CLC number: S476+.9
On-line Access: 2015-04-03
Received: 2014-06-10
Revision Accepted: 2014-12-10
Crosschecked: 2015-03-27
Cited: 1
Clicked: 4143
Citations: Bibtex RefMan EndNote GB/T7714
Hao Hu, Yang Xu, Huang-ping Lu, Rui Xiao, Xiao-dong Zheng, Ting Yu. Evaluation of yeasts from Tibetan fermented products as agents for biocontrol of blue mold of Nashi pear fruits[J]. Journal of Zhejiang University Science B, 2015, 16(4): 275-285.
@article{title="Evaluation of yeasts from Tibetan fermented products as agents for biocontrol of blue mold of Nashi pear fruits",
author="Hao Hu, Yang Xu, Huang-ping Lu, Rui Xiao, Xiao-dong Zheng, Ting Yu",
journal="Journal of Zhejiang University Science B",
volume="16",
number="4",
pages="275-285",
year="2015",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1400162"
}
%0 Journal Article
%T Evaluation of yeasts from Tibetan fermented products as agents for biocontrol of blue mold of Nashi pear fruits
%A Hao Hu
%A Yang Xu
%A Huang-ping Lu
%A Rui Xiao
%A Xiao-dong Zheng
%A Ting Yu
%J Journal of Zhejiang University SCIENCE B
%V 16
%N 4
%P 275-285
%@ 1673-1581
%D 2015
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1400162
TY - JOUR
T1 - Evaluation of yeasts from Tibetan fermented products as agents for biocontrol of blue mold of Nashi pear fruits
A1 - Hao Hu
A1 - Yang Xu
A1 - Huang-ping Lu
A1 - Rui Xiao
A1 - Xiao-dong Zheng
A1 - Ting Yu
J0 - Journal of Zhejiang University Science B
VL - 16
IS - 4
SP - 275
EP - 285
%@ 1673-1581
Y1 - 2015
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1400162
Abstract: A total of 20 strains of yeast isolated from Tibetan fermented products were screened for antagonism against blue mold of pear caused by Penicillium expansum. Six isolates that inhibited incidence of postharvest decay by 35% or more were selected for further screening. Among them, the most effective was Rhodotorula mucilaginosa. The results showed that washed cell suspensions of R. mucilaginosa yielded better antagonistic efficacy than unwashed cell-culture mixtures, cell-free culture filtrates, and autoclaved cell cultures. biocontrol activity improved with increasing concentrations of incubated cells. The best concentration was 1×108 cells/ml, at which the incidence of decay was only 16.7% after 6 d of incubation. The germination of conidia of P. expansum in vitro was significantly inhibited by both washed cell-suspensions and unwashed cell-culture mixtures. Rapid colonization by yeast at different concentrations showed a relationship between yeast-cell concentration and biocontrol activity. Although the titratable acidity of pear fruits increased after treatment, R. mucilaginosa did not affect the total soluble solids or ascorbic acid content. This is the first study to report that the yeast R. mucilaginosa from Tibet Autonomous Region of China may have potential as an antagonist to control the postharvest decay of pear fruits.
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