Biological inhibition of Apple mold in postfermentation of apple.

摘要

The invention relates to the identification of Antagonistic Yeast Species with the ability to inhibit the storage of Apple mold. The method includes treating apples before storage by immersing them in a yeast suspension. Two treatments have been carried out: (...) one is about healthy fruit that is primarily free from injury or disease, and the other is (...) a POROn injured fruit at multiple venues, randomly During the storage period (180 days), the corrosion degree of different kinds of fruits was monitored. The treatment results in the selection of yeast strains, which have an amazing effect in reducing the incidence of decay caused by multiple fungal species. suchThree genera of fermentationCryptococcus albidus Pichia guiellermondii ("pel 1") was selected to effectively inhibit mold in Apple during storage. In vitro and in vivo experiments in the laboratory confirmed the results of large-scale treatment. Other aspects of the invention relate to the study of action modes of selected antagonists and their growth favorable conditions.