Microbial Control Of Botrytis Cinerea By Lactobacillus Plantarum On Kiwi Fruit

Chapter 1: Introduction of Control of Botrytis cinerea in Kiwi Fruit using Lactobacillus Plantarum

This chapter includes the aim and objectives of the study along with the background of the research based on the control of Botrytis cinerea in Kiwi fruit and the prevention through the application of Lactobacillus plantarum. Other than that, the research questions are also included based on the suggested objectives of the research. The rationale of the research has also been discussed for assessing the importance of the study. In addition, the structure of the research is also demonstrated for a clear point of view. The significance of the research has also been discussed in the research for analysing the importance of this topic.

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Background of research

Kiwi fruit (Actinidiadeliciosa) is a well-known and widely loved fruit and is known as a nutrient-dense fruit, which can also be accepted as the Chinese Gooseberry fruit. This fruit is known for the storage of a good amount of sources of vitamin C, fibre and antioxidants. For this reason, Kiwi fruits are cultivated in tropical regions. However, the fruits are prone to catch the fungus and can rot in no time (Riquelmeet al. 2021). For that reason, the cultivators or the farmers face a huge loss for the disintegration of the fruits in high demand. One of the most important fungal infections that can be infested in soft and citrus fruits is Botrytis cinerea.

Botrytis cinerea is known as a necrotrophic fungus that can affect different plants, and the wine grapes, strawberries and kiwi fruits are the main targets of this fungus (Liu et al. 2018). The fruits that grow in prolonged cool and wet conditions are much more prone to the effect of the deadly fungus (Riquelmeet al. 2021). Almost 200 species of trees are affected by this pathogen and the surface of the affected fruits is covered with grey and fluffy mycelium. This kind of infestation in fruits and important cash crops can cause a huge financial loss. In the whole world, this issue causes annual $10 billion to $100 billion losses (Boddy, 2021).

The pathogen, Botrytis Cinereaor the grey mould has been considered a serious problem for fruits, specifically citrus in taste. The infestation of this fungus in the fruit can disintegrate and decline ten storage time and duration of the kiwi fruits. In addition, the pathogen can complete the full life cycle in the tree (Michailides and Elmer, 2020). Affected areas seem darker than the restorative part of the fruit, and sporulation and white to grey mycelium can be seen in the infected fruit. The mycelium in the fruits gets interconnected with each other and forms a nest-like appearance.

During the process of kiwi cultivation and storage, the effect of the infestation of B. cinerea can be restricted by using the Lactobacillus plantarum. Lactobacillus plantarum is a strain of probiotic bacteria which can be used widely in citrus fruit cultivation. The use of bacteria in the harvesting and storing of Kiwi fruit is proven to be the most important and “generally recognized as safe” (GRAS) (De Simone et al. 2021). On the other hand, the use of the lactobacillus bacteria can be a “Qualified presumption of safety” (QPS) in the medical society and the farming of this exotic and seasonal fruit.

Aim and objectives

Aim:

The aim of the research is to conduct how microbial control of Botrytis cinerea is possible through the application of Lactobacillus plantarum in kiwifruit.

Objectives:

1) To understand the potential of Lactobacillus plantarum that works on kiwi fruit

2) To identify the strains those are responsible for the eco-friendly preservation of fresh-cut kiwi

3) To identify the favourable growth conditions of Botrytis cinerea, that can create preservation challenges.

Research question

• What is the potential of Lactobacillus plantarum that works on kiwi fruit
• What are the strains that are responsible for the eco-friendly preservation of fresh-cut kiwi?
• What are the favourable growth conditions of Botrytis cinerea, which may create preservation challenges?

Rationale

Botrytis cinerea, which is the anamorph of Botryotiniafuckeliana, drives grey mould on countless plants, which also includes kiwifruit. Sometimes the fuzzy and cloudy and whitish or greyish structure can be seen in the brown skin of the kiwi fruit. The rotting can invade the inner pulp and the cultivation of other fruit can be disrupted by this airborne necrotrophic fungus. Botrytis cinerea is regarded as one of the most deadly and lethal phytopathogenic fungi in the world (Pei et al. 2019). On that note, the fungus has been sent to cause leaf decay, fruit rot and flower rot during the season of growing.

The pathogen shows a vast range of genetic diversity and can have phenotypic variability and for that reason, the control of these pathogens from spreading is highly tough. The population of B. cinerea can be divided into three different subtypes and they are conidial type, mycelial and sclerotial type (Pei et al. 2019). When the kiwi fruit is harvested and stored for several months the tendency of infection in this fruit can be greater. Suggested requirements include storage heat of 0°C, comparative humidity more elevated than 90% and atmosphere adaptation with 1 to 2% O2 and 3 to 5% CO2.

With the infestation of the B. cinerea fruit waste, economic losses can be seen. 30% yield loss can happen in the fruit field for the fast transfer of the pathogen and the fast infection spreading even in cold storage (Hyun et al. 2022). The stem end rot is also seen in the case of the infection of the kiwi fruit. On the other hand, after being affected by B. cinerea cytotoxicity can appear in the kiwi fruits which can further affect the health of human beings after consumption. Different prevention prowess can be included for restricting the infestation and they are ozone applications, biocontrol and lactic acid bacteria applications (De Simone et al. 2021). Based on that the Lactiplantibacillusplantarum is one of the greatest and most accepted bacteria that is allowed in the storage of fresh-cut kiwi fruit.

Research Significance

The research regarding the prevention of the infestation of the Botrytis cinerea is very much important for the harvesting and storing of the kiwi fruit as the possible ways of restricting these diseases can be assessed. In addition, the most farmer-friendly ways of protecting the kiwi fruits can be analysed through the research. Moreover, the economic or financial losses can be somewhat reduced with this study (Minas et al. 2020). On the other hand, food waste can be reduced by knowing the ways to withstand the overpowering effect of Botrytis cinerea. In that case, the people can also safely consume the fruits without being affected by the toxin that is released by the mycelium.

Summary

From the above discussion in this chapter, it can be known that the attack of the Botrytis Cinerea can disintegrate the quality of the kiwi fruits and a huge loss of kiwi cultivation can happen. On the other hand, the problems that are faced by the farmers can be known from this chapter. The types of rot that are caused in the kiwi fruit have also been visualised in this chapter. The structure and the modification and change that can happen after the infestation of the Botrytis cinerea pathogen are also glimpsed. In that case, the next chapter will cover the microbial control of the pathogen and the challenges of the preservation of kiwi fruits.

Chapter 2: Literature Review

A "literature review" combines the general literature concerning the current research subject. This combination connects the findings of multiple additional References to demonstrate the general knowledge of the issue, thus applying a basis for the research inquiry and primary analysis. In this part of the review of the literature, the microbiological control of "Botrytis cinerea" will be discussed and the microbial control will be done by "Lactobacillus Plantarum" on Kiwi fruit. "Botrytis cinerea"isliable for the mould of grey colour, depicts the first natural reason for the spoilage of fruit and vegetable post-reaping. "Lactic acid bacteria" ("LAB") are food-categorised bacteria which can incorporate multiple metabolites concerning antimicrobial action and are, thus, presented as beneficial and eco-friendly help for the biological control of moulds on vegetables and fruits.

Microbial Control of Botrytiscinerea

Moisture and temperature requirements concerning the maturation and survival of the hypothetical "BCA" were better significant than its means of control. The successful incorporation of "BCAs" into an illness surveillance system needs an awareness of its environmental conditions. Humidity, Temperature and different ecological requirements have been considered critical elements differentiating "BCA" effectiveness. As stated by Povedaet al., (2020), regulating this fungus is challenging as it holds a general keeper capacity, diverse invasion methods, and both sexual asexual and stages permitting it to endure. Nevertheless, the benefit of traditional fungicides is not an acceptable control system for the growth of immune strains and hazards to mortal fitness and the atmosphere. On the contrary Abbey et al., (2019), have claimed that the management of "B. cinerea" conditions is of prominent consideration. Relying on the agro-strategy, the control process may differ significantly.

Among the microorganisms in this class, the genus Bacillus is the considerable researched genera, especially concerning its presentation of antibiotic importance, following peptide antibiotics and bacteriocins, whose marks are near corresponding bacteria, the major preferred-distinguished antibiotics created by “B. subtilis”. All the species of this genera are regarded as biologically secure, and those are extensively employed in agribusiness as they maintain multiple favourable effects, such as the formation of spores, which permits them to endure under adverse circumstances, as for instance, warmth and deficiency situations., therefore tending to fungal development and asexual reproduction. All-around, physical processes are frequently regarded as residue-free and eco-friendly arising technologies, widely acknowledged by customers. Sanitation of the surface is the primary system enforced to maintain microbial defile of fruits and also it is achievable by utilising various techniques. However, Povedaet al., (2020), explained that antibiosis is even utilised by different bacteria for preventing “B. cinerea", such as the freeing of antifungal combinations by "Serratiaplymuthica", "Streptomyces philanthi", and "Pseudomonas sp.".

Potential ofLactobacillusPlantarumfor Conducting Microbial Control in Kiwi Fruit

The arrangement of communities of microbes can instantly influence fruit rate, health situation as well as storability. The plant microbiome recreates an essential part of plant productivity and health. Nutritious kiwifruits were seen to include a tremendous variety and quantity of "bacterial taxa" ranging from, "Sphingomonas", "Methylobacterium", and "Nocardioides" than unhealthy fruit. As stated by Hashemi and Jafarpour, 2020, "Lactobacillus plantarum" is a component of lactic acid and keeps described "67" even as a "probiotic bacterium" that is extensively utilised in the industry of food.

On the contrary,Frediansyahet al., (2021) have explained that alterations of total phenol compounds in the substrate can occur via different factors. For instance, changes in the ph of the substrate at the time of the fermentation period could affect the form of the phenol compound. Moreover, Caiet al., (2022) have described therefore, the substances are positively alluring regarding their service in industriousness presentation and warehouse, as these situations do not threaten viability. Thus, the Bacillus genera are deemed one of the numerous useful bacterial genera as opposed to phytopathogens. The metabolic response in the process of fermentation of fermented extract of the fruit is not just linked to the natural materials and fermentation needs, but even to the exchange of microorganisms. Hashemi and Jafarpour, 2020 have added that in the method of fermentation, microbes alter the form of mixtures in natural materials regarding the molecular level via their metabolic capability, and make multiple "complex intermediary" or "cross metabolites".

Some of the intrinsic nutrients inside the refreshed kiwifruits are maintained, and the different amount is under metabolisation to assemble a sequence of fresh bioactive importance. Fermentation along with the “probiotic bacteria” could improve the useful effects of non-dairy derivatives, like fluids and juices. Moreover, Frediansyahet al., (2021) mentioned that the viable count of "L. Plantarum" was adversely connected with the pH of the substrate, at the time of the viable computation enriching the pH declining over the period of fermentation. Therefore, CAI et al.(2022) have stated that volatile combinations in kiwifruit and kiwifruit which are fermented extracts were evaluated by "microextraction" of solid-phase associated with the "mass spectrometry" and "gas chromatography". Kiwifruit is affluent in organic acids; the major "organic acids" of refreshed kiwifruit are "malic acid" and "citric acid". The kiwifruit which is fermented, its excerpt delivered an enhanced antioxidant action, the ranges of polysaccharides in "GABA" and "L1-L5" in all instances were raised, and the types and concentrations related to organic acids and combustible mixtures in all specimens were increased.

Strains of Lactobacillus Plantarum Responsible For Eco-Friendly Preservation of Fresh-Cut Kiwi

"Botrytis cinerea", liable regarding grey mould, means the first natural grounds of vegetable and fruit decay sensations in post-yield. Kiwifruit is a juncture fruit extremely inclined to this infestation of mould at the time of storage. De Simone et al., (2021) found that "UFG 121" and "PAN01" supernatants which are cell-free were examined as possible bio-control representatives in a primary in vivo assessment utilising freshly sliced kiwifruits just like a food standard. Inside the refreshed-cut part, "epiphytic bacteria" and food-category laboratory strains were offered for the biological management of pathogenic bacteria of food borne such as, Escherichia coli and Listeria monocytogenes, Salmonella sp. moulds are specifically regulated with physicochemical procedures or the accumulation of polyphenols those are bioactive. On the other hand, Stegli?skaet al., 2022, have argued that the populace and the danger of "phytopathogens", growers employ a combination of pesticides following, “fluopicolide", "metalaxyl" or "mancozeb". These types of chemically synthesised implications show a powerful antimicrobial impact but present a probable environmental danger. Acids recreate the multiple important functions in biocontrol capabilities. a considerable antibacterial movement against pathogens such as "P. carotovorum" and "S. scabiei" was followed for both the strains of "L. mesenteroides" and "L. lactis". Moreover, De Simone et al., (2021) also described that with respect to exploring the prospect of strains of "L. plantarum" as a defensive remedy to hinder the deterioration during the repository of fruit items has been found. "CFS48" of "L. plantarum" "UFG 121" and "PAN01" strains have been strained for an initial in vivo assessment by employing freshly sliced kiwifruit as a food standard has been found. "CFS" was involved via dipping, a procedure normally used to share, "antibrowning", "antimicrobial", or surface preservative combinations to refreshed-cut derivatives.

Whereas, Stegli?skaet al.,(2022), have stated that, the strain of "L. plantarum" notably improved, presumably due to a different decline of the connected pH. Nevertheless, in the existence of "galactosyl-polyols" and "sorbitol", the quantity of "D-lactate" boosted up to a rate of concentration more elevated than "30%". Appealingly, contemporary works register a peak of the antifungal action in connection with various polyols which was connected to substantial transformation concerning the acid metabolite shape of the culture of bacterial supernatant. However, De Simone et al.,(2021)The microorganism genus Bacillus contains species that are reviewed and utilised as biocontrol mechanisms against “phytopathogenic fungi” in agribusiness concerning their various metabolism of secondary forms and knowledge to create a broad assortment of structurally diverse aggressive importance, a means of movement understood as antibiosis.

Growth Favorable Conditions of Botrytis Cinere

Botrytis is preferred by calm temperatures ranging from "50°F" to "60°F" and elevated comparative humidity and can sporulate on deceased or breaking tissues of plants. It can even be unbearable at increased temperatures. Marks on petals seem as water-saturated at first. In addition, are protected by innumerable spores and mycelia. Rhoumaet al., (2022), have stated that "Botrytis Cinerea" is categorised as an "anamorphic fungus" concerning a "necrotrophic lifestyle" that generates heavy casualties on a broad spectrum of "dicotyledonous" species of plants. Reticence in the development of hyphae near "90%" has been declared, jointly with the complete hindrance of the process of "germination" of each spore, both via the distribution of metabolites. Reanget al.,(2020), have demonstrated that the wells lived investigated for the growth of fungal colonies behind incubation of "72 hours" at "28^°C".

No development of colonies of fungus inside the well implies hampering of fungal development colonies and also the optimistic impact of managing "thymol". If conditions of the environment sustain the "B. cinerea" growth, all plant components may be coated with grey and also downy development of the fungus, along with a grey rug of the bacterium spores was observed. Moreover, Petraschet al., (2019), have described that the fungus is understood to vigorously encourage plant exposure by utilising a combination of virulence elements. In premature stages, "Botrytis Cinerea" employs "sRNAs" and individual proteins to restrain early host cell death also immune responses, which encourage the fungus to determine inside the host and stock biomass primary to the "necrotrophic stage". Rhoumaet al., (2022) have demonstrated in their research paper that, "Botrytis Cinerea" is an annihilating airborne microorganism causing heavy harm to a broad spectrum of crops globally. The microorganism produces pre-farming and post-farming conditions influencing consequential economic failures. Biological management techniques have been produced for the control of "grey mould" as an option for chemical management. Biological mechanisms utilised in formulations in spite of "Botrytis Cinerea" form "acibenzolar" and "filamentous fungi".However, Reanget al., (2020) have argued that about hosts, some control can be accomplished, if agronomic options and ecological requirements are the major factors that can be changed artificially. In this area, therapies with opposition inducers can start plant protection and control the start of diseases. This process might be a unique method to work on the illness triangle regarding the host bacteria side.

Challenges in Kiwi Fruit Preservation against Botrytis Cinerea

Vegetables and Fruits are disintegrated due to biological, chemical and physical characteristics. Several techniques of protection have been designed to facilitate this deteriorating consequence. One of these protection techniques is to preserve vegetables or fruits by radiating theM. According to Biondi et al., (2021) the considerable standard and dependable techniques operated in food conservation contain heat therapy, drying, irradiation and freezing. In matters where these techniques can't be used or are insufficient, the expansion of antimicrobial mechanisms to nutrition is a concern.

"Antimicrobial agents" are exploited to eradicate microorganisms, which are avoided in nutrition but concerning any cause, and control the microorganisms from reproducing. On the other hand, Zhuoet al., (2022), have explained that "AOS" therapy decreased postharvest deterioration driven by "Botrytis Cinerea" and preserved fruit rate at the time of storage in kiwifruit. Within spoilage microbes, filamentous fungi are reasonably-available to involve a broad scope of fruit items, directing to influential financial failures and food annihilation. Again, they are regarded as allergic substances, and also they could create “mycotoxins”, constituting a vital consideration for the protection of the customers. “Botrytis cinerea”, the grey mould’s aetiologic representative, is a standard adulteration of a broad spectrum of fruits, with elevated bearing in representations of economic effect.but there stood no connection concerning grey mould in the Cold warehouses. Also, low grades of latent conditions have been witnessed in kiwifruit of New Zealand through different investigators though do not occur to generate the outstanding grey mould signs that start at the stalk rear of the fruit at the time of freezing storage and also transit. Therefore, Biondi et al., (2021), explained that healthy bacteria and fungi are effective agents of biocontrol against "Botrytis Cinerea" via straightforward means, like dependency, antibiosis, and challenging, but even indirectly via the triggering of fundamental plant opposition. The relations between plants and microbes can guide the effect of defensive reactions in foreign plant agents that are positively influential against, blossom, and fruit microorganisms, such as "Botrytis Cinerea".

Possible control measures for the preservation

Kiwifruit is one of the most unique climacteric fruits specifically prone to mould infestation during repository. “Lactic acid bacteria” (LAB) or the “Lactobacillus plantarum” are “food-grade bacteria” that can synthesise different metabolites with antimicrobial action and, therefore, proposed as favourable and eco-friendly aids for the bio-control of moulds on different seasonal fruits and vegetables (De Simone et al. 2021). Only 2% of examined LAB strains are belonging to Lactiplantibacillusplantarum species, which wielded a strong resistance against the pathogen B. cinerea. The “cell-free supernatants” were partly distinguished and the outcome unquestionably indicated that elevated levels of lactic acid are responsible for the antagonistic action.

The mycotoxin is produced from the mycelium of the fungi and for that the kiwi fruits can be toxic for further consumption. Moreover, that toxin can also negatively affect the consumer. For that reason, after cutting the kiwi fruits from the trees the application of the specific strain of bacteria is given by the framers of the microbial controllers for better storage (Haghbinet al. 2022). In certain, “Botrytis cinerea” is the preliminary fungus which is filamentous and is liable for the deterioration of kiwifruits, generating a colour of dark green, watery and smooth surface on unwell tissues.(Riquelme-Toledo et al. 2020). The naturally grown yeast and moulds are therefore seen in the freshly harvested fruits that can jeopardise the further storage procedure and the selling in the market.

Literature gap

In this literature, the other optional preventive measures are not included that can also be similarly beneficial for the cultivation and storage of kiwi fruits. On the other hand, the problems that can arise from using Lactobacillus plantarum have not been assessed in this literature review part. The problems that are faced by the harvesters and the farmers for the microbial attack on the cash crops and the exotic fruits cannot be known. Moreover, the problems that can be faced by the kiwi farmers for not separating the infected kiwi during the storing of kiwi in the cold storages are not discussed.

Theoretical framework

The germ theory of disease:

According to this theory, the disease in the body is caused by the invasion of the microorganisms of organisms that are too small to see with the bare eye. The microorganisms can be seen through the microscope (Scott et al. 2020). The disease can be caused by the virus, bacteria and fungi and they can disintegrate the system functioning of the host. The theory was derived and analysed by Louis Pasteur, Koch and others and the concept of bacteria and pathogenic infestation were clear. The transmission of pathogens can be accessed through this Germ Theory.

Based on this theory, the infestation of the Botrytiscinerea pathogen can cause grey mould among the fruits, mainly the citrus ones (Michailides and Elmer, 2020). The infestation of the pathogen which is a fungus can cause the root of the kiwi flower and fruits and also the other parts of the tree. The pathogen is airborne which can easily affect the fruits that can be stored after being cut freshly and kept in cold storage (Chen et al. 2019). The toxin release can also happen through the infection of the Kiwi fruit and this can further affect the fresh fruits.

Conceptual framework

MICROBIAL CONTROL OF BOTRYTIS CINEREA BY LACTOBACILLUS PLANTARUM ON KIWI FRUIT

Microbial Control ofBotrytiscinerea

Growth Favorable Conditions ofBotrytiscinerea

Potential ofLactobacillusPlantarumfor Conducting Microbial Control In Kiwi Fruit

Challenges in Kiwi Fruit Preservation againstBotrytiscinerea

Strains OfLactobacillus PlantarumResponsible For Eco-Friendly Preservation Of Fresh-Cut Kiwi

Germ theory of disease

Growth Favorable Conditions Of Botrytis cinerea

Summary

From the above discussion in the chapter the microbial control of the pathogen, Botrytis cinerea is known. In addition, the effectiveness of the strains of Lactobacillus plantarum can be seen. On the other hand, the importance of the eco-friendly preservation of fresh-cut kiwi can be seen through the application and use of Lactobacillus plantarum. Moreover, the growth favourable conditions for Botrytis cinerea are also discussed. Furthermore, challenges that can be seen in kiwi fruit preservation against Botrytis cinerea are assessed. The possible control measures for preservation are also analysed which can be important for the harvesting and cultivation of the kiwi fruits. The Germ theory of disease is also included in this chapter in order to assess pathogen transmission procedure.

Chapter 3: Methodology

The study of the research must be done based on the methods that are helpful for the completion of the study. The topic of the study is based on the effects of the Lactobacillus Plantarumon the cut kiwi fruits to stop the growth of Botrytis cinerea. The methods for the study of the research are based on the research philosophy, the approach taken for the research study, and the research design. The collection of the data and information is done by collecting articles and journals from online sources such as online libraries for the completion of the study. The analysis of the collected data and information needs to be done to construct the result and conclusion, which is done by the secondary qualitative analysis method. The collected information and data from the articles and journals and articles are needed to be stored and saved during the conduction of the study and need to be removed after the completion of the study. This approach is taken to safeguard the rights of the authors of the articles and journals and thus helps maintain ethics. At last, the methodology summary needs to be recorded, which is done during the conduction of the study.

Research Philosophy

The conduction of the research needs to be done based on the methods and approaches detected by the research philosophy. For this study, the philosophy of the research which needs to be undertaken is the interpretivism research philosophy. According to Alharahsheh and Pius (2020), interpretivism research philosophy is helpful for the researcher to perform a specific study and role while observing the social setting. The study of the research is done by applying this approach which is helpful for the completion of the study through the collection of the relevant data and information.

Justification

The study of the research needs to be done by the interpretivism research philosophy, which helps collect data and information. For this study, the researcher needs to collect information on the prerecorded information stating the effects of the Lactobacillus plantarumon the cut kiwi fruits to stop the growth of Botrytis cinerea (Pham, 2018). The research can collect information and data when the specific role of the study is identified, which is part of the social setting. This philosophical approach makes it helpful for the researcher to conclude and complete the study.

Research Approach

While doing the research, the researcher needs to consider the various aspects related to the topic of the research, and this can be done by following a particular approach. For the conduction of the research, the approach chosen is the inductive approach, which is helpful for collecting information and data. Woiceshyn and Daellenbach (2018) state that the inductive approach helps draw wp conclusions from the collected information and data specific to the general viewpoint. During the conduction of the research, the collected data and information is analysed for the making of the conclusion, which is helpful for understanding the study's topic. The collected data and information are analysed from a general viewpoint, which helps understand the topic of the study.

Justification

The inductive approach helps draw up a conclusion from the collected data and information from a general viewpoint. The topic of the study is the effects of Lactobacillus plantarumon cut kiwi fruits to avoid the negative effects of pathogenic microorganisms (Varpioet al., 2020). Initially, the data and information are collected from journals and articles by being specific to the point of the study. However, during the study and analysis of the information and data, the general viewpoint approach is undertaken, which is helpful for the completion of the study.

Research Design

The study of the research needs to be done by considering the philosophy and approach, which is helpful for collecting information and data and analysing them for drawing conclusions. However, the gathered data and information needs to be framed upon the research design, which helps analyse the gathered data and information. For this research study, the design constructed is based upon the descriptive method of the research design. As opined by Atmowardoyo (2018), the descriptive research design is utilised to gather information and analyse them to describe the phenomenon and situation related to the research study. This type of research design is helpful for the conduction of the study as the collected articles and journals are studied and analysed to describe the phenomenon and the procedure related to the study's topic.

Justification

The topic of the study deals with the action of Lactobacillus plantarumon the Botrytis cinerea, which is present in the cut kiwi fruits, and this research is designed upon the descriptive method. The phenomenon of the action of the bacteria upon the cut kiwi fruit is studied and analysed to conclude (Millner et al., 2020). The descriptive design is helpful for the completion of the study and helps in the qualitative analysis of the gathered data and information.

Data Collection

The research topic can be studied elaborately by collecting the information and data and analysing them to draw conclusions. The data collection is based on the secondary method, which mentions collecting the data and information from pre-recorded sources. According to Tao et al. (2019), the secondary data collection method is done by collecting pre-written and published journals and articles and studying them for the analytical procedure of the research. However, the data collection is based on something other than the primary method as the prevalence of uncertainty in gathering and recording the results and subsequently delaying the analysis procedure.

Justification

The secondary method has been employed to collect the data for studying the collected data and information. For this research, a total of 10 articles were collected and studied for the gathering of information and data. As Rohet al. (2019) stated, the collected data and information from the prerecorded sources are useful for completing the study in a given time frame. The secondary data collection method is employed to collect and gather the information and data to complete the research study in a stipulated time period. However, as the research is based upon the effects of the Lactobacillus plantarumto minimise the effects of Botrytis cinerea, the primary method, if employed, needs time for gathering the results, and the results may not be viable for the sake of the research purpose.

Data Analysis

The collected data and information needs to be analysed for the making of the results and drawing up of the conclusions. For this research study, the data is analysed using the qualitative analysis of the collected journals and articles. As stated by Fleurenet al. (2020), qualitative analysis is required to analyse the information and data of the prerecorded sources in a qualitative manner to draw a conclusion. The qualitative analytical approach is taken to analyse the journals and articles collected on the effects of the bacterium to minimise the detrimental effects of the Botrytis cinereagrowing on the cut kiwi fruits. The analysis of the articles and journals is done with a qualitative approach to conclude the topic of the study.

Justification

The qualitative analytical approach helps analyse the collected journals and articles based on the topic of the study. The analysis of the collected journals and articles is helpful for the construction of the result and also helps in the drawing of the conclusion. The study and analysis of the collected journals and articles help construct the themes, which are analysed for the drawing of the results, and this analytical method is also known as the thematic analysis (Braun & Clarke, 2019). The themes are constructed by studying and analysing the articles based on the topic of the study, and these themes are analysed for the drawing up of the conclusion.

Ethical consideration

The research is conducted by collecting the data and information by the secondary method, and the analysis of the collected information and data is done by the qualitative method. The journals and articles are collected from online libraries such as Google Scholar, Elsevier, Cochrane and PubMed. Ethical considerations must be maintained during the collection of the journals and articles to safeguard the authors' rights. According to Wachter and Mittelstadt, (2019), the rights of the author are protected by the legislation of the Data Protection Act 2018, which specifies the storage of information and data in online sources to reduce piracy. Online sources such as online libraries are made to store the data and information and prevent incidents of data leaking and data phishing, thus safeguarding the authors' rights. For this research study, the articles and journals are collected and stored to gather the information and the rights of the authors are ensured by providing the references. The collected articles and journals are encrypted to avoid stealing and leaking, and these articles and journals are deleted after the submission of the research dissertation to safeguard the rights of the authors.

Summary

The methodology chapter of the research deals with the methods of collecting the information and data and analysing them to construct results and draw a conclusion. The research philosophy is based on interpretivism, and the inductive approach has been employed to gather the data and information. The research has been designed based on the descriptive method, and the information is collected by the secondary method. For this research, a total of 10 articles are collected and analysed by the qualitative method by which the result of the research needs to be constructed. The themes are made by studying the journals and articles by considering the ethics, and themes are analysed to conclude.

Chapter 4: Result and Analysis

The chapter is content with the findings of the research that has been conducted on the controlling of microbial activities on Kiwi Fruit. The findings are based on the results that have been obtained by the application of “Lactobacillus Plantarum” to control the microbial attack of “Botrytis Cinerea” on Kiwi. The advanced preventional measures that can be taken against the disease are discussed in the research findings on the selection of “10 articles”. The articles and their aims and findings are provided to highlight the results of the research. The articles so chosen have discussed the benefits of using “Lactobacillus bacteria” to control the effects of the diseases of Kiwi fruit. The findings are briefly analysed as well as discussed in this chapter. The discussion reveals the results of the research conducted thereby giving a brief knowledge about the findings. The chapter is summarised to provide a concise concept of the findings of the research conducted.

Research findings

Predicted overall variable counts of probiotics filled into edible coatings

The above figure depicts the assumed average variable counting of assessed probiotics, which have been incorporated into the edible coating of different fruits and vegetables. The figure indicates that the overall survival capacity of the respective probiotics within a distinct foodstuff directly depends upon the rate of processing aspects, preservation and storage approaches. Therefore, it has been hypothesised that beneficial microorganisms (probiotics) may be lost during over-processing procedures or ineffective handling of food items at the time of preservation and storage. The respective outcome and represented figure acquire appropriate importance in the present research work to avoid the development of the respective “Botrytis cinerea” in the Kiwi fruit.

The above two figures indicate the overall growth curve of the selected two bacteria based on time and the respective radial growth of control of the respective “B. cinerea” microorganism. Figure 4.2 indicates that the overall growth inhibition of the two chosen bacterial strains particularly depends upon various CFSs by about 20 per cent. However, figure 4.3 determines that the growth inhibition of the respective “B. cinerea”microorganism will be densely dependent on the overall period of incubation, the set temperature and other additional experimental elements. Therefore, the respective outcome in the form of figures will help in the present research work to control the rapid growth of the selected microorganism in Kiwi Fruit and other fruits and vegetables as well.

The above two figures depict the average percentage of development of different diseases concerning different sample treatment approaches and the occurrence of natural infection rate in the respective sample treatment. The figures indicate the exact conditions where different microorganisms may develop and contribute to the development of different diseases. Henceforth, the representative figures will be beneficial to identify the exactly favourable condition of the selected bacteria, which in turn, will help in the successful control of that microorganism in Kiwi fruit.

The above two figures depict the overall count of various moulds and yeats and the average count of viable cells with respect to storage time. The respective figures indicate the overall stability of different L. plantarum bacteria strains depend upon the all-around quality of storage approaches and locations of Kiwi fruits and storage temperature as well. Therefore, the presented figures will be assumed to be beneficial in the identification of the appropriate and suitable environmental aspects for the respective bacteria to control the development of the “B. cinerea” microbe.

Figure 4.8 depicts the comparison of the development of “B. cinerea” bacteria in Kiwi fruits in refrigeration conditions and the restricted atmospheric situation. The figure indicates that the growth of the bacteria is greater in the controlled atmosphere as compared to normal refrigeration conditions. Figure 4.9 indicates the overall presence of different amino acids in the control sample. Therefore, the respective figures will help in the identification of the exact condition where the development of the bacteria is the greatest to acquire appropriate preventive measures. Additionally, figure 4.9 helps in understanding the direct effect of amino acids in respective bacterial growth in Kiwi fruits.

Analysis of the result

The above articles have revealed that the health and safety of the consumers are important thereby taking controlling measures for the prevention of spoilage of food items like vegetables and fruits. The selected article has revealed that the “GRAS (Generally Recognized As Safe)” has made use of microorganisms like “LAB (Lactic acid bacteria)” that contain natural metabolites which can be successfully used in the preservation of perishable food items such as vegetables and fruits (Badeaet al. 2022). The probiotics of LAB can increase the shelf life of fruits as well as vegetables without the use of any food additives. It has been observed that fresh vegetables and fruits can be provided bioprotection with the usage of advanced technology of filming or coating. The selected article has revealed that the application of bioprotection technology “probiotic-loaded edible films/coatings” on sliced kiwi can help prevention of harmful microbial growth (de Oliveira et al. 2021). This edible coating includes the use of materials like “lipids and hydrocolloids (proteins and polysaccharides)”.

The controlling of the growth of “Botrytis cinerea” biologically with the use of “lactic acid bacteria” can be achieved by the potential antimicrobial activities of “Lactiplantibacillusplantarum”. The selected article has highlighted the use of an eco-friendly method of controlling the growth of mould on Kiwifruit with the antifungal effect of probiotics which has a strong antagonistic effect on “B. cinerea” (De Simone et al. 2021). It has also been observed that diseases attack Kiwifruit postharvest at the time of storing and preservation which makes it unhealthy for consumption. The selected article has depicted that the controlling and prevention of diseases after harvesting can be done ecologically with the use of the enzymatic activities of the yeast “Candida oleophila” as a commercial conditioner (Gao et al. 2021). Thus the method has increased the shelf life and prevented microbial growth on Kiwifruit postharvest thereby increasing the safety of human health.

The microbial or fungal growth in Kiwi can be found in various stages that are both at the time of agriculture and after harvesting. Also in the market, the storage of fruit at the time of commercialisation may result in the spoilage of the fruit. The selected article has shown that forming edible coatings based on “Konjacglucomannan” with increased viability of applying “L. plantarum” on freshly cut Kiwi can reduce the growth of mould (Hashemi and Jafarpour, 2021). It has been found that it is important to prevent the growth of Botrytis cinerea with the help of advanced ecological methods. The use of a species of reactive electrophile is also one of the measures to defend against the formation of mould on Kiwifruit. The selected article has revealed that the electrophile used for reducing the severity of the pathogen “Botrytis cinerea” on Kiwi is “(E)-2-Hexenal” (Hyun et al. 2022). This method includes the fumigation of the electrophile postharvest to increase the resistance against B. cinerea.

The controlling of the adverse effects of fungal growth can be done strategically by inducing the activation of resistance activities of systemic plants. The selected article has revealed that resistance activity can help to develop a defensive response in the organs of the plants with the response to the interaction between microorganisms and plants (Povedaet al. 2020). The defensive response is the most significant procedure to reduce the occurrences of diseases in crops and therefore acts as a good eco-friendly method against the effects of B. cinerea. The effect of B. cinerea is highly unhealthy for the consumption of humans and causes quick rotting with fungal growth. The fungal growth has resulted in the spoilage of Kiwi kept in storage and also in freshly sliced fruits. The selected article has revealed that antifungal mechanisms can help in controlling the growth of fungi on Kiwi (Roca-Cousoet al. 2021). The mechanism of “Induced systemic resistance” and “hydrolytic enzymes” production can reduce the adverse growth of the phytopathogenic fungus “Botrytis cinerea”.

The research has highlighted the use of sustainable methods to reduce the adverse effects of B. cinerea and also prevent the usage of harmful chemicals for detoxification. It has been found that the use of sustainable prevention methods has both limitations and advantages. The selected article has depicted that the application of probiotic organisms such as “Lactic acid bacteria (LAB)” can improve the health of plants as well as be beneficial to human health (Raman et al. 2022). Therefore the metabolites of LAB have an “antagonistic effect ” on Botrytis cinerea thereby inhibiting the growth of fungus on Kiwi and enhancing detoxification.

Discussion

Consumers today face the issues of unhealthy food consumption due to the increased occurrences of the growth of fungus and harmful bacteria on vegetables and fruits. The growth of the fungus on the surface of Kiwi is a result of the filamentous growth of the phytopathogenic fungi named “Botrytis cinerea” (Roca-Cousoet al. 2021). The growth of the fungi forms “graymold” on the surface of Kiwi at low temperatures after the harvesting of the fruit. It is thus important to take preventive measures for fungal growth postharvest of Kiwi with the use of environment-friendly methods (Povedaet al. 2020). The method includes the use of probiotic enzymes to activate the antimicrobial growth of Kiwi fruit. The enzymatic actions of “lactic acid bacteria” has resulted in the inhibition of the growth and actions of the fungi B.cinerea on Kiwi (Hyun et al. 2022). Also, preventing any spoilage of the fruit in the storage at the time of commercialisation in the market.

The research findings of the selected articles have appropriately indicated the effective and suitable solutions to overcome the development of “B. cinerea” bacteria in Kiwi fruits with the help of L. planterum bacteria. A research work conducted by Hyun et al. (2022), indicated that there is the post-reaping Fumigation approach of “(E)-2-Hexenal” on Kiwi fruit facilitates sustainability and retention of “Botrytis cinerea” bacteria. Another research work completed by Li et al. (2021), determined the antifungal activity of certain biochemical mechanisms may result in the rotting of Kiwi fruits and induces the development of “B. cinerea” bacteria in them. Additionally, research work conducted by Poveda et al. (2020) indicated effective microbial control strategies and techniques, which in turn, will help in the appropriate control of “Botrytis cinerea” bacteria in Kiwi fruits.

The microbial growth of “Botrytis cinerea” can also be controlled by the usage of advanced biological technology named “Probiotic-Loaded Edible Coatings”. The coating is done by using the technology of “Konjacglucomannan” which forms edible coating thereby providing bioprotection to the fruit Kiwi (Li et al. 2021). The slices of Kiwi are coated with materials like “lipids” and “hydrocolloids such as proteins and polysaccharides” which are combined with probiotics to form edible films. It has been observed that the probiotic filming of the fruit has a positive in the inhibition process of microbial effects (Hashemi and Jafarpour, 2021). The antimicrobial process thus implemented is beneficial to inhibit pathogenic growth thereby preventing the spoilage of microorganisms. The coating of the surface of Kiwi fruit with probiotic films will result in the maintenance of quality, function, safety and nutrition of the ripened fruit for long periods of storage (De Simone et al. 2021). Therefore the technology of coating the ripened fruits is found to be beneficial for nutritional preservation with the help of “probiotic films”.

The taste and nutrition of Kiwi are highly valued by consumers and are a content of minerals, vitamin C and flavonoids. It is consumed as a balanced diet which is act as a food item for the consumers. Kiwi is highly prone to spoilage, rotting and fungal growth after harvesting during the process of prolonged storage as well as transportation (Badeaet al. 2022). The transportation of perishable items like vegetables and fruits is highly vulnerable to spoilage which is caused by the fungus “Botrytis cinerea”. The fungal growth is controlled with the usage of LAB strains especially the species “Lactiplantibacillusplantarum” which shows a strong antifungal effect on B. cinerea (De Simone et al. 2021). The phytopathogenic fungus is responsible for the deterioration of food significantly which concerns the potentiality of mycotoxins being produced. The mycotoxins so produced exaggerate the filamentous structures of mould on the surface of the fruit. Therefore mycotoxins highly affect the nutrition of Kiwi by altering the pH content, inducing toxicity and acid (Hashemi and Jafarpour, 2021). The hyphae network is formed due to the multi-filamentous structure of the fungal pathogen “Botrytis cinerea”.

The growth of the fungus is also controlled by fumigation of Kiwi fruit with the use of “(E)-2-Hexenal” to boost resistance against “Botrytis cinerea”. The growth of B. cinerea can be prevented by the use of an electrophile which is reactive to the toxins of the pathogenic fungus (Roca-Cousoet al. 2021). “(E)-2-Hexenal” is a species of reactive electrophile that is released by plants as well as pathogenic infections. This helps to induce a defensive response to the growth of the fungal structures. It is known to be an alternative which is natural and beneficial in context to the fumigants prepared artificially. This natural fumigant is used to prevent pathogenic infection postharvest (Povedaet al. 2020). The fumigant is responsible for the production of an “integrated transcriptome-metabolome ” to induce the defence mechanism of plants. The biosynthesis of flavinoid and the increased amount of “jasmonic acid” has resulted in the enhancement of the resistance ability of Kiwi against “Botrytis cinerea” (Hyun et al. 2022). Therefore the “(E)-2-Hexenal” has enhanced the ability of Kiwi plants to resist the toxic attacks of “Botrytis cinerea”.

Summary

The above information has revealed that the health and safety of humans are important and this can be done through the consumption of healthy and fresh vegetables and fruits. The preservation of fruits especially Kiwi is done by using eco-friendly methods and advanced technological methods. The growth of the phytopathogenic fungus “Botrytis cinerea” can be inhibited by the inducing antimicrobial activities of the probiotics of “LAB (Lactic acid bacteria)”. The antifungal mechanism of “Lactiplantibacillusplantarum” has been found to be beneficial for the resisting of the harmful or adverse actions of the fungus “Botrytis cinerea” on Kiwi. The advanced technology used for the preservation of freshly cut Kiwi is “Probiotic-Loaded Edible Films and Coatings”. The coating is done with the usage of the probiotics of “Lactiplantibacillusplantarum” which is based on the coating process of “Konjacglucomannan”. Therefore it can be concluded that the inhibition of the growth of fungus through ecological methods can preserve the nutritional value of Kiwi, reduce rotting or spoilage and increase the shelf life of Kiwi.

Chapter 5: Discussion

Researchfindings highlight that with the actions of the systemic resistance of the plants to the detrimental effects of Botrytis cinerea. The necrotrophic fungus is the major cause of leaf rot, fruit rot and the decay of the leaves (Hashemi and Jafarpour, 2021). However, plants such as that of the Kiwi are able to sustain the effects of fungus by systemic resistance. The article has also emphasised the role of the lactic acid bacteria that are able to resist the effects of the necrotrophic fungus (De Simone et al. 2021). Article 9 has been able to consider the effects of the lactic acid bacteria to sustain the agricultural sector. As per the author, the LAB will be able to sustain the growth of the plants to the attacks of the other pathogenic microorganisms such as necrotrophic fungi, protozoans and other pathogenic bacteria (Badeaet al. 2022). Article 10, has been able to assess the antifungal factors which are able to sustain the growth of fruits and vegetables by the secretion of the secondary metabolites. The antifungal factors are secreted by the bacteria to reduce the effects of the fungi. The fungi are able to grow at levels of acidic pH which is viable for their growth (de Oliveira et al. 2021). The major antifungal factors are the secondary metabolites such as the pheromones which reduce the growth of the fungus.

Kiwi is a fruit highly vulnerable to spoilage and rotting thus resulting in fungal decay postharvest that causes economic losses at the time of transport and storage. The growth of “Botrytis cinerea” causes a devastating effect on the nutritional value of the fruit (Gao et al. 2021). The rotting of fruit can be prevented by the use of methods of inhibiting enzymes of “Lactiplantibacillusplantarum” and preserving the nutrition of Kiwi. The “Generally recognized as safe (GRAS)” has recognised microorganisms of the group of Lactobacillus which reduces the toxicity of the fungi or gray mould in Kiwi (de Oliveira et al. 2021). The gray mould in Kiwi results in high toxication of the nutritional content of Kiwi which is unhealthy for human consumption. The filamentous growth of “Botrytis cinerea” shows rhizophorous structures on the surface of Kiwi thereby making it unhealthy for consumption (Raman et al. 2022). Therefore it is important to prevent the growth of fungi on the surface of Kiwi and strategically stored and preserved them using L. plantarum.

Different previously conducted research works have particularly indicated several effective microbial control approaches to prevent the rapid development of “Botrytis cinerea” bacteria in kiwi fruits. As opined by Raman et al. (2022), there are several benefits and drawbacks to the application of L. planterum bacteria in the prevention of the growth of “Botrytis cinerea” bacteria in kiwi fruits. Additionally, another research work conducted by Roca-Couso et al. (2021), has supported the respective findings as it also indicated different potential advantages and disadvantages of L. planterum bacteria utilisation in growth control of the “Botrytis cinerea” bacteria in kiwi fruits. Apart from that, as observed by Roca-Couso et al. (2021), there are several potential biochemical mechanisms (such as “fungal biocontrol mechanism” and “antagonistic mechanism”)in the effective control of different types of yeasts and the “Botrytis cinerea” bacteria in different fruits and vegetables. Therefore, the respective research papers have indicated effective strategies and determined the benefits and limitations of the application of L. planterum bacteria in the control of microbial growth in kiwi fruits.

Chapter 6: Conclusion

Conclusion

Botrytis cinerea is one of the major pathogenic fungi that causes a grey mould on the plants, and in this case, the kiwi fruit is also affected. The fungus is necrotrophic, which means that the affected plants and fruits cannot survive the pathogenic fungus attack. As stated by Daranaset al. (2019), the effects of Botrytis cinerea on plants are fruit rot, leaf decay and flower rot. The fungus can infect the kiwi fruit when it is stored in conditions that increase the necrotrophic fungus's viability. The necrotrophic fungus can grow on the kiwi as the fruit is composed of organic acids such as malic acid and citric acid, which support the growth of the fungus. The effects of the fungus can be minimised by the action of the lactic acid bacteria, and in this case, the services of the Lactobacillus plantarumare needed to be employed.

Recommendations

Lactobacillus Plantarumis a lactic acid bacteria that can minimise the necrotrophic fungus's effects and decrease the incidences of fruit rot in Kiwi fruit. From the in-vivo assessments, the strains CFS48, UFG 121 and PAN01 can minimise the effects of the fungus and often inhibit the growth of the fungus on the kiwi fruit. According to Dopazoet al. (2022), the secondary metabolites of the lactic acid-producing bacteria polyols and other fermented products, such as the D-lactate, have changed the pH of the fruit which becomes detrimental to the survival of the fungus on the fruit. The bacteria can undermine the growth of the necrotrophic conditions if the lactic acid bacteria change the viable conditions of the fungus.

Linking With Objectives

The research is done on L. plantarum to reduce the detrimental effects of Botrytis cinerea on the kiwi fruit. The research is based on collecting information and data from the recorded journals and articles stored online. The objectives of the research have been the understanding of the potential of the Lactobacillus plantarum upon the kiwi fruit and the identification of the strains that are responsible for the preservation of the kiwi fruit. The other major objective constructed is identifying the favourable growth conditions of Botrytis cinerea, which pose challenges to preserving the fruit. The result is based on the analysis of the 10 selected articles, which can link with the study's objectives. According to Badeaet al. (2022), lactic acid bacteria have been employed to preserve the kiwi fruit against attacks from pathogens and help preserve the fruit. The article's analysis has supported that lactic acid bacteria have been able to preserve fruits and vegetables.

Similarly suggested by De Simone et al. (2021), the other strains of the Lactobacillus plantarum can control the growth of the necrotrophic fungus Botrytis cinerea. The other major strains of the bacteria can diminish the effects of the bacteria by the formation of secondary metabolites. The collected articles have been able to meet the objectives of the research and have also helped in the drawing up of the conclusion.

Research Limitation

The research is done using the second method and analysed using qualitative and thematic. The articles and journals are collected for the completion of the research study by drawing up the conclusions. As stated by Ibrahim et al. (2020), the cytotoxic effects of the lactic acid bacteria can inhibit the growth of the necrotrophic fungus growing on the kiwi fruit and also support the growth of the fruit. However, the research has also been plagued with certain limitations. For example, the articles chosen for the information and data gathering are from within the last five years, and articles prior to it were not considered. The journals and articles are collected from online libraries such as Google Scholar, Elsevier, Cochrane and PubMed. Ethical considerations must be maintained during the collection of the journals and articles to safeguard the authors' rights. The other major limitation is the incorporation of the primary data, as it requires an in-vivo assessment of the effects of the bacteria upon the necrotrophic fungus. This primary data was not considered as the method collection is time-consuming and thus leads to prolonging the research study.

Future Scope ofthe Research

The future scope of the research is based on finding the major strains of the lactic acid bacteria responsible for inhibiting the growth of Botrytis cinerea. The study of the research must be done based on the methods that are helpful for the completion of the study. The topic of the study is based on the effects of the Lactobacillus plantarumon the cut kiwi fruits to stop the growth of Botrytis cinerea. The methods for the study of the research are based on the research philosophy, the approach taken for the research study, and the research design. The collection of the data and information is done by collecting articles and journals from online sources such as online libraries for the completion of the study. Another scope for the research is gathering information on the bacteriocins present in the bacterium that can kill the pathogenic fungus and thus save the kiwi fruit from necrosis. The researchers are required to assess the functioning of the bacteriocin with that of the secondary metabolites to inhibit the growth of Botrytis cinerea. The methods for the study of the research are based on the research philosophy, the approach taken for the research study, and the research design. The collection of the data and information is done by collecting articles and journals from online sources such as online libraries for the completion of the study. The analysis of the collected data and information needs to be done to construct the result and conclusion, which is done by the secondary qualitative analysis method. The collected information and data from the articles and journals and articles are needed to be stored and saved during the conduction of the study and need to be removed after the completion of the study.

Reference

Journals

Selected

de Oliveira, K.Á.R., Fernandes, K.F.D. and de Souza, E.L., 2021. Current advances on the development and application of probiotic-loaded edible films and coatings for the bioprotection of fresh and minimally processed fruit and vegetables. Foods, 10(9), p.2207.

De Simone, N., Capozzi, V., de Chiara, M.L.V., Amodio, M.L., Brahimi, S., Colelli, G., Drider, D., Spano, G. and Russo, P., 2021. Screening of lactic acid bacteria for the bio-control of botrytis cinerea and the potential of Lactiplantibacillusplantarum for eco-friendly preservation of fresh-cut kiwifruit. Microorganisms, 9(4), p.773.

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Gao, Z., Zhang, R. and Xiong, B., 2021. Management of postharvest diseases of kiwifruit with a combination of the biocontrol yeast Candida oleophila and an oligogalacturonide. Biological Control, 156, p.104549.

Hashemi, S.M.B. and Jafarpour, D., 2021. Bioactive edible film based on Konjacglucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh?cut kiwis. Journal of Food Science, 86(2), pp.513-522.

Hyun, J., Lee, J.G., Yang, K.Y., Lim, S. and Lee, E.J., 2022. Postharvest Fumigation of (E)-2-Hexenal on Kiwifruit (Actinidiachinensis cv.‘Haegeum’) Enhances Resistance to Botrytis cinerea. Postharvest Biology and Technology, 187, p.111854.

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Roca-Couso, R., Flores-Félix, J.D. and Rivas, R., 2021. Mechanisms of action of microbial biocontrol agents against Botrytis cinerea. Journal of Fungi, 7(12), p.1045.

Others

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Cai, L., Wang, W., Tong, J., Fang, L., He, X., Xue, Q. and Li, Y., 2022. Changes of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation. LWT, p.113629.

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De Simone, N., Pace, B., Grieco, F., Chimienti, M., Tyibilika, V., Santoro, V., Capozzi, V., Colelli, G., Spano, G. and Russo, P., 2020. Botrytis cinerea and table grapes: A review of the main physical, chemical, and bio-based control treatments in post-harvest. Foods, 9(9), p.1138.

De Simone, N.002C Capozzi, V., de Chiara, M.L.V., Amodio, M.L., Brahimi, S., Colelli, G., Drider, D., Spano, G. and Russo, P., 2021. Screening of lactic acid bacteria for the bio-control of botrytis cinerea and the potential of Lactiplantibacillusplantarum for eco-friendly preservation of fresh-cut kiwifruit. Microorganisms, 9(4), p.773.

Frediansyah, A., Romadhoni, F., Nurhayati, R. and Wibowo, A.T., 2021. Fermentation of Jamaican cherries juice using Lactobacillus plantarum elevates antioxidant potential and inhibitory activity against Type II diabetes-related enzymes. Molecules, 26(10), p.2868.

Haghbin, N., Bakhshipour, A., Mousanejad, S. and Zareiforoush, H., 2022. Monitoring Botrytis cinerea Infection in Kiwifruit Using Electronic Nose and Machine Learning Techniques. Food and Bioprocess Technology, pp.1-19.

Hashemi, S.M.B. and Jafarpour, D., 2020. Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties. Lwt, 131, p.109803.

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Minas, I.S., Karaoglanis, G.S., Manganaris, G.A. and Vasilakakis, M., 2020. Effect of ozone application during cold storage of kiwifruit on the development of stem-end rot caused by Botrytis cinerea. Postharvest Biology and Technology, 58(3), pp.203-210.

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Boddy,L 2021. Botrytis Grey Mould. Available at:https://www.sciencedirect.com/topics/neuroscience/botrytis-cinerea [Accessed on: 15 December 2022]