Integrated control of Penicillium digitatum by the predacious yeast Saccharomycopsis crataegensis and sodium bicarbonate on oranges

• Published in: Brazilian journal of microbiology Vol. 41; no. 2; pp. 404 - 410
• Main Authors: Pimenta, R. S.(Universidade Federal do Tocantins Laboratório de Microbiologia Ambiental e Biotecnologia), Silva, J. F. M.(Universidade Federal do Tocantins Laboratório de Microbiologia Ambiental e Biotecnologia), Coelho, C. M.(Universidade Federal do Tocantins Laboratório de Microbiologia Ambiental e Biotecnologia), Morais, P. B.(Universidade Federal do Tocantins Laboratório de Microbiologia Ambiental e Biotecnologia), Rosa, C. A.(Universidade Federal de Minas Gerais Departamento de Microbiologia), Corrêa Jr, A.(Universidade Federal de Minas Gerais Departamento de Microbiologia)
• Format: Journal Article
• Language: English
• Published: Brazil Sociedade Brasileira de Microbiologia 01-04-2010; Springer Nature B.V
• Subjects: biological control; Citrus fruits; Food preservation; Fungi; MICROBIOLOGY; orange; Penicillium; postharvest disease; Saccharomycopsis; Yeast; orange; biological control; Penicillium; Saccharomycopsis; postharvest disease
• ISSN: 1517-8382; 1678-4405; 1678-4405
• DOI: 10.1590/S1517-83822010000200022

Our investigation of integrated biological control (IBC) started with an assay testing activity of the predacious yeast Saccharomycopsis crataegensis UFMG-DC19.2 against Penicillium digitatum LCP 4354, a very aggressive fungus that causes postharvest decay in oranges. Under unfavourable environmental conditions, the yeast showed a high potential for control (39.9% disease severity reduction) of this fungus. This result was decisive for the next step, in which S. crataegensis was tested in association with sodium bicarbonate salt, a generally regarded as safe (GRAS) substance. The yeast was able to survive at different concentrations of the salt (1%, 2% and 5%), and continued to grow for a week at the wound site, remaining viable at high population for 14 days on the fruit surface. The yeast alone reduced the severity of decay by 41.7% and sodium bicarbonate alone reduced severity of decay by 19.8%, whereas the application of both led to a delay in the development of symptoms from 2 to 10 days. Ingredients of the formulations were not aggressive to fruits since no lesions were produced in control experiments.