Biological control of fruit spoilage fungi
1991
Monsiri Veerothai (Srinakharinwirot Univ. Prasarnmit Campus, Bangkok (Thailand). Faculty of Science. Dept. of Home Economics)
Development of fungicide-resistant strains and the increased public awareness of the risks associated with chemical xsidnes in foods have stimulated the search for non-chemical approaches for controlling postharvest spoilage fungi. The objective of the study was to use biocontrol agents such as commercial glucanases and chitinases, Trichoderma spp., acetic acid bacteria, lactic acid bacteria and Bacillus subtilis to prevent the growth of fruit spoilage fungi. The antagonistic activities were studied in both in vitro and in vivo. Some commercial enzymes were effective in controlling Penicillium digitatum, citrus spoilage fungi. Trichoderma spp were also effective, however, some strains could cause fruit spoilage. Acetic and lactic acid bacteria used in this study did not give good biological control. Bacillus subtilis gave good control against Monilinia fructicola on both in vitro and in vivo on peaches.
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