Biochemical control of Alternaria tenuissima infecting post-harvest fig fruit by chickpea vicilin

BACKGROUND Alternaria tenuissima was isolated from infected fig fruit and molecularly identified by rRNA gene sequencing. The objective of the current work was to test the inhibitory effect of vicilin as a glycoprotein, isolated from chickpea, against the fungus A. tenuissima, isolated from fig fruit, in vitro and in situ, to estimate its potential action in controlling the growth of A. tenuissima in postharvest fig fruit. RESULTS Chickpea vicilin is a glycoprotein composed of three subunits of 135, 210, and 230 kDa. The linear growth of A. tenuissima on the solid agar medium and in liquid media (at 25 degrees C) was markedly reduced by 44%, 66%, 77%, and 83% and 20%, 24%, 42%, and 62%, respectively in response to vicilin applications of 0.1, 0.2, 0.3, and 0.4 g L-1. Chickpea vicilin (at 0.4 g L-1) totally prevented fungal conidia germination during 24 h of incubation at 25 degrees C. Electron microscope scanning of A. tenuissima subjected to chickpea vicilin showed hyphae swelling and conidia deformation. Treating post-harvest fig fruit, artificially infected with A. tenuissima, with chickpea vicilin (0.1-0.4 g L-1) restricted the disease severity to 15% against 55% in the positive control after 7 days storage. CONCLUSION Vicilin can be considered a potent antifungal agent that can be used in preserving fig fruit for 7-14 days with minimum disease severity. (c) 2020 Society of Chemical Industry