The biocontrol effectiveness of Candida famata yeast (strain 22D isolated from fig fruit) aginst Penicillim digitatum was investigated when applied separaly or in combination with 95% RH - heat conditioning at 37°C for 72 h. 'Star Ruby' grapefruit was artificially inoculated and kept for 1, 36 or 72 h at 25°C (incubation) before treating with the biocontrol agent alone or in combination with 72 h-heat-conditioning. As control, at each time part of the fruit was teated with 1200 ppm imazalil (standart postharvest treatment for citrus fruits) and part left without treatment. Then, fruit was kept at 8°C (storage)and 20°C (simulated marketing period) for 30 and 7 d, respectively. Untreated inoculated fruit rotteed within the first 15 d of storage, wile when the yeast was applied within the first 36 h post-inoculation, the mould development and infection degree was significantly reduced during this period of time. Treating fruit with the antagonist 72 h after incubation was un-effective and as for control all fruit rotted. After 30 d at 8°C the yeast and heat-conditioning alone resulted un-effective and most fruit rotted, while when combined within the first 36 post-inoculation the efficacy was similar to imazalil even after the simulated marketing period.
Citrus green mould control in stored 'Star Ruby' grapefruit by the use of a bio-control yeast under curing conditions
G D'hallewin;G Arras;
1999
Abstract
The biocontrol effectiveness of Candida famata yeast (strain 22D isolated from fig fruit) aginst Penicillim digitatum was investigated when applied separaly or in combination with 95% RH - heat conditioning at 37°C for 72 h. 'Star Ruby' grapefruit was artificially inoculated and kept for 1, 36 or 72 h at 25°C (incubation) before treating with the biocontrol agent alone or in combination with 72 h-heat-conditioning. As control, at each time part of the fruit was teated with 1200 ppm imazalil (standart postharvest treatment for citrus fruits) and part left without treatment. Then, fruit was kept at 8°C (storage)and 20°C (simulated marketing period) for 30 and 7 d, respectively. Untreated inoculated fruit rotteed within the first 15 d of storage, wile when the yeast was applied within the first 36 h post-inoculation, the mould development and infection degree was significantly reduced during this period of time. Treating fruit with the antagonist 72 h after incubation was un-effective and as for control all fruit rotted. After 30 d at 8°C the yeast and heat-conditioning alone resulted un-effective and most fruit rotted, while when combined within the first 36 post-inoculation the efficacy was similar to imazalil even after the simulated marketing period.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.