Recently, Professor Zhang Hongyin from the School of Food and Biological Engineering of Jiangsu University published an online titled”Securing fruit production:opportunities from the elucidation of the molecular mechanisms of postharvest fungal infections” in Comprehensive Reviews in Food Science and Food Safety (IF=9.912) The review (http://doi.org/10.1111/1541-4337.12729) systematically expounds the latest research progress in the molecular mechanism of pathogens infecting fruits and its prevention and control strategies. The results have been published by the public number of”Food Science” (https ://mp.weixin.qq.com/s/ze9IG8Q8TrRYFBGmcmu84w) and was pushed by NetEase (https://www.163.com/dy/article/G4IUIETB0530N4P3.html), Today’s Toutiao (https://www.toutiao.com/i6937171261021831688/), Sina Weibo and other media reported extensively, which had a great academic impact. Guillaume Legrand Ngolong Ngea, postdoctoral fellow at Jiangsu University, Qian Xin, a master student, and Yang Qiya, associate professor, are the co-authors; Professor Zhang Hongyin from Jiangsu University and Professor Raffaello Castoria from University of Moritz, Italy are the co-corresponding authors of this article.
According to the World Health Organization (WHO) report, fruit consumption is closely related to healthy living. Due to the high water content, fruits are very sensitive to fungal infection. The latest global statistics show that every year, about 25%of fruits and vegetables are lost in the production field and the post-harvest chain, and most of them are caused by fungal diseases. The hazards and risks caused by pathogenic molds make the fruit inedible, and the infection caused has caused a great change in the quality of fresh fruit. Molds with the ability to produce mycotoxins often produce mycotoxins when they infect fruits. The process of fungus infecting fruits usually starts from the spores carried by air, insects, soil particles, harvesting tools, workers’ hands, etc., reaching the surface of the fruit. The spores of fungi scattered in the environment germinate when they feel good growth conditions. The fungus’s perception of signals is the key to the success of the infection process. It integrates the sensing of ethylene, light and pH. Under appropriate environmental stimuli, fungal spores integrate infection signals through complex molecular mechanisms. Intracellular signal transmission is usually carried out through various specific signal pathways.
Through the understanding of the infection mechanism and taking corresponding control measures, it can promote the continuous prevention and even eradication of fruit diseases after harvest. Research on the molecular mechanism of postharvest fruit infection is helpful to identify important antifungal proteins/genes. Various biotechnological methods based on the physiological and molecular mechanisms of fungal infections have now become alternatives to chemical fungicides. Biological control methods have been proved to be closely related to the mechanism of pathogenic fungal infection. The use of biological inhibitors, hydrolytic enzymes, natural compounds and biological control agents to control/prevent fruit infections is a new development direction in biotechnology. Comprehensive control should achieve the expected results, and synergistic effects need to be considered. To ensure the effectiveness and specificity of control methods, more targeted strategies are encouraged to establish effective control strategies to ensure the safety of fruit production.