Improving the biocontrol efficacy of Pichia caribbica with phytic acid against postharvest blue mold and natural decay in apples

Publication date: January 2016 Source:Biological Control, Volume 92 Author(s): Gustav Komla Mahunu, Hongyin Zhang, Qiya Yang, Xiaoyun Zhang, Dandan Li, Yongxia Zhou Phytic acid integrated with Pichia caribbica or as separate treatments for the control of wound infections, spoilage of intact apple fruits and enzymatic activities were investigated. The combined treatment of P. caribbica and phytic acid (0.2% v/v) showed significant improvement in the control of Penicillium expansum infections on apples than either yeast or phytic acid alone. Disease incidence and lesion diameter in treated fruits were significantly lower than the control fruits after 10days of storage (20°C, RH 95%). P. caribbica treated with or without phytic acid significantly reduced the natural decay incidence, weight loss, browning index, while maintained the firmness, total phenolic compound, total soluble solids (TSS) and titratable acidity (TA) of the apples. Similarly, the combination of yeast and phytic acid led to increases of peroxidase (POD), polyphenoloxidase (PPO), catalase (CAT) and low malondialdehyde (MDA) activities. Therefore, phytic acid could be used as a potential elicitor against blue mold decay caused by P. expansum. Graphical abstract

Source: Biological Control - November 13, 2015 Category: Biology Source Type: research