(E)-2-hexenal can stimulate Botrytis cinerea growth in vitro and on strawberries in vivo during storage

Some plant-derived natural volatile compounds exhibit antifungal properties and may offer an opportunity to control the causes of postharvest spoilage without affecting quality of, or leaving a residue on, fresh produce. The natural wound volatile (E)-2-hexenal has exhibited significant antifungal activity in earlier studies, but effects on spore germination and mycelial growth have not been separated, nor has the inhibitory mode of action been determined, To determine the efficacy of (E)-2-hexenal for control of Botrytis cinerea Pers, ex Fr, spore germination and mycelial growth, and to examine the mode of action, in vitro and in vivo studies were performed. Under in vitro bioassay conditions, spore germination was more sensitive to the compound than was mycelial growth, Vapor from 10.3 mu mol of (E)-2hexenal in a 120-mL petri dish completely inhibited spore germination. However, 85.6 mu mol of Q-2-hexenal was required to completely inhibit mycelial growth. Lower concentrations of the compound (5.4 and 10.3 mu mol) significantly stimulated mycelial growth, especially when the volatile was added 2 days following inoculation. Mycelial growth did not occur as long as the vapor-phase concentration was 0.48 mu mol.L-1 or greater. Light microscopy analysis indicated that a high concentration of volatile compound dehydrated fungal hyphae and disrupted their cell walls and membranes. Exposure of B. cinerea-inoculated and non-inoculated strawberry (Fragaria xananassa Duch,) fruit in 1.1-L low-density polyethylene film-wrapped containers to vapor of (E)-2hexenal at 85.6 or 856 mu mol (10 or 100 mt, respectively) per container for durations of 1, 4, or 7 days during 7 days of storage at 2 OC promoted the incidence of B. cinerea during subsequent shelf storage at 20 to 22 OC. Loss of fruit fresh mass and fruit firmness during storage at 22 OC was increased by (E)-2-hexenal treatment, but fruit total soluble solids, pH, titratable acidity, and color (L, C, and H values) were not affected. Thus, maintenance of a high vapor-phase level of (E)-hexenal, perhaps >0.48 mu mol.L-1, may be necessary to inhibit mycelial growth and avoid enhancing postharvest mold problems, while significantly higher levels may be necessary to completely eliminate the pathogen.