Volatile organic compounds produced by Metschnikowia pulcherrima yeast T-2 inhibited the growth of Botrytis cinerea in postharvest blueberry fruits

Abstract

Postharvest rot of blueberry fruits caused by Botrytis cinerea led to huge economic losses in storage and transportation. In this study, Metschnikowia pulcherrima T-2 was isolated from the surface of ‘Duke’ blueberry fruits and significantly reduced postharvest rot of blueberry fruits. The weight loss rate of T-2 soaked blueberry fruits was decreased; the contents of total soluble solids, titratable acidity and vitamin C of T-2 treated blueberry fruits were increased at a humidity of 85% and 25 °C. T-2 also enhanced the control of gray mold in blueberry fruits, but could not directly inhibit the growth of B. cinerea in vitro. The volatile organic compounds (VOCs) produced by T-2 could inhibit the growth of B. cinerea, and significantly reduced the postharvest rot of blueberry fruits. According to Gas Chromatography-Mass Spectrometry (GC–MS) analysis and antibacterial analysis, the phenylethyl alcohol, benzyl alcohol, 2-ethyl-1-hexanol, benzaldehyde, 3-hydroxy-2-butanone, octanoic acid, 2, 5-dimethyl-pyrazine, acetic acid, and isoamyl acetate were selected. The influence of the above 9 volatiles on B. cinerea growth was assessed by treating B. cinerea in vitro with various concentrations of volatile. The lowest effective amounts of 9 volatiles were established to reduce the postharvest rot of blueberry fruits. These results shed light on the roles of T-2 VOCs in the control of postharvest blueberry fruits to B. cinerea, and provided a new method of postharvest storage.