Control of Gray Mold of Grape by Pre-Harvest Application of Candida Oleophila and Its Combination With a Low Dosage of Euparen

El-Neshawy, S.; El-Morsy, F. M.

doi:10.17660/actahortic.2003.600.10

Cited by 4 publications

(4 citation statements)

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“…Three applications of the yeast C. oleophila, made at 10-day intervals, 15 days before harvest provided postharvest control of the gray mould pathogen in grapes (El-Neshawy & El-Morsy, 2003). The tolerance of the yeast strains to the storage temperatures and CA treatments is unknown.…”

Section: Discussionmentioning

confidence: 99%

“…Klöcker) Janke and Candida guilliermondii (Castellani) for control of Rhizopus rot (McLaughlin & Wilson, 1992), and Candida oleophila (Montrocher) for control of blue mould (Droby et al, 2002) and gray mould (El-Neshawy & El-Morsy, 2003). In field trials, biological control, or a combination of biological and chemical control, has resulted in control of gray mould (Elad, 1994;Harman et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

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Long-Term Storage Quality of Table Grapes as Influenced by Pre-Harvest Yeast Applications and Post-Harvest Use of Controlled Atmosphere

Klaasen¹,

Merwe

Vries

et al. 2017

SAJEV

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The effects of pre-harvest applications of antagonistic yeast and controlled atmosphere storage treatments on inhibiting Botrytis cinerea decay and maintaining the quality of table grapes were compared to identify a treatment that could replace the use of sulphur dioxide (SO2) during post-harvest handling. Treatments for this study included pre-harvest application of antagonistic yeasts Cryptococcus albidus (Yieldplus ® ), Cryptococcus sp. (LF) and Candida pelliculosa (R951) on table grapes (cvs. 'Barlinka', 'Dauphine', 'Red Globe', 'Sunred Seedless' and 'Thompson Seedless') from 2001 to 2003. Grapes were stored under regular (air), controlled atmosphere (CA, O 2 + CO 2 ) and SO 2 conditions at -0.5°C and subsequent storage at a 15°C to simulate shelf-life conditions. Results of this study showed that Botrytis decay levels did not develop rapidly due to low temperatures (-0.5°C vs 15°C), shorter storage periods (4 vs 8 weeks or 0 vs 7 vs 14 days), and CA treatment effects. The CA gas mixtures maintained commercially important low levels (less than 1%) of B. cinerea decay during the cold storage period at -0.5°C. However, during shelf-life storage at 15°C these low levels of decay could only be maintained by some of the SO 2 treatments. A necessary commercial requirement is to maintain low decay levels for longer at higher shelf-life temperatures, for which this study cannot conclusively recommend a CA and/or antagonistic yeast treatment as an alternative to SO 2 . However, pre-harvest applications of the yeast and CA limited the general quality deterioration of the grapes at -0.5°C and 15°C compared to SO 2 treatments. Inclusion of macro-or micro-perforated polyethylene packaging liners in combination with CA and pre-harvest yeast treatments did not show obvious negative effects on quality parameters in this study. Discovery and selection of yeast strains that survive under low temperatures and CA conditions would make suitable candidates for continued control of decay development on the fruit surface during shelf-life storage periods.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Long-Term Storage Quality of Table Grapes as Influenced by Pre-Harvest Yeast Applications and Post-Harvest Use of Controlled Atmosphere

Klaasen¹,

Merwe

Vries

et al. 2017

SAJEV

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“…High temperatures can markedly reduce the viability of biocontrol agents, especially when preharvest applications are administered under field conditions. Some biocontrol yeasts can be administered as preharvest applications (44)(45)(46). Therefore, to develop recommendations for their mass production, application, and use, understanding their response to heat stress is essential.…”

Section: Environmental Stressesmentioning

confidence: 99%

Responses of Yeast Biocontrol Agents to Environmental Stress

Yuan

Wisniewski

Droby

et al. 2015

Appl Environ Microbiol

119

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c Biological control of postharvest diseases, utilizing wild species and strains of antagonistic yeast species, is a research topic that has received considerable attention in the literature over the past 30 years. In principle, it represents a promising alternative to chemical fungicides for the management of postharvest decay of fruits, vegetables, and grains. A yeast-based biocontrol system is composed of a tritrophic interaction between a host (commodity), a pathogen, and a yeast species, all of which are affected by environmental factors such as temperature, pH, and UV light as well as osmotic and oxidative stresses. Additionally, during the production process, biocontrol agents encounter various severe abiotic stresses that also impact their viability. Therefore, understanding the ecological fitness of the potential yeast biocontrol agents and developing strategies to enhance their stress tolerance are essential to their efficacy and commercial application. The current review provides an overview of the responses of antagonistic yeast species to various environmental stresses, the methods that can be used to improve stress tolerance and efficacy, and the related mechanisms associated with improved stress tolerance.

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“…In field and laboratory studies, pre‐ and postharvest applications of Candida spp. have given effective control of B. cinerea in a wide range of crops; for example, C. oleophila (El‐Neshawy & El‐Morsy, ) and C. guillermondii (Scherm et al ., ) when applied to apples and C. saitoana (El Ghaouth et al ., ) for postharvest disease control in apples and citrus.…”

Section: Introductionmentioning

confidence: 99%

Biological control of botrytis bunch rot in organic wine grapes with the yeast antagonist Candida sake CPA‐1

et al. 2012

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The aim of this research was to confirm the efficacy of the yeast antagonist Candida sake CPA-1 in suppressing botrytis bunch rot development, in an organic vineyard under Mediterranean conditions for two seasons, and compare its performance with that of two biologically based products currently registered for botrytis bunch rot control in New Zealand. In 2009, treatments applied were: commercial formulations of Ulocladium oudemansii (BOTRY-Zen ® ) and chitosan (ARMOUR-Zen ® ), C. sake CPA-1 combined with the fatty acid-based additive Fungicover ® and combinations of these products. All treatments were applied six times between early flowering and harvest and compared with an unsprayed control. In 2010, the treatments focused on C. sake and Fungicover and the number of applications was reduced from six to four. The population dynamics of U. oudemansii and C. sake were measured and wine quality tests were carried out in both seasons. Disease control achieved by C. sake treatments in 2009 were comparable to those achieved by BOTRY-Zen and ARMOUR-Zen. Applications of C. sake plus Fungicover between flowering and harvest significantly (P < 0Á05) reduced botrytis bunch rot incidence and severity by 64% and 90%, respectively, compared with the untreated control in 2009, and by 67% and 89%, respectively, in 2010. Treatments did not adversely affect wine quality parameters after treated grapes were processed. Candida sake consistently provided effective control of botrytis bunch rot in grapes under different meteorological and disease pressure conditions, thereby improving its potential for future commercial applications.

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Control of Gray Mold of Grape by Pre-Harvest Application of Candida Oleophila and Its Combination With a Low Dosage of Euparen

Cited by 4 publications

References 0 publications

Long-Term Storage Quality of Table Grapes as Influenced by Pre-Harvest Yeast Applications and Post-Harvest Use of Controlled Atmosphere

Long-Term Storage Quality of Table Grapes as Influenced by Pre-Harvest Yeast Applications and Post-Harvest Use of Controlled Atmosphere

Responses of Yeast Biocontrol Agents to Environmental Stress

Biological control of botrytis bunch rot in organic wine grapes with the yeast antagonist Candida sake CPA‐1

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