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. 2018 Mar 14;9:456. doi: 10.3389/fmicb.2018.00456

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Copyright © 2018 Gao, Li, Xu, Zeng and Guan.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Inhibitory effects of single identified VOCs and the 24-h fermentation liquid (24hFL) of B. subtilis CF-3 on peaches (A,B) and litchi fruit (C,D) in vivo. Two indexes were evaluated: the mycelial inhibition rate (A,C) and the healthy fruit rate (B,D). Each dot represents the mean of replicates from three independent experiments, and the vertical bars represent the standard errors of the means for each treatment. Different letters represent significant differences (P < 0.05) between different treatments on the same day.