Individual and combined effects of bamboo vinegar and peach gum on postharvest grey mould caused by Botrytis cinerea in blueberry

The effects of bamboo vinegar (1.5% v/v) and peach gum (2% w/v), either individually or combined, on reducing grey mould decay caused by Botrytis cinerea in blueberry fruit was investigated. Bamboo vinegar combined with peach gum reduced disease incidence and lesion diameter more than treatments with either substance alone. Furthermore, fruit dipped with 1.5% bamboo vinegar combined with 2% peach gum showed higher plant defence mechanisms than the controls and other individually treated fruit. The combined treatment increased the activities of defence enzymes, including chitinase; beta-1,3-glucanase; phenylalanine ammonia-lyase; peroxidase and polyphenol oxidase, whereas fruit treated with only bamboo vinegar or with peach gum showed lower effects on the induction of plant defence mechanisms. Additionally, the treatments, either alone or combined, did not degrade fruit postharvest sensory and nutritional qualities, such as titratable acid, total soluble solids, ascorbic acid and surface colour in blueberry fruit. Therefore, the synergistic effects of bamboo vinegar and peach gum in combination can effectively contribute to the control of grey mould disease development in blueberry fruit.