Isolation, identification and in vitro screening of Chongqing orangery yeasts for the biocontrol of Penicillium digitatum on citrus fruit

Liu, Ye; Wang, Weihao; Zhou, Yahan; Yao, Shixiang; Deng, Lili; Zeng, Kaifang

doi:10.1016/j.biocontrol.2017.04.002

Cited by 69 publications

(36 citation statements)

References 49 publications

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“…Weight loss (%) = IW − FW * 100/IW (4) where IW is the initial weight; and FW is the final weight. The pH value was determined using an automatic WTW inoLab pH 720 (Weilheim, Wissenschaftlich-Technische Werkstätten GmbH, Germany).…”

Section: Experiments 2: Physiological and Biochemical Indicators Of Lementioning

confidence: 99%

“…The fungal decay of lemon fruits (Citrus limon) is the main cause of microbiological spoilage during postharvest, leading to high economic declines due to the high water content and to the wounds that often form as a result of harvesting and transportation. The main fungus genus responsible for lemon depreciation is Penicillium, among which Penicillium italicum is responsible for blue rot, and Penicillium digitatum causes green rot [2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

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Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

et al. 2020

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There is an increasing interest in developing natural methods to replace the current chemicals used for maintaining postharvest quality of citrus fruits. The essential oil antifungal activity of mint (MEO), basil (BEO), and lavender (LEO) acting as the vapor-phases was tested against Penicillium digitatum. The minimum doses with fungistatic and fungicidal effect, in vitro, acting as the vapor-phases, were set up. The minimum fungicidal dose was 300 μL for BEO and 350 μL LEO, while for MEO only minimal dose with fungistatic effect was reached. The IC50 values were calculated and used (v/v) for testing preservation of lemon fruits, in close space enriched in vapor oil. For this purpose, the following two independent in vivo experiments were carried out: experiment 1, inoculated lemons with P. digitatum stored without chemical treatments 7 days, at 22 ± 2 °C, at two concentrations (C1—IC50 equivalent; C2—half of C1); and experiment 2, the non-inoculated lemons kept under the same conditions and concentrations of EO vapor served to evaluate the lemon quality properties. The results showed that antifungal protective effect was provided in the order of LEO-C1 > BEO-C1 > MEO-C1 > BEO-C2 > MEO-C2 > LEO-C2. The quality indicators like weight loss, pH, and firmness were not negatively influenced.

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Section: Experiments 2: Physiological and Biochemical Indicators Of Lementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

et al. 2020

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“…Portanto, é necessário um grande número de estudos sobre leveduras envolvidas no processo de biocontrole. Quando utilizados como agentes de controle biológico, diferentes espécies de leveduras podem prevenir a infecção, diminuir a colonização do tecido hospedeiro e reduzir a sobrevivência e esporulação de patógenos com uma eficiência diferenciada (Punja & Utkhede, 2003;Kupper et al, 2013;Liu et al, 2017).…”

Section: Mecanismos De Ação Biocontroladora Das Levedurasunclassified

Potencial de biocontrole das leveduras em pós-colheita de citros pela produção da enzima ²-1,3-glucanase e atividade killer: uma revisão

Rodrigues¹,

Silva²,

Alfaia³

et al. 2020

Citrus Res. Technol.

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“…Estos resultados indicaron que el tratamiento con la levadura indujo la síntesis de enzimas oxido-reductasas que podrían tener efectos antagonistas contra la infección de moho verde y azul. Liu et al (2017) exploraron la diversidad de levaduras de naranjas en plantaciones del distrito Beibei, Chongqing, y su potencial para el control biológico de P. digitatum en las naranjas. Las levaduras se aislaron de la superficie de frutas, hojas y tierra, obteniendo 71 cepas de levadura que pertenecían a ocho géneros: Metschnikowia, Pichia, Candida, Pseudozyma, Kazachstania, Issatchenkia, Hanseniaspora, y Barnettozyma.…”

Section: Inhibición Del Desarrollo De Microorganismos Patógenos Mediaunclassified

MICROORGANISMOS ANTAGONISTAS QUE INHIBEN EL DESARROLLO DE PATÓGENOS EN POST-COSECHA DE LIMONES (Citrus limon L.)

et al. 2018

Chil. j. agric. anim. sci.

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La producción de limones (Citrus limon L.) frescos o secos en Chile es de gran importancia económica. Desde la cosecha del fruto hasta su consumo, pasa un tiempo considerable, en el cual, el fruto contaminado de manera natural comienza un proceso de deterioro causado principalmente por microorganismos patógenos como Geotrichum citri-aurantii, Penicillium digitatum, Penicillium italicum, y Phyllosticta citricarpa. El objetivo de este estudio fue realizar una revisión de las investigaciones recientes relacionadas con el uso de microorganismos o sus derivados para el control de patógenos. Los resultados indican que se puede inhibir el desarrollo biológico de patógenos en limón mediante el uso de microorganismos beneficiosos o antagónicos, como Bacillus amyloliquefaciens

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Isolation, identification and in vitro screening of Chongqing orangery yeasts for the biocontrol of Penicillium digitatum on citrus fruit

Cited by 69 publications

References 49 publications

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

Potencial de biocontrole das leveduras em pós-colheita de citros pela produção da enzima ²-1,3-glucanase e atividade killer: uma revisão

MICROORGANISMOS ANTAGONISTAS QUE INHIBEN EL DESARROLLO DE PATÓGENOS EN POST-COSECHA DE LIMONES (Citrus limon L.)

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