Use of yeasts as biological control agents to prevent postharvest Citrus alterations in packinghouse trials

Arras, G.; Arru, S. . Istituto per la Fisiologia della Maturazione e Conservazione del Frutto delle Specie Arboree Mediterranee

Use of yeasts as biological control agents to prevent postharvest Citrus alterations in packinghouse trials

1999

Arras, G. | Arru, S. (CNR, Sassari (Italy). Istituto per la Fisiologia della Maturazione e Conservazione del Frutto delle Specie Arboree Mediterranee)

A pilot test in a Sardinian packinghouse was performed to evaluate the efficacy of antagonist yeasts Pichia guilliermondii (strain 5A), Candida oleophila (strain 13L), and Rhodotorula glutinis (strain 21A), alone and in combination with 100 ppm thiabendazole (TBZ). "Washington, navel" orange fruits were dipped in a yeast suspension (108 cells/ml), air dried and stored at 18øC and 70/ RH for 16 days. Infections were mainly due to Penicillium digitatum (95/). The best results were obtained with Pichia guilliermondii 5A (22/ infected fruits) with respect to the control (untreated, washed fruits) (62/). The other yeasts (13L and 21A) showed lower inhibitory results. The addition of 100 ppm TBZ led to a stronger activity of 13L. The use of TBZ alone at the concentrations of 100 and 1200 ppm significantly reduced decay development with respect to the control.

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