 3%SC had no to little control. In combination with a hot water treatment at 50°C, natamycin and 3%PS reduced Mucor rot incidence by 65.0% and 31.2%, respectively; while natamycin in combination with 3%PS reduced disease incidence by 92.5% compared to the nontreated control after a 2-week storage at 5°C. This combined treatment remained effective even when the application of the treatment was delayed for 6 and 12 h after inoculation. However, an increase of Mucor rot incidence was observed when the cold storage of fruit was extended to 3- or 4- weeks. Our results suggest that natamycin can be an effective tool to control Mucor rot on mandarin fruit and that minimizing the period of extended storage could help maintain the control efficacy of natamycin.