Abstract
To select antagonistic yeasts for the control of fruit rot caused by Lasiodiplodia theobromae and anthracnose caused by Colletotrichum gloeosporioides in postharvest mango fruit, 307 yeast strains isolated from plant leaves were evaluated for their antagonistic activities against these two fungal pathogens in vitro. Torulaspora indica DMKU-RP31, T. indica DMKU-RP35 and Pseudozyma hubeiensis YE-21 were found to inhibit the growth of L. theobromae whereas only Papiliotrema aspenensis DMKU-SP67 inhibited the growth of C. gloeosporioides. Antagonistic mechanisms of these four antagonistic yeasts in vitro consisted of the production of antifungal volatile organic compounds (VOCs), biofilm formation and siderophore production. T. indica DMKU-RP35 was the most effective strain in controlling fruit rot on postharvest mango fruits. Its action was comparable to that of the fungicide, benomyl, reducing the disease severity by 82.4%, whereas benomyl revealed 87.5% reduction. P. aspenensis DMKU-SP67 reduced anthracnose severity by 94.1%, which was comparable to that of using benomyl (93.9%). The antifungal VOCs produced by these yeast strains also reduced the severity of these diseases on postharvest mango fruits but at lower rates than using yeast cells. Therefore, these antagonistic yeasts have the potential for use as biological control agents for the control of fruit rot and anthracnose diseases.
Highlights
Mango (Mangifera indica Linn.) is a commercially important fruit in several tropical and subtropical countries
Control of fruit rot and anthracnose on postharvest mango fruits by the antagonistic yeasts was evaluated by the method of Bautista-Rosales et al [14]
After 1 h, 20 μL of a conidial suspension (105 spores/mL) of fungal pathogen, which had been prepared by mixing conidia from a 3-day-old L. theobromae culture or a 14-day-old C. gloeosporioides culture grown on potato dextrose agar (PDA) at 25 ◦C with sterile 0.01% tween 80, was applied to each wound
Summary
Mango (Mangifera indica Linn.) is a commercially important fruit in several tropical and subtropical countries. Mango fruits are commonly highly susceptible to diseases caused by pathogenic microorganisms because they are rich in water and nutrients that provide an ideal substrate for the development of pathogenic microorganisms. This leads to a reduction in the quality of mango fruit, especially during the postharvest period, and causes economic losses [1,2]. The symptoms of fruit rot caused by L. theobromae appear as soft brown to black lesions at the stem-end of the fruit. The disease symptoms of anthracnose caused by C. gloeosporioides appear as dark brown and black lesions. Dark spots develop, enlarging to form lesions which may coalesce to cover almost the entire surface of the fruit [6]
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