Effect and Mechanism of Patchouli Alcohol for the Management of Postharvest Green Pepper Fruit Rot Caused by Alternaria alternata

• DOI: 10.1021/acs.jafc.4c11578
• Publication Date: 2025-02-25T11:18:40Z
• Authors: Ya-Hui Zhang; Hui-Fang Du; Jie Song; Jun Zhang; Fengli Chen; Hongde An; Fei Cao; Du-Qiang Luo
• Keywords: Spore germination; Patchouli

Green pepper, a commonly cultivated vegetable, often suffers from fruit rot caused by Alternaria alternata, which reduces its quality and shelf life. In this study, the antifungal activity mechanism of patchouli alcohol (PA), was isolated Pogostemon cablin essential oil, against A. alternata during storage green peppers, were investigated. PA effectively inhibited growth in vitro vivo assays, reduced lesion areas, extended life peppers. Scanning transmission electron microscopy revealed that induced significant morphological deformations hyphae, spore germination, disrupted cellular structures. Transcriptomic, proteomic, physiological analyses suggested impaired cell membrane synthesis function, mitochondrial activity, oxidative stress, resulting dysfunction apoptosis. These actions significantly suppressed growth, ultimately prolonging This study provides potential use for pepper preservation.