Postharvest control of litchi fruit rot by Bacillus subtilis

Citation
Ym. Jiang et al., Postharvest control of litchi fruit rot by Bacillus subtilis, LEBENSM-WIS, 34(7), 2001, pp. 430-436
Citations number
48
Categorie Soggetti
Food Science/Nutrition
Journal title
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
ISSN journal
00236438 → ACNP
Volume
34
Issue
7
Year of publication
2001
Pages
430 - 436
Database
ISI
SICI code
0023-6438(2001)34:7<430:PCOLFR>2.0.ZU;2-T
Abstract
The litchi (Litchi chinensis Sonn.) fruit are extremely susceptible to post harvest moulds. The main pathogen of litchi,fruit was isolated anti identif ied as Peronophythora litchi. Of antagonists tested, Bacillus subtilis it-a s the most effective against Peronophythora litchi. The relative antifungal activity of Bacillus subtilis reached a maximum after 48 h culture, and th en decreased gradually. Purification of the crude extract of Bacillus subti lis folowed by Sepharose Toyopearl HW-50 gel, filtration confirmed that the antifungal compound of Bacillus subtilis had a molecular weight of about 1 .2 kD. Both the antagonist and its extract were effective in controlling ar tificially wound-inoculated fruit pathogens, but the use of the extract had better effect than that of the antagonist. Furthermore, application of the extract of Bacillus subtilis exhibited good control of decay fbr a storage period of 30 days at 5 degreesC and quality maintenance of litchi fruit in terms of eating scores and contents of total soluble solids. titratable ac idity anti ascorbic acid. No off-flavor of the treated,fruit was tasted.