Effects of <i>Hanseniaspora uvarum</i> Integrated with Salicylic Acid or Sodium Bicarbonate on Postharvest Decay of Grapes

Abstract

This study was conducted to investigate the application of the antagonistic yeast strain ofHanseniaspora uvarumcombined with salicylic acid (SA) and sodium bicarbonate (SBC) to create an efficient integrated approach to control grey mould on grapes. The results indicated that the treatment of 1×108CFU/mlH. uvarumcombined with SA at 2 mM and combined with SBC at 2% resulted in a remarkably improved control ofB. cinereainfections on grapes at 25°C,RH 95%. In experimental trials, the average lesion diameter of the samples treated withH.uvarumplus 2 mM SA andH. uvarumplus 2% SBC after 3 days were both 0.81 cm, which were significantly smaller compared with that of the samples treated withH. uvarumindividually (0.891 cm; 0.9 cm) and with sterile distilled water (1.318 cm; 1.36 cm). Furthermore, integration ofH. uvarumwith SA and with SBC both significantly reduced the decay rate, leave rate, weight loss while maintained the firmness, titratable acidity (TA), total soluble solids (TSS) of the grapes. The proper combination of antagonist yeasts and chemical reagent can thus provide an effective strategy to reduce postharvest decay of grape fruit.

Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage

“…One of those antagonistic yeast strain that inhibits the growth of B. cinerea on strawberry fruit is H. uvarumi , probably by nutrients and space competition, host defense induction, morphology change of hyphae, and synthesis of secondary metabolites (Cai, Yang, Xiao, Qin, & Si, ; Qin et al, ). Preharvest application of H. uvarum on strawberry fruit was able to stimulate the enzymes associated with active oxygen metabolism, such as POD, polyphenol oxidase (PPO), SOD, phenylalanine ammonialyase (PAL), and CAT (Cai et al, ).…”