Antagonistic yeasts for the biological control of Penicillium digitatum on lemons stored under export conditions

Perez, María Florencia; Ibarreche, Julia Perez; Isas, Ana Sofía; Sepúlveda, Milena; Ramallo, J. C.; Dib, Julián Rafael

doi:10.1016/j.biocontrol.2017.10.006

Cited by 58 publications

(33 citation statements)

References 17 publications

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“…The killer yeast used in this study was previously isolated and characterized as described by Perez et al [ 26 , 27 , 28 ]. It was identified as belonging to the species Clavispora lusitaniae strain 146 (NCBI accession number KY442860).…”

Section: Methodsmentioning

confidence: 99%

“…Although new chemical agents [ 19 , 20 , 21 ] and peptides [ 22 ] for the control of P. digitatum are being developed, biological control remains the most promising option [ 8 ]. Among biocontrol agents, antagonistic yeasts have been the most frequently tested organisms [ 3 , 8 , 10 , 23 , 24 , 25 , 26 , 27 , 28 , 29 ]. Recent work highlighted the use of the killer yeast Clavispora lusitaniae strain 146 as a promising biocontrol agent against P. digitatum .…”

Section: Introductionmentioning

confidence: 99%

“…Recent work highlighted the use of the killer yeast Clavispora lusitaniae strain 146 as a promising biocontrol agent against P. digitatum . Besides its preventive activity against green mold in lemons, C. lusitaniae 146 showed a high tolerance to fungicides normally used in citrus packinghouses, suggesting a possible combined use in order to reduce or avoid the utilization of synthetic fungicides [ 27 ]. Moreover, strain 146 has the ability to maintain protection during an entire harvest period of lemons along with the ability to colonize wounds in lemons at both low and room temperatures [ 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Protection of Citrus Fruits from Postharvest Infection with Penicillium digitatum and Degradation of Patulin by Biocontrol Yeast Clavispora lusitaniae 146

et al. 2020

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Fungal rots are one of the main causes of large economic losses and deterioration in the quality and nutrient composition of fruits during the postharvest stage. The yeast Clavispora lusitaniae 146 has previously been shown to efficiently protect lemons from green mold caused by Penicillium digitatum. In this work, the effect of yeast concentration and exposure time on biocontrol efficiency was assessed; the protection of various citrus fruits against P. digitatum by C. lusitaniae 146 was evaluated; the ability of strain 146 to degrade mycotoxin patulin was tested; and the effect of the treatment on the sensory properties of fruits was determined. An efficient protection of lemons was achieved after minimum exposure to a relatively low yeast cell concentration. Apart from lemons, the yeast prevented green mold in grapefruits, mandarins, oranges, and tangerines, implying that it can be used as a broad-range biocontrol agent in citrus. The ability to degrade patulin indicated that strain 146 may be suitable for the control of further Penicillium species. Yeast treatment did not alter the sensory perception of the aroma of fruits. These results corroborate the potential of C. lusitaniae 146 for the control of postharvest diseases of citrus fruits and indicate its suitability for industrial-scale fruit processing.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Protection of Citrus Fruits from Postharvest Infection with Penicillium digitatum and Degradation of Patulin by Biocontrol Yeast Clavispora lusitaniae 146

et al. 2020

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“…As a necrotrophic fungal pathogen, Pd infects citrus fruit through a variety of wounds originating from mechanical damage and environmental factors including cold, burn, wind, hail, and insects [30]. Pd conidia dispersed by wind or raindrops onto the surface of citrus fruit can germinate to produce germ tubes under suitable conditions.…”

Section: Infection Processmentioning

confidence: 99%

Citrus Postharvest Green Mold: Recent Advances in Fungal Pathogenicity and Fruit Resistance

et al. 2020

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As the major postharvest disease of citrus fruit, postharvest green mold is caused by the necrotrophic fungus Penicillium digitatum (Pd), which leads to huge economic losses worldwide. Fungicides are still the main method currently used to control postharvest green mold in citrus fruit storage. Investigating molecular mechanisms of plant–pathogen interactions, including pathogenicity and plant resistance, is crucial for developing novel and safer strategies for effectively controlling plant diseases. Despite fruit–pathogen interactions remaining relatively unexplored compared with well-studied leaf–pathogen interactions, progress has occurred in the citrus fruit–Pd interaction in recent years, mainly due to their genome sequencing and establishment or optimization of their genetic transformation systems. Recent advances in Pd pathogenicity on citrus fruit and fruit resistance against Pd infection are summarized in this review.

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“…Because consumers are more and more concerned about the use of synthetic preservatives, the exploitation of natural compounds has been intensively researched in recent years [6][7][8][9][10]. Innovations in preserving horticultural commodities can be achieved through three directions: (1) introduction of biocontrol agents, such as yeasts and bacteria [11][12][13]; (2) use of plant essential oils (EOs) extracted from thyme, mint, lemongrass, lemon balm, oregano, or savory [5,[14][15][16]; and (3) by physical methods like sulphur dioxide fumigation, use of ozone, or mixed techniques [7,17,18].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

et al. 2020

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There is an increasing interest in developing natural methods to replace the current chemicals used for maintaining postharvest quality of citrus fruits. The essential oil antifungal activity of mint (MEO), basil (BEO), and lavender (LEO) acting as the vapor-phases was tested against Penicillium digitatum. The minimum doses with fungistatic and fungicidal effect, in vitro, acting as the vapor-phases, were set up. The minimum fungicidal dose was 300 μL for BEO and 350 μL LEO, while for MEO only minimal dose with fungistatic effect was reached. The IC50 values were calculated and used (v/v) for testing preservation of lemon fruits, in close space enriched in vapor oil. For this purpose, the following two independent in vivo experiments were carried out: experiment 1, inoculated lemons with P. digitatum stored without chemical treatments 7 days, at 22 ± 2 °C, at two concentrations (C1—IC50 equivalent; C2—half of C1); and experiment 2, the non-inoculated lemons kept under the same conditions and concentrations of EO vapor served to evaluate the lemon quality properties. The results showed that antifungal protective effect was provided in the order of LEO-C1 > BEO-C1 > MEO-C1 > BEO-C2 > MEO-C2 > LEO-C2. The quality indicators like weight loss, pH, and firmness were not negatively influenced.

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Antagonistic yeasts for the biological control of Penicillium digitatum on lemons stored under export conditions

Cited by 58 publications

References 17 publications

Protection of Citrus Fruits from Postharvest Infection with Penicillium digitatum and Degradation of Patulin by Biocontrol Yeast Clavispora lusitaniae 146

Protection of Citrus Fruits from Postharvest Infection with Penicillium digitatum and Degradation of Patulin by Biocontrol Yeast Clavispora lusitaniae 146

Citrus Postharvest Green Mold: Recent Advances in Fungal Pathogenicity and Fruit Resistance

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

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