Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries (original) (raw)

2018, International journal of food microbiology

The effectiveness of Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae as biocontrol agents on postharvest decay of strawberry (Fragaria x ananassa, cv. 'Alba') fruit, and their inhibitory activities on some decay-causing fungi were evaluated. Volatile organic compounds from these yeasts decreased mycelial growth of Botrytis cinerea by 69%, and by less for Monilinia fructicola, Alternaria alternata, Aspergillus carbonarius, Penicillium digitatum, Cladosporium spp., and Colletotrichum spp. Strawberry fruit exposed to 6-day-old liquid cultures of W. anomalus, M. pulcherrima and S. cerevisiae for 48h showed 89%, 40%, and 32% reductions, respectively, in gray mold McKinney Index. Vapours of ethyl acetate, the main volatile organic compound of these yeasts, completely inhibited B. cinerea growth at 8.97mg/cm, and suppressed gray mold on strawberry fruit at 0.718mg/cm. The biocontrol activities of these yeasts can be ascribed to ethyl acetate, which ...