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Litchis : contrôle après récolte de la pourriture à l'aide de Bacillus subtilis.

Postharvest control of litchi fruit rot by Bacillus subtilis.

Auteurs : JIANG Y. M., ZHU X. R., LI Y. B.

Type d'article : Article

Résumé

Litchi fruit are extremely susceptible to postharvest moulds. The in pathogen was isolated and identified as Peronophytora litchi. Of antagonists tested, Bacillus subtilis was the most effective against Peronophytora litchi. The antifungal activity of Bacillus subtilis reached a maximum after 48 hours of culture, and then decreased. Purification of the crude extract of Bacillus subtilis followed by gel filtration confirmed that the antifungal compound of Bacillus subtilis had a molecular weight of about 1.2 kD. Both the antagonist and its extract were effective in controlling artificial fruit pathogens, but the use of the extract had a better effect than the antagonist. Application of the extract of Bacillus subtilis exhibited good control of decay for a storage period of 30 days at 5 °C and quality maintenance of litchi fruit in terms of eating scores and contents of total soluble solids, titratable acidity and ascorbic acid. No off-flavour of the treated fruit was tasted.

Détails

  • Titre original : Postharvest control of litchi fruit rot by Bacillus subtilis.
  • Identifiant de la fiche : 2002-1911
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 34 - n. 7
  • Date d'édition : 2001

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