ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Biocontrol of postharvest blue mould on pear and apple fruits with the combination of Candida sake (CPA-1) and Pseudomonas syringae (CPA-5)

Nunes C.; Usall J.; Manso T.; Teixido N. and Vinas I.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.108

2004

บทคัดย่อ

Blue mould caused by Penicillium expansum is the most important postharvest disease of pome fruit worldwide. Synthetic fungicide use has been curtailed because of the developmental safety. There is a clear need to develop new alternative methods for controlling postharvest diseases. The development of biocontrol agents has been the most study area in the last few years. The yeast Candida sake CPA-1 and the bacterium Pseudomonas syringae CPA-5 were isolated from apple surface. These microorganisms have been tested, for many years, for their control activity against the major postharvest diseases of pome fruits. They were effective in controlling Penicillium expansum, Botrytis cinerea and Rhizopus stolonifer o­n apple and pear fruits. However in any biocontrol system the efficacy of a single biocontrol agent is inconsistent and variable. o­ne approach to improve the efficacy of the biocontrol system is applying mixed cultures of microorganisms with antagonistic activity.

In this study the effectiveness of Candida sake (CPA-1) in combination with Pseudomonas syringae (CPA-5) for controlling P. expansum on pears and apples was determined. The concentrations tested were 5_106 for C. sake and 2_107 and for P. syringae. At room temperature the two antagonists were combined in proprotions of 0 to 100% in 25% increments. The best combinations were chosen for the assays under cold temperature and different atmosphere conditions. Population dynamics of C. sake and P. syringae in mixture or individual application in wounded fruits were determined.

From the experimental results it can be concluded that the combination of C. sake and P. syringae improves the control of P. expansum in apple and pears fruits and allows the required concentration to achieve control to be reduced, with the consequent reduction in the cost of the treatment.