A combination heat treatment Pichia guilliermondii prevents cherry tomato spoilage by fungi

2011/03/09   下载量： 6 次

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Thisstudyinvestigatedtheeffectivenessofheattreatmentand Pichiaguilliermondii,eitheraloneorin combination,tocombatpostharvestfungalspoilageincherrytomatofruit. Invitro experiments demonstratedthatheattreatmentat38°Csignificantlyinhibitedmycelialgrowthofthreedifferent pathogens(Botrytiscinerea, Alternariaalternata and Rhizopusstolonifer Ehrenb). Invivo experiments unveiledthateitherheattreatmentor P.guilliermondii reduceddecaycausedbythesepathogens. Furthermore,acombinationofheattreatmentfollowedbytheapplicationof P.guilliermondii (H+P) providedthebestefficacyinpreventionofcherrytomatofromfungalspoilage.Following,H+Ptreatment, electronicnosedetectedareductionofvolatilityincherrytomatofruitodor,anindicatorofpreservingfruit's freshness.Scanningelectronmicroscopyunveiledthatheattreatmentat38°Cfor24hinhibitedhyphae growthandsporegerminationof R.stolonifer Ehrenbwhile P.guilliermondii multipliedrapidlyonfruit wounds,anditscellshadastrongcapabilityofadhesiontothehyphaeof R.stolonifer Ehrenb.However,heat treatmentalsoseriouslyinjured P.guilliermondii,therefore P.guilliermondii shouldbeappliedafterheat treatment.Acombinationofheattreatmentand P.guilliermondii isoneofthemosteffectivetechniquesat controllingpostharvestfungalspoilageincherrytomatofruit.

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北京盈盛恒泰科技有限责任公司
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