Application of natively expressed chitinase as a sustainable fungal bioshield

Postharvest losses of fruits and vegetables due to fungal spoilage pose a significant challenge, compounded by growing consumer concerns about the harmful effects of chemical fungicides and the limited effectiveness of traditional food coatings (such as wax and biopolymer formulations) in controlling microorganisms, particularly fungi. In this study, we developed a formulation-free method using a non-modified chitinase from a thermostable strain of Bacillus cereus isolated from soil. The purified chitinase inhibited in vitro mycelium growth of four food-pathogenic fungi: Penicillium digitatum, Neurospora crassa, Aspergillus fumigatus, and Alternaria alternata. Furthermore, when applied directly on strawberry and onion tissue, the purified chitinase inhibited Aspergillus fumigatus and A. niger colonization of the produce. This demonstrates the addition of chitinase provides a cost-effective and non-toxic alternative as a bio-active food coating material to prevent fungal fruit and vegetable spoilage and extend food shelf life.