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 (λmax490 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 %) effectively prevented spoilage for six days at room temperature. Statistical analysis using one-way ANOVA revealed a significant correlation (p = 0.05) between treated and control groups in subjective quality attributes. Computational investigation with phospholipase D and VQ22 motif protein further supported the preservative potential of bacterioruberin. • Arthrobacter sp. from Xinjiang desert produces a red carotenoid, bacterioruberin. • Bacterioruberin demonstrated λ max at 490 nm, m/z 675 & 742 on LC/MS. • It exhibited strong antioxidant iron chelation, and antibacterial activity. • A 2 % bacterioruberin coating extends shelf life of fruits by six days. • ANOVA and modelling confirmed its efficacy in preserving quality attributes.