Abstract
The aim of this work was to evaluate the efficacy of an innovative edible coating that combines Hanseniaspora uvarum and konjac glucomannan to preserve blueberries. The antagonistic yeast and four main fungi (Aspergillus niger, Penicillium, Alternaria alterniformis, Pseudomonas spp.) isolated from blueberry pathogens were subjected to in vitro antibacterial experiments, and the optimal concentration of antagonistic yeast was determined as 1 × 108 CFU/mL. The antibacterial mechanism of yeast against pathogenic fungi was characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, viscometry, measurement of electrospray droplet size and coating thickness. Finally, the resulting spray was used to treat blueberry wound rot and to store blueberries. After 14 days of storage, the konjac glucomannan/Hanseniaspora uvarum composite coating solution was found to be more effective in maintaining blueberry quality compared with the control and konjac glucomannan groups.
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