Effects of hot air treatment in combination with Pichia guilliermondii on postharvest preservation of peach fruit
2019
Zhao, Yan | Li, Yanfei | Yin, Jingjing
BACKGROUND: Antagonistic yeast and hot air treatment are two promising methods for conferring resistance to pathogenic fungi. The study assessed the effectiveness of hot‐air treatment (45 °C, 4 h) and antagonistic yeast (Pichia guilliermondii at 10⁸ CFU mL⁻¹) alone or in combination on the two major postharvest diseases (Rhizopus stolonifer and Penicillium expansum), as well as the quality and antioxidant parameters in harvested peaches. RESULTS: The combination of hot‐air treatment and Pichia guilliermondii had notable inhibitory effects on infections in peach fruit wounds. In addition, the individual hot‐air treatment or Pichia guilliermondii could improve quality indexes to varying degrees, but the combination of the above two treatments could achieve the highest efficacy. Furthermore, compared with other groups, the combined treatment induced the highest activities of superoxide dismutase and catalase, improved the content of total phenolics and reduced glutathione most obviously. Lastly, the most significant reductions in malondialdehyde content and relative electrical conductivity were observed in the combination‐treated fruit. CONCLUSIONS: The combined treatment could control fungal diseases, besides delay the decline of quality and antioxidant parameters, so as to achieve the purpose of fresh keeping for harvested peach fruit. © 2018 Society of Chemical Industry
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