Control of Postharvest Green Mold in Citrus by the Antimicrobial Peptide BP15 and Its Lipopeptides

This study examined the efficacy and mechanisms of action of the antimicrobial peptide BP15 and its lipopeptides, HBP15 and LBP15, against , the primary causative agent of green mold in citrus fruits. The findings revealed that all three antimicrobial peptides markedly inhibited the spore germination and mycelial growth of , with minimum inhibitory concentrations (MICs) of 3.12 μM for BP15, HBP15, and LBP15. The peptides induced morphological alterations in hyphae and elevated intracellular Sytox Green (SG) fluorescence signals, which is indicative of increased cell membrane permeability and disruption. This membrane damage was further supported by the heightened extracellular conductivity and the release of intracellular nucleic acid and protein. A gel retardation assay demonstrated that the peptides showed significant DNA binding and retardation effects. Furthermore, the peptides exhibited significantly lower hemolytic activity ( < 0.05) compared to commercial prochloraz in normal mammalian erythrocytes (sheep erythrocytes) at the tested concentrations. Therefore, BP15 and its lipopeptides, HBP15 and LBP15, show potential as effective agents for preventing green mold in citrus fruits.