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<p>Red pickled peppers are highly susceptible to soft rot after harvest, leading to significant economic losses. In this study, a bacterial strain associated with typical symptoms of soft rot was isolated from infected red pickled peppers. Through physiological and biochemical tests and 16&#xa0;S rDNA sequence analysis, the strain was identified as <i>Pectobacterium aroidearum</i> (<i>P. aroidearum</i>), and the pathogenicity test of red pickled pepper was conducted to fulfill Koch’s postulates. To control <i>P. aroidearum</i>, in vitro and in vivo antibacterial efficacy of twenty-two antibacterial agents were evaluated. The results showed that ethylenediaminetetraacetic acid disodium salt (EDTA-2Na) and ε-polylysine (ε-PL) at the concentration of 0.25&#xa0;mg/mL had the most significant effect on inhibiting soft rot in red pickled peppers, and the rot rate decreased by 40.5% and 64%, respectively. Furthermore, EDTA-2Na and ε-PL significantly reduced the swarming motility and biofilm formation of <i>P. aroidearum</i>, and increased the leakage of cell membrane of <i>P. aroidearum</i>. This study systematically identified the pathogenic bacteria causing soft rot disease in red pickled peppers, and EDTA-2Na or ε-PL were demonstrated to control soft rot in red pickled pepper effectively, by inhibiting motility and biofilm biomass, and inducing lipid peroxidation of <i>P. aroidearum</i>.</p> Graphical abstract <p></p>

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Control mechanisms of ε-polylysine and EDTA against Pectobacterium aroidearum isolated from rotted pickled red pepper fruits

  • 期刊论文

  • 发表日期：

    2025年7月18日

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  • Yang shengbo,
  • Hu jingjing,
  • Chen Qingmin,
  • Liu Hu,
  • Du Yamin,
  • Zhang Zhanquan,
  • Xin Xiaofei,
  • Fu Maorun

摘要

Red pickled peppers are highly susceptible to soft rot after harvest, leading to significant economic losses. In this study, a bacterial strain associated with typical symptoms of soft rot was isolated from infected red pickled peppers. Through physiological and biochemical tests and 16 S rDNA sequence analysis, the strain was identified as Pectobacterium aroidearum (P. aroidearum), and the pathogenicity test of red pickled pepper was conducted to fulfill Koch’s postulates. To control P. aroidearum, in vitro and in vivo antibacterial efficacy of twenty-two antibacterial agents were evaluated. The results showed that ethylenediaminetetraacetic acid disodium salt (EDTA-2Na) and ε-polylysine (ε-PL) at the concentration of 0.25 mg/mL had the most significant effect on inhibiting soft rot in red pickled peppers, and the rot rate decreased by 40.5% and 64%, respectively. Furthermore, EDTA-2Na and ε-PL significantly reduced the swarming motility and biofilm formation of P. aroidearum, and increased the leakage of cell membrane of P. aroidearum. This study systematically identified the pathogenic bacteria causing soft rot disease in red pickled peppers, and EDTA-2Na or ε-PL were demonstrated to control soft rot in red pickled pepper effectively, by inhibiting motility and biofilm biomass, and inducing lipid peroxidation of P. aroidearum.

Graphical abstract