Abstract
The effectiveness of biological control using Candida famata yeast (strain 22D isolated from fig fruit) against Penicillium digitatum was investigated on 'Star Ruby' grapefruits during 30 days of storage at 8°C and an additional week of simulated marketing period (SMP). Yeast was applied separately or in combination with curing (37°C for 72 h, relative humidity 95%) in comparison with a standard treatment with 1200 ppm imazalil (IMZ) fungicide, on artificially infected 'Star Ruby' grapefruits, after 1, 36 and 72 h incubation at 25°C,. Untreated and inoculated fruit were used as controls. Biological control significantly reduced mould decay during the first 15 days of storage, when yeast were applied within 36 h after inoculation. Decay rate increased significantly during prolonged storage and after 30 days differences between fruit treated with yeast and control fruits were not significant. Neither heat, nor yeast separately inhibited decay development when applied 36-72 h after inoculation. Combined treatments carried out within 36 h after fruit inoculation significantly reduced decay percentage, both during storage and after SMP.
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