From orchard to table: Significance of fruit microbiota in postharvest diseases management of citrus fruits

Abstract

Citrus fruits are subjected to various postharvest practices to safeguard them from pathogenic microorganisms and preserve their nutritional value as well as flavor. The currently used postharvest practices include different physical, chemical, and biological processes. The most common physical methods encompass diverse methods like treatments with hot water, thermal curing, light exposure, etc, whereas chemical methods include, hot chemical drenches, application of fungicide, antimicrobial peptides, salicylic acid, nitric oxide, sulfur dioxide, ozone, and other gaseous compounds, in addition to 1-methylcyclopropene (1-MCP) treatments. The biological methods include the application of different biocontrol agents to effectively reduce the pathogenic microorganisms.Although all these treatments effectively reduce pathogenic microorganisms, particularly Penicillium species, the information regarding their influence on the carposphere microflora of citrus fruits, including biocontrol agents and beneficial microorganisms remains inadequately explored. Noteworthy, the carpophore of citrus fruits harbors a variety of microbial communities having crucial role in preserving fruit's natural environment and defending host from postharvest pathogen attack. Therefore, the present review has discussed different physical and chemical treatment practices employed during postharvest storage condition and their influence on the native microflora of citrus carposphere.