Effects of Hanseniaspora uvarum integrated with salicylic acid or sodium bicarbonate on postharvest decay of grapes

摘要

This study was conducted to investigate the application of the antagonistic yeast strain of Hanseniaspora uvarum combined with salicylic acid (SA) and sodium bicarbonate (SBC) to create an efficient integrated approach to control grey mould on grapes. The results indicated that the treatment of 1 x 10~8 CFU/ml H. uvarum combined with SA at 2 mM and combined with SBC at 2% resulted in a remarkably improved control of B. cinerea infections on grapes at 25°C, RH 95%. In experimental trials, the average lesion diameter of the samples treated with H. uvarum plus 2 mM SA and H. uvarum plus 2% SBC after 3 days were both 0.81 cm, which were significantly smaller compared with that of the samples treated with H. uvarum individually (0.891 cm; 0.9 cm) and with sterile distilled water (1.318 cm; 1.36 cm). Furthermore, integration of H. uvarum with SA and with SBC both significantly reduced the decay rate, leave rate, weight loss while maintained the firmness, titratable acidity (TA), total soluble solids (TSS) of the grapes. The proper combination of antagonist yeasts and chemical reagent can thus provide an effective strategy to reduce postharvest decay of grape fruit.