Abstract
AbstractIn this study, the effects of the application of selected bio‐fertilizer and fungicides (Bacillus subtilis,Trichoderma harzianum,Boscalid + Pyraclostrobin,T. harzianum + ½Boscalid + Pyraclostrobin,B. subtilis + ½Boscalid + Pyraclostrobin) on the quality ofRomaine lettuce were investigated. Water, relative water and chlorophyll content, color values, sensory properties and mesophilic aerobic bacteria, mold and yeast counts were analyzed.B. subtilisandT. harzianum + ½BosPyra‐treated samples showed the lowest decay degree during storage.B. subtilisandT. harzianumtreatments showed potential favorable effects on lettuce characteristics. Moreover, favorable effects were shown on color difference and sensory evaluations during storage so that these applications may be advisable to producers.Practical ApplicationsPrevious studies indicated that new biological methods increased the lettuce yield and protected lettuce from fungal diseases during growing. However, there is a scarcity on the effect of these methods on the quality, microbiota and shelf life of these lettuces.Bacillus subtilisandTrichoderma harzianumbio‐fungicide treatments seemed to reduce the degree of quality deterioration during storage of lettuce, lowering microbiological growth and increasing storage life. These observations are of crucial importance for the food industry, potentially leading to increased profitability in fresh produce, including fresh processed lettuce, fresh‐cut lettuce and ready‐to‐eat salads.
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