Curcumin is known to exhibit anti-microbial activity against a wide range of bacterial species. However, its effect on the postharvest decay of fruit has not been examined. Scientists at Hefei University of Technology (China) have investigated the effects of curcumin on the gray mold of kiwifruit infected by Botrytis cinerea.
"Results showed that curcumin induced reactive oxygen species (ROS) production and triggered apoptosis in B. cinerea hyphae. Use of N-acetylcysteine, a ROS scavenger, partially enhanced the inhibition of curcumin on B. cinerea. Curcumin induces oxidative stress in B. cinerea via a NADPH-oxidase-dependent mechanism. Disease severity of gray mold was significantly reduced in curcumin-treated fruits. The malondialdehyde content decreased while the antioxidant enzyme activity increased in kiwifruit with the application of increasing concentrations of curcumin. In general, results indicate that curcumin can be used to control gray mold and ameliorate antioxidant activity in kiwifruit", the technologists explain.
Source: Chenyan Hua, Kai Kai, Wanling Bi, Wei Shi, Yongsheng Liu, and Danfeng Zhang, 'Curcumin Induces Oxidative Stress in Botrytis cinerea, Resulting in a Reduction in Gray Mold Decay in Kiwifruit', 2019, Journal of Agricultural and Food Chemistry, Vol. 67 (28), pag. 7968-7976.