Effects of hot air treatment in combination with Pichia guilliermondii on postharvest preservation of peach fruit

Abstract

The combined treatment could control fungal diseases, besides delay the decline of quality and antioxidant parameters, so as to achieve the purpose of fresh keeping for harvested peach fruit. © 2018 Society of Chemical Industry.

Effects of Bacillus Subtilis CF‐3 VOCs Combined with Heat Treatment on the Control of Monilinia fructicola in Peaches and Colletotrichum gloeosporioides in Litchi Fruit

“…The SSC in the CF‐3 + HT group was higher than that of the other treatment groups in peach and litchi fruit (Figure 2B and 7B). Previous studies reported that the heat treatment combined with P. guilliermondii showed a significantly higher SSC than the control postharvest in apples (Zhao & Yin, ) and peaches (Zhao et al., ).…”

“…In fruit, it is common for weight loss to increase with increasing storage time. Proper heat treatment decreases the respiration rate and ethylene production, thereby maintaining the integrity of the membrane structure (Zhao et al., ), and interrupts the evapotranspiration pathway by covering the microfractures of the peach skin and litchi rind, resulting in a more even distribution of cuticular fruit waxes (Garcia et al., ). CF‐3 + HT treatment can effectively reduce the weight loss of peach and litchi fruit during storage (Figure 2A and 7A).…”

“…PPO is an important defense enzyme associated with disease resistance in plants, involved in the lignification of plant cells, and catalyzes the formation of lignin and phenols, which provides plant cells with a mechanism against pathogen infection (Shi, Wang, Lu, & Deng, ). SOD and CAT can enhance the scavenging ability of reactive oxygen species (ROS) and protect the fruit cell membrane from oxidative damage (Zhao et al., ). In our study, the CF‐3 + HT group was found to activate the antioxidant protection system in the fruit more efficiently, remove the excess reactive oxygen, and achieve a dynamic balance.…”

“…However, it has limitations such as narrow antibacterial spectrum and vulnerability to environmental factors. A recent study showed that the control of fruit and vegetable diseases by biological control alone is difficult to attain when compared to use of chemical fungicides (Zhao, Li, & Yin, ). Therefore, the combination of antagonistic agents with other safe and effective treatment technologies, as well as the innovation of practical ways of utilization and posttreatment technology, are worthy of further study (Guo, Wang, & Xu, ).…”

“…Hot air combined with C. laurentii treatment enhanced the disease resistance of cherry tomato fruit (Wei, ). At present, in cherry tomato (Zhao et al., ), apple (Zhao & Yin, ), and peach (Zhao et al., ), heat treatment in combination with application of yeast as a biological control, has been used successfully to inhibit postharvest diseases caused by Botrytis cinereal and C. gloeosporioides , and for the prevention and control of Penicilliosis . However, research is lacking regarding heat treatment combined with B. subtilis .…”