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Effects of preharvest application of antagonistic yeast combined with chitosan on decay and quality of harvested table grape fruit
Author(s) -
Meng Xianghong,
Tian Shiping
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3659
Subject(s) - preharvest , postharvest , table grape , titratable acid , polyphenol oxidase , horticulture , chemistry , food science , flesh , peroxidase , cold storage , chitosan , 1 methylcyclopropene , botany , biology , cultivar , enzyme , biochemistry , ethylene , catalysis
BACKGROUND: Decay caused by fungal pathogens is responsible for significant economic loss of grape fruit in vineyards worldwide. However, postharvest treatment is not advisable for this fruit owing to its thin waxy pericarp and succulent flesh, which are easily damaged. Therefore preharvest treatment even at 1 day before harvest has been considered as a promising method to control postharvest decay of table grape fruit in storage. Integrative effects of preharvest application of Cryptococcus laurentii combined with low‐concentration chitosan on decay and quality of table grape fruit during storage were investigated in this study. RESULTS: Spraying of antagonistic yeast combined with chitosan before harvest significantly reduced natural decay of fruit stored at 0 °C. Preharvest treatment stabilised polyphenol oxidase activity, increased peroxidase and phenylalanine ammonia‐lyase activities and decreased superoxide dismutase activity compared with control fruit. There was a higher ratio of soluble solid content to titratable acidity in treated fruit than in control fruit during storage. In addition, preharvest treatment affected the total phenolic content in fruit during storage. CONCLUSION: The results suggest that integrative application of C. laurentii and low‐concentration chitosan before harvest may be a promising technology to control decay of table grape fruit in storage. Copyright © 2009 Society of Chemical Industry