Combining yeasts or a bacterial biocontrol agent and heat treatment to reduce postharvest decay of ‘Gala’ apples
نویسندگان
چکیده
‘Gala’ apples were treated after harvest with heat (38°C for 4 days), and then wound-inoculated with the pathogen Penicillium expansum and the antagonist Pseudomanas syringae, or one of two yeast antagonists, to reduce postharvest decay. After storage for 7 days at 20°C or 3 months at 1°C, the least decay was found on fruit where wounds had been allowed to cure by heat treatment (38°C) or cold storage (1°C) for 4 days before inoculation with the pathogen. Addition of any of the antagonists before or after heat treatment further reduced the number and size of the lesions. The highest lesion incidence occurred on apples wounded after heat treatment followed by inoculation with the pathogen. Addition of the yeast antagonists to these fresh wounds reduced the fruit decay as well. While the heat treatment is phytosanitary in that it significantly reduces the pathogen population on the apple surface, it provides little residual protection. The residual protection from the antagonists adds to the control provided by the heat treatment. Published by Elsevier Science B.V.
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Integrating heat treatment, biocontrol and sodium bicarbonate to reduce postharvest decay of apple caused by Colletotrichum acutatum and Penicillium expansum
‘Golden Delicious’ apples were wound inoculated with conidial suspensions of either Colletotrichum acutatum or Penicillium expansum, then treated with heat (38 ◦C) for 4 days, sodium bicarbonate, and/or one of two heat tolerant biocontrol agents (yeasts). Following four months storage at 0 ◦C, the apples were left at room temperature for two weeks. Populations of antagonists were stable through...
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