Effect of Pichia membranaefaciens combined with salicylic acid on controlling brown rot in peach fruit and the mechanisms involved
2008
Xu, Xiangbin | Chan, Zhulong | Xu, Yong | Tian, Shiping
BACKGROUND: Fruits are usually stored at low temperature to slow physiological metabolism, maintain quality and extend storage life. However, brown rot caused by Monilinia fructicola often occurs in peach fruit at low temperature, resulting in serious losses. As a promising alternative to the use of synthetic fungicides, the antagonistic yeast Pichia membranaefaciens showed a potential effect on controlling post-harvest brown rot. To improve biocontrol efficacy of the yeast against fungal pathogen, the biocontrol efficacy of P. membranaefaciens combined with salicylic acid (SA) in inhibiting brown rot in peach fruit caused by M. fructicola was investigated.RESULTS: As compared to P. membranaefaciens used alone, the yeast combined with SA significantly reduced lesion diameter caused by M. fructicola, and increased the activities of chitinase, β-1,3-glucanase and peroxidase (POD), as well as enhanced the expressions of chitinase and β-1,3-glucanase genes in peach fruit. Moreover, SA at 2 mmol concentration did not affect yeast growth, but inhibited pathogen growth.CONCLUSION: The mechanism by which SA enhances the biocontrol efficacy of the antagonistic yeast against brown rot may be related to inducing biochemical defence responses in peach fruit, and a moderate inhibitory effect of SA on growth of M. fructicola.
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