Abstract: The inhibitory effect of crude extract containing antimicrobial peptide from Lactobacillus paracasei subsp. tolerans FX-6 on the growth of Phytophthora litchi was investigated in vitro, and the effect of two different concentrations of the extract on the quality of litchi during storage at 25 ℃ was also evaluated using prochloraz as a control. The results showed that the antimicrobial peptide could significantly inhibit the growth of Phytophora litchi, improve the storage quality of litchi fruits, inhibit mildewing and browning, and preserve the nutritional quality of litchi pulp. The antimicrobial peptide at 0.5 mg/mL had better effect than prochloraz at the same concentration but was less effective than at 1.0 mg/mL. It is clear that the antimicrobial peptide could prolong the storage period of litchi at normal temperature, thus having potential application value.

Key words: antimicrobial peptide, litchi, Phytophthora litchi, storage, fruit quality