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Citrus green mould control in stored "Star ruby" grapefruit by the use of a bio-control yeast under curing conditions.

Author(s) : HALLEWIN G. d', ARRAS G., DETTORI A., et al.

Summary

The effectiveness of biological control using Candida famata yeast against Penicillium digitatum was investigated on "Star ruby" grapefruits. Yeast was applied separately or in combination with curing in comparison with a standard treatment with 1200 ppm imazalil fungicide. 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. Combined treatments carried out within 36 h after fruit inoculation significantly reduced decay percentage, both during storage and simulated marketing period.

Details

  • Original title: Citrus green mould control in stored "Star ruby" grapefruit by the use of a bio-control yeast under curing conditions.
  • Record ID : 2000-1924
  • Languages: English
  • Source: Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

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