SinoXivDiscrimination of plant pathogenic bacteria using microbial volatile organic compounds (mVOCs) emitted from decaying vegetables
Abstract
The odors of five types of vegetables (potato, cabbage, broccoli, onion, and Welsh onion) exhibiting rot symptoms caused by seven bacterial pathogens (Pectobacterium carotovorum subsp. carotovorum, Erwinia persicina, Pseudomonas marginalis pv. marginalis, Pseudomonas viridiflava, Xanthomonas campestris pv. campestris, Burkholderia gladioli, and Burkholderia cepacia) were analyzed using gas chromatography-mass spectrometry (GC-MS). A total of 39 compounds were detected across these samples, with each vegetable-pathogen combination exhibiting a distinct profile of microbial volatile organic compounds (mVOCs). These findings suggest that, in principle, phytopathogens can be discriminated based on olfactory information derived from their metabolites.
Keywords
Citation Information
@article{mizuetsuji2026,
title={Discrimination of plant pathogenic bacteria using microbial volatile organic compounds (mVOCs) emitted from decaying vegetables},
author={Mizue Tsuji and Mai Imanari and Takeshi Shimoda and Akira Watanabe},
journal={Journal of General Plant Pathology},
year={2026},
doi={https://doi.org/10.21203/rs.3.rs-9175840/v1}
}
