Trichoderma viride fermentation broth treated prior to storage alleviates Colletotrichum gloeosporioides Penz and Senium in mango fruit
Liu Shuyu, Chen Fahe, Yu Xin, Yand Jing, Huang Xiaoming
Abstracts of 7th International Postharvest Symposium 2012 (IPS2012). 25-29 June, 2012. Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia. 238 pages.
2012
บทคัดย่อ
Mango fruit (Mangifera indica L.cv.Zihua) were treated with Trichoderma viride fermentation broth to study the inhibition of postharvest anthracnose disease (Colletotrichum gloeosporioides Penz) and storage quality of the fruit. The result showed that under the condition of 33°C, RH 70%, Trichoderma viride fermentation broth could inhibit the occurrence of C. gloeosporioides,the morbidity of controlled group which was stored at the 3rd, 5th and 7th day was 29%, 59%, and 75%, respectively; the value of group which soaked with Trichoderma viride fermentation broth were 16%, 33%, 57%; the group which were vaccinated with C. gloeosporioides were 48%, 68%, 87%, While the morbidity of the group vaccinated with C. gloeosporioides firstly and then treated with Trichoderma viride fermentation broth were 20%, 32% and 88%, respectively. Further, the value of TSS, TA, MDA, POD, PPO, total phenol and colour index were all better than the other groups. This suggested that fermentation broth of Trichoderma viride has better antimicrobial activity on C. gloeosporioides of Mango after postharvest and obviously effective for fruit preservation.