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Received: 2014-06-10

Revision Accepted: 2014-12-10

Crosschecked: 2015-03-27

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Citations:  Bibtex RefMan EndNote GB/T7714


Hao Hu


Xiao-dong Zheng


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Journal of Zhejiang University SCIENCE B 2015 Vol.16 No.4 P.275-285


Evaluation of yeasts from Tibetan fermented products as agents for biocontrol of blue mold of Nashi pear fruits

Author(s):  Hao Hu, Yang Xu, Huang-ping Lu, Rui Xiao, Xiao-dong Zheng, Ting Yu

Affiliation(s):  Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute for Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China

Corresponding email(s):   xdzheng@zju.edu.cn

Key Words:  Biocontrol, Postharvest, Rhodotorula mucilaginosa, Tibetan yeast isolates, Pear

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",
publisher="Zhejiang University Press & Springer",

%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

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

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.


创新点:首次从西藏发酵制品中筛选得到一株对水晶梨采后青霉病具有较好防治效果的拮抗酵母Rhodotorula mucilaginosa,并对其作用机理进行了初步研究。
结论:从西藏发酵制品中筛选得到一株拮抗酵母R. mucilaginosa,其对水晶梨采后青霉病具有较好的生物防治效果。研究结果发现其主要作用机理为在果实伤口处与病原菌的营养与空间竞争。通过进一步研究,可开发为梨果实采后病害防治的新型生物保鲜剂。

关键词:生物防治;采后;Rhodotorula mucilaginosa;西藏发酵制品;水晶梨

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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