Biocontrol of postharvest decay using a new strain of Pseudomonas syringae CPA-5 in different cultivars of pome fruits

Epiphytic micro-organisms isolated from fruits and leaves surfaces of apples from different orchards were screened for antagonistic activity against Penicillium expansum. From all micro-organisms tested the new strain CPA-5 of Pseudomonas syringae, isolated from organic orchard, was selected. This strain was very effective against Botrytis cinerea, P. expansum and Rhizopus stolonifer at various antagonist and pathogen concentrations on Golden Delicious apple, and Blanquilla, Rocha and Conference pear. Under cold storage conditions and in semi-commercial trials P. syringae (CPA-5) significantly reduced development of P. expansum and B. cinerea on Golden Delicious apple, and Blanquilla and Rocha pears. Control of P. expansum equal to the fungicide imazalil was obtained with CPA-5 at 108cfu ml1 on Gold Delicious apple and Rocha pear. The populations of P. syringae CPA-5 increased more than 100-fold during the first 50 days, and then remained stable on apple, and slightly decreased on pears. This indicates the high capacity of this antagonist to colonize wound surfaces of pome fruits under cold storage conditions.;

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Effects of 1-Methylcyclopropene and Heat Treatments on Ripening and Postharvest Decay in `Golden Delicious' Apples

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.128.1.0120 ◽

2003 ◽

Vol 128 (1) ◽

pp. 120-127 ◽

Cited By ~ 36

Author(s):

Robert A. Saftner ◽

Judith A. Abbott ◽

William S. Conway ◽

Cynthia L. Barden

Keyword(s):

Heat Treatment ◽

Cold Storage ◽

Ethylene Production ◽

Titratable Acidity ◽

Heat Treatments ◽

Penicillium Expansum ◽

Colletotrichum Acutatum ◽

Peel Color ◽

Golden Delicious ◽

Force Profile

Prestorage heat, CA storage, and pre- and poststorage treatments with the ethylene action inhibitor, 1-methylcyclopropene (MCP), were tested for their efficacy at inhibiting fungal decay and maintaining quality in `Golden Delicious' apples [Malus sylvestris (L.) Mill. Yellow Delicious Group] stored 0 to 5 months at 0 °C and 7 days at 20 °C. Before storage in air at 0 °C, preclimacteric fruit were treated with either MCP at a concentration of 1 μL·L-1 for 17 hours at 20 °C, 38 °C air for 4 days, MCP plus heat, or left untreated. Some sets of untreated fruit were stored in a controlled atmosphere of 1.5 kPa O2 and 2.5 kPa CO2 at 0 °C while other sets were removed from cold storage in air after 2.5 or 5 months, warmed to 20 °C, and treated with 1 μL·L-1 MCP for 17 hours. Prestorage MCP, heat, MCP plus heat treatments and CA storage decreased decay severity caused by wound-inoculated Penicillium expansum Link, Botrytis cinerea Pers.:Fr., and Colletotrichum acutatum Simmonds (teleomorph Glomerella acutata J.C. Guerber & J.C. Correll sp.nov.). Poststorage MCP treatment had no effect on decay severity. Both prestorage MCP treatment and CA storage delayed ripening as indicated by better retention of green peel color, titratable acidity, and Magness-Taylor flesh firmness, and the reduced respiration, ethylene production rates, and volatile levels that were observed upon transferring the fruit to 20 °C. The prestorage MCP treatment delayed ripening more than CA storage. Following 5 months cold storage, the prestorage MCP treatment maintained the shape of the compression force/deformation curve compared with that of fruit at harvest, as did CA storage, but at a lower force profile. The heat treatment had mixed effects on ripening: it hastened loss of green peel color and titratable acidity, but maintained firmness and delayed increases in respiration, ethylene production and volatile levels following cold storage. The MCP plus heat treatment inhibited ripening more than heat treatment alone but less than MCP treatment alone. In one of 2 years, the MCP plus heat treatment resulted in superficial injury to some of the fruit. Results indicated that MCP may provide an effective alternative to CA for reducing decay severity and maintaining quality during postharvest storage of `Golden Delicious' apples. Prestorage heat to control decay and maintain quality of apples needs further study, especially if used in combination with MCP.

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Influence of Effective Micro-Organisms (EM) and some Antioxidant on Storability and Fruit Quality of Mandarin under Cold Storage Conditions

Journal of Plant Production ◽

10.21608/jpp.2020.110550 ◽

2020 ◽

Vol 11 (7) ◽

pp. 599-607

Author(s):

M. S. Aboryia

Keyword(s):

Fruit Quality ◽

Cold Storage ◽

Storage Conditions ◽

Micro Organisms

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Control of blue mold (Penicillium expansum) by fludioxonil in apples (cv Empire) under controlled atmosphere and cold storage conditions

Pest Management Science ◽

10.1002/ps.1010 ◽

2005 ◽

Vol 61 (6) ◽

pp. 591-596 ◽

Cited By ~ 18

Author(s):

Deena Errampalli ◽

John Northover ◽

Lisa Skog ◽

Nichole R Brubacher ◽

Cheryl A Collucci

Keyword(s):

Cold Storage ◽

Storage Conditions ◽

Penicillium Expansum ◽

Controlled Atmosphere ◽

Blue Mold

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Control of Blue Mold of Apples by Preharvest Application of Candida sake Grown in Media with Different Water Activity

Phytopathology ◽

10.1094/phyto.1998.88.9.960 ◽

1998 ◽

Vol 88 (9) ◽

pp. 960-964 ◽

Cited By ~ 66

Author(s):

N. Teixidó ◽

I. Viñas ◽

J. Usall ◽

N. Magan

Keyword(s):

Population Size ◽

Water Activity ◽

Cold Storage ◽

Storage Conditions ◽

Lesion Size ◽

Penicillium Expansum ◽

Laboratory Studies ◽

Blue Mold ◽

Infected Wounds ◽

Candida Sake

Unmodified and low water activity (aw)-tolerant cells of Candida sake CPA-1 applied before harvest were compared for ability to control blue mold of apples (‘Golden Delicious’) caused by Penicillium expansum under commercial storage conditions. The population dynamics of strain CPA-1 on apples were studied in the orchard and during storage following application of 3 × 106 CFU/ml of each treatment 2 days prior to harvest. In the field, the population size of the unmodified treatment remained relatively unchanged, while the population size of the low-aw-modified CPA-1 cells increased. During cold storage, the populations in both treatments increased from 103 to 105 CFU/g of apple after 30 days, and then declined to about 2.5 × 104 CFU/g of apple. In laboratory studies, the low-aw-tolerant cells provided significantly better disease control as compared with the unmodified cells and reduced the number of infected wounds and lesion size by 75 and 90%, respectively, as compared with the non-treated controls. After 4 months in cold storage, both unmodified and low-aw-tolerant cells of C. sake were equally effective against P. expansum on apple (>50% reduction in size of infected wounds).

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Ethylene Production and Fruit-softening Rates in Several Apple Fruit Ripening Variants

HortScience ◽

10.21273/hortsci.28.2.135 ◽

1993 ◽

Vol 28 (2) ◽

pp. 135-137 ◽

Cited By ~ 21

Author(s):

Christopher D. Gussman ◽

Joseph C. Goffreda ◽

Thomas J. Gianfagna

Keyword(s):

Carboxylic Acid ◽

Cold Storage ◽

Ethylene Production ◽

High Capacity ◽

Apple Fruit ◽

Fruit Softening ◽

Postharvest Storage ◽

Time Period ◽

Golden Delicious ◽

Low Levels

Ethylene production and fruit softening during postharvest storage of several apple (Malus domestica Borkh.) ripening variants were compared with two standard cultivars. PA14-238 and D101-110 produced only low levels of ethylene (<10 μl·kg–1·hour–1) at harvest and throughout most of 86 days of storage at 4C, whereas `Red Chief Delicious' and `Golden Delicious' fruit produced >100 μl ethylene/kg per hour during the same time period. PA14-238 and D101-110 flesh disks converted aminocyclopropane-1-carboxylic acid (ACC) but not methionine (MET) to ethylene. `Red Chief Delicious' readily converted both MET and ACC to ethylene at the end of cold storage. PA14-238 fruit were the firmest and did not soften during postharvest storage; however, D101-110 softened appreciably. NJ55 did not produce ethylene at harvest, but produced a significant amount of ethylene (90 μl·kg–1·hour–1) during storage. Despite its high capacity to produce ethylene, NJ55 remained nearly as firm as PA14-238 at the end of cold storage.

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Biological Control of Post-harvest Disease of Blue Mould (Penicillium expansum) of Pear Fruit by using Antagonist Microorganisms under Laboratory and Cold Storage Conditions

International Journal of Current Research in Biosciences and Plant Biology ◽

10.20546/ijcrbp.2017.401.004 ◽

2017 ◽

Vol 4 (1) ◽

pp. 20-31 ◽

Cited By ~ 1

Author(s):

Sardar Said Amin ◽

Ayman Ismail Ahmed ◽

SidiqAziz Sidiq ◽

Hazha Abdulkarim Mahmood

Keyword(s):

Biological Control ◽

Cold Storage ◽

Storage Conditions ◽

Penicillium Expansum ◽

Pear Fruit ◽

Post Harvest ◽

Blue Mould ◽

Post Harvest Disease

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Efficacy of Candida sake CPA-1 Formulation for Controlling Penicillium expansum Decay on Pome Fruit from Different Mediterranean Regions

Journal of Food Protection ◽

10.4315/0362-028x-69.11.2703 ◽

2006 ◽

Vol 69 (11) ◽

pp. 2703-2711 ◽

Cited By ~ 17

Author(s):

R. TORRES ◽

N. TEIXIDÓ ◽

I. VIÑAS ◽

M. MARI ◽

L. CASALINI ◽

...

Keyword(s):

Natural Infection ◽

Storage Period ◽

Storage Conditions ◽

Antagonistic Activity ◽

Penicillium Expansum ◽

The European Union ◽

Postharvest Diseases ◽

Pome Fruit ◽

Commercial Applications ◽

Candida Sake

The effectiveness of a formulated product of the yeast Candida sake CPA-1 for controlling postharvest diseases on pome fruits was demonstrated in laboratory, semicommercial, and commercial trials carried out in the major pome fruit producing region of the European Union. First, one wettable powder and seven liquid formulations were tested in laboratory trials that involved two varieties of apples and two varieties of pears. In all cases, an efficacy similar to that of fresh cells was demonstrated in the control of artificial Penicillium expansum infection. After these trials, the formulated product chosen for semicommercial and commercial trials was LF1, a liquid formulation that is particularly suitable for commercial applications. In semicommercial trials, LF1 showed a performance similar to fresh cells in most trials, and the population dynamics of both fresh and formulated cells were quite stable throughout the storage period. This indicates the high viability of C. sake CPA-1 in this formulation and the absence of adverse effects during the formulation of the product, which may significantly affect both its ability to grow on fruit and its antagonistic activity. We evaluated the control of natural infection after applying the formulated product in a commercial drencher in different packinghouses. A significant reduction in the incidence of diseases was observed with a recommended dose of around 107 CFU/ml when natural infections were greater than 1%. In general, large quantities of yeast were observed on the surface of unwounded fruits of different pome fruit cultivars. Moreover, populations of this biocontrol agent increased rapidly on fruit surfaces and remained quite stable for a long time under commercial storage conditions. Commercial practices used in packinghouses were therefore successfully applied for this formulated product.

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Relationship between a Reduced Aroma Production and Lipid Metabolism of Apples after Long-term Controlled-atmosphere Storage

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.118.2.243 ◽

1993 ◽

Vol 118 (2) ◽

pp. 243-247 ◽

Cited By ~ 78

Author(s):

A. Brackmann ◽

J. Streif ◽

F. Bangerth

Keyword(s):

Cold Storage ◽

Acid Synthesis ◽

Storage Conditions ◽

Partial Recovery ◽

Controlled Atmosphere ◽

Golden Delicious ◽

Aroma Production ◽

Apple Cultivars ◽

Climacteric Stage ◽

Atmosphere Storage

`Golden Delicious' apples (Malus domestica Borkh.) harvested at the preclimacteric and climacteric stages of ripening were stored for up to 8 months at 1C in air and under various controlled atmosphere(s) (CA), including ultralow oxygen (ULO) storage conditions. Aroma volatiles were measured at 2-month intervals in fruit ripened for 10 days at 20C. Fruits harvested at the climacteric stage produced more volatiles during all storage conditions than preclimacteric fruit. All CA storage treatments suppressed aroma production compared to cold storage. The greatest reduction was found under ULO (1% O2) and high CO2 (3%) conditions. A partial recovery of aroma production was observed when CA fruits were subsequently stored for 14 days under cold storage conditions. Suppression of aroma production under ULO conditions seems to be related to low fatty acid synthesis and/or degradation, and is restricted to volatiles having a straight C chain. Production of branched C-chain aroma compounds was suppressed by high CO2 concentrations. The reduced capacity of aroma production during shelf life after ULO storage is confined to apple cultivars producing mainly ester compounds with a straight C-chain, e.g., `Golden Delicious'.

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