P-404 - A novel eco-friendly antifungal agent with potential for sustainable crop preservation

Fungal infections cause significant food spoilage in fruits and vegetables, leading to economic losses and health risks due to mycotoxin production. Traditional fungicides pose environmental and health concerns, highlighting the need for safer alternatives. This study explores iron ions as a novel antifungal agent against Aspergillus niger. Their activity stems from interactions with antioxidants, generating reactive oxygen species (ROS) that damage fungal cells and inhibit growth. Iron ions significantly suppress A. niger spore germination and hyphal growth, with efficacy enhanced by ascorbic acid, allowing lower concentrations while maintaining potency. Many antioxidant-rich crops naturally boost this antifungal effect. Using onions as a model, the combination of iron ions and onion extract proved more effective than onion extract alone. Additionally, treating onion scales with iron ions reduced spore germination on the surface. Experiments with infected onions and peanuts showed reduced disease incidence and severity. The iron ion–ascorbic acid combination exhibited even stronger effects, sometimes completely inhibiting fungal growth. In conclusion, iron ions demonstrate strong antifungal properties, offering a promising, low-toxicity alternative to chemical fungicides. Their environmental compatibility makes them ideal for preserving antioxidant-rich crops, reducing fungal infections during storage, extending shelf life, and promoting sustainable agriculture.