บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Citrus green mould control in stored 'Star Ruby' grapefruit by the use of a bio-control yeast under curing conditions.

D'hallewin, G.; Arras, G.; Dessi, R.; Dettori, A.; Schirra, M.;

Acta Horticulturae Year: 1999 Issue: No. 485 Pages: 111-115 Ref: 10 ref.

1999

บทคัดย่อ

Citrus green mould control in stored 'Star Ruby' grapefruit by the use of a bio-control yeast under curing conditions.

The effectiveness of biological control using Candida famata [Torulopsis candida] yeast (strain 22D isolated from fig fruits) against Penicillium digitatum was investigated on Star Ruby grapefruits during 30 days of storage at 8 deg C and an additional week of simulated marketing period (SMP). The yeast was applied separately or in combination with curing (37 deg C for 72 h, 95% RH) to artificially infected fruits after 1, 36 or 72 h incubation at 25 deg C. Untreated and inoculated fruits were used as controls. Biological control significantly reduced mould decay during the first 15 days of storage, when yeast was applied within 36 h after inoculation. Decay rate increased significantly during prolonged storage and after 30 days differences between fruits treated with yeast and control fruits were not significant. Neither heat nor yeast applied separately inhibited decay development when applied 36-72 h after inoculation. Combined treatments carried out within 36 h after fruit inoculation signif

icantly reduced decay percentage, both during storage and after SMP.