Integrated control of brown rot of sweet cherry fruit with a preharvest fungicide, a postharvest yeast, modified atmosphere packaging, and cold storage temperature

Abstract

Abstract An integrated approach was studied for control of postharvest brown rot of sweet cherry fruit. System components included a preharvest application of propiconazole, a postharvest application of a wettable dispersible granular formulation of the yeast Cryptococcus infirmo-miniatus (CIM) Pfaff and Fell, storage in modified atmosphere, and storage at 2.8 °C for 20 days or −0.5 °C for 42 days. Preharvest propiconazole and postharvest CIM were similarly effective for control of brown rot. A significant propiconazole–CIM synergism was observed. Modified atmosphere significantly reduced brown rot compared to air-stored fruit. The storage temperature regime effect was inconsistent. This integrated decay control approach was effective and is especially relevant since postharvest fungicide options for cherry are limited.