Efficacy of the Yeast Wickerhamomyces anomalus in Biocontrol of Gray Mold Decay of Tomatoes and Study of the Mechanisms Involved

Foods

Qiya Yang¹  Hongyin Zhang¹  Boen Lanhuang¹  Esa Abiso Godana¹ 

[1] Schoold of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;

关键词: tomato;    biocontrol;    Wickerhamomyces anomalus;    enzyme activity;    Botrytis cinerea;   

DOI  :  10.3390/foods11050720

来源: DOAJ

【 摘 要 】

Gray mold decay is a widespread postharvest disease in tomato that results from infection by the pathogen Botrytis cinerea, leading to huge economic losses. The objective of this study was to select the most effective antagonistic yeast to control tomato gray mold from six potential biocontrol agents and to investigate the possible control mechanism. The results showed that the yeast Wickerhamomyces anomalus was the most effective in inhibiting B. cinerea among the six strains both in vivo and in vitro on tomato, with a colony diameter of 11 mm, a decay diameter of 20 mm, and the lowest decay incidence (53%)—values significantly smaller and lower than the values recorded for the control group and the other yeasts. The efficacy of the control depended on the increase in yeast concentration, and the decay incidence and lesion diameter were reduced to 31%, 28% and 7 mm, 6 mm, respectively, when treated with 1 × 10⁸ and 1 × 10⁹ cells/mL W. anomalus. In addition, W. anomalus was able to rapidly colonize and stably multiply in tomato, occupying the space to control pathogen infection. W. anomalus was also able to motivate the defense mechanism of tomato with stimulation of defense-related enzymes PPO, POD, APX, and SOD and promotion of the content of total phenols and flavonoid compounds. All these results suggest that W. anomalus exhibited exceptional ability to control gray mold in tomato.

【 授权许可】

Unknown