Application of bacterioruberin from Arthrobacter sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage.

ABSTRACT: Post-harvest losses and rapid fruit ripening at room temperature are major challenges in preserving fruit quality. This study aimed to reduce such losses by applying a red carotenoid pigment, bacterioruberin extracted from an Arthrobacter sp. The carotenoid was characterized as bacterioruberin and its derivative tetra anhydrous bacterioruberin (λmax 490 nm), and an m/z value of 675 and 742 (M+ 1H)⁺¹. The annotated LIPID MAP demonstrated the presence of over 360 isoprenoids annotated transcripts. The compound exhibited significant antioxidant activity, with an IC₅₀ of 22 μg/mL, iron chelation and antibacterial activities indicating its potential as a natural preservative. When applied to grapes, peaches, and apricots, bacterioruberin (2 %) effectiv

SUBMITTER: Sajjad W 

PROVIDER: S-EPMC11773480 | biostudies-literature | 2025 Jun

REPOSITORIES: biostudies-literature