To investigate the biocontrol mechanism of Wickerhamomyces anomalus against postharvest diseases in peach fruits, this study investigated how W. anomalus influences the microbiome on the peach surface at a molecular level. Our results demonstrated that W. anomalus treatment significantly decreased the natural decay incidence of peach fruit by 38.88% during storage, while preserving fruit quality and nutritional stability. The treatment increased the diversity and richness of the bacterial community but decreased those of the fungal community, with more pronounced restructuring effects on the fungal community. W. anomalus reshaped the microbiome by establishing its dominance and suppressing key pathogenic fungi such as Alternaria, Cladosporium, and Fusarium. Furthermore, the treatment promoted the successional dynamics of beneficial bacterial genera, including Pseudomonas, Methylobacterium-Methylorubrum, Curtobacterium, and Hymenobacter, as well as beneficial fungal genera such as Golubevia and Acremonium. These findings indicate that W. anomalus achieves synergistic control of postharvest decay in peach fruits through direct suppression of pathogenic fungi and systematic modulation of the microbial community structure.

The WSC proteins produced by Penicillium expansum play a crucial role in causing blue mold on pears. To analyze the role of the WSC1 gene in the pathogenic process of this fungal pathogen, we conducted transcriptomic analysis of a WSC1 knockout (ΔWSC1) strain. The knockout of WSC1 significantly altered the gene expression profile in P. expansum, particularly for genes involved in cell wall integrity, signaling, stress response, and toxin production. The differential expression of these genes might make the ΔWSC1 strain more vulnerable to environmental stress, while reducing the toxin production capacity, ultimately leading to a decrease in the pathogenicity. The transcriptomic analysis revealed that the expression of genes related to stress response signals, defense mechanisms and oxidative stress management changed when pear fruits were infected with the ΔWSC1 strain. These changes may trigger a cascade of responses in pear fruits. In addition, compared with those infected with the wild-type strain, pear fruits infected with the ΔWSC1 strain exhibited up-regulated expression of genes related to defense and oxidative stress. This study clarifies how the WSC1 gene influences P. expansum’s ability to infect pear fruits and how pear fruits respond to the infection.

Cladosporium cladosporioides is an emerging pathogenic fungus that causes Cladosporium rot in postharvest table grapes (Vitis vinifera). However, studies investigating the infection process of C. cladosporioides are lacking. Therefore, this study aimed to elucidate the infection process by investigating the influence of microclimatic parameters (temperature, wetness and fungal age) in C. cladosporioides pathogenesis, activities of grape defense-related enzymes and grape quality during the infection. C. cladosporioides effectively infects grapes by developing distinct colonies on the artificial wounds and berry surfaces, completing its life cycle within 48 h. The C. cladosporioides disease incidence optimally occurred at 20 ℃ and 25 ℃. Wetness played an influential role in the infectivity of C. cladosporioides and 7-day-old C. cladosporioides resulted in the most serious disease incidence of table grapes. As a result of infection, the quality of grapes was affected, including berry weight, pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid level. This infection also induced defense-related enzymes, including polyphenoloxidase (PPO), peroxidase (POD), phenylalanine ammonialyase (PAL), and catalase (CAT), at certain times. The findings of this study demonstrated that Cladosporium rot development depended on the microclimatic parameters of grapes, significantly affected the grape quality and induced grape's defense-related enzymes.