Abstract
This study aimed to isolate and identify moulds from rotten Citrus sinensis post-harvests and to investigate the activity of antagonist and biocontrol activity moulds that cause citrus fruit rotting. A total of 12 mould isolates were obtained. Following the pathogenicity test, two representative mould isolates were selected and identified based on the sequence analyses of internal transcribed spacer (ITS) regions of the rDNA. Methods used in this study include isolation of fungal postharvest diseases, pathogenicity assay, antagonism assay, growth curve analysis, in vitro biocontrol assay, and molecular phylogenetic analysis. Two isolates of fungal postharvest diseases were determined as the most destructive pathogens. The biocontrol assay showed that isolates of Y1 and Y10 were capable to reduce the growth of fungal isolates K6 and K9 and mitigate up to 100% of the damage of sweet citrus fruits after 7 days of incubation. The moulds were identified as K6 (Aspergillus flavus sensu lato) and K9 (Aspergillus niger sensu lato). Phylogenetic analysis showed that the Y10 yeast isolate was identified as Candida orthopsilosis, whereas the Y1 isolate had a close genetic relationship with Aureobasidium pullulans and possibly belongs to a new species. Further analysis is necessary to confirm this finding.
Highlights
Damage that occurred to postharvest products results in reduced quality and nutrient content of fruit
Yeast cultures from the T. grandis plant provided by the UNJCC collection were used for antagonistic and biocontrol tests on pathogenic moulds in citrus fruits
Ten Citrus fruit samples were obtained from the Jatinegara traditional market, East
Summary
Damage that occurred to postharvest products results in reduced quality and nutrient content of fruit. This can occur during picking, storing, packing, and in circumstances that lack sanitation [1,2]. This can cause the colonization of moulds, causing damage to the fruit. Sustainability 2021, 13, 7479 benefits such as antioxidants, vitamin C, hydroxycinnamic acids, and anthocyanins [4]. Both the fruit and the whole plant are vulnerable to pathogenic moulds [5]
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