Effects of Antagonistic Yeast on Black Spot Disease and Quality of Post-harvest Broccoli
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Abstract:
Black spot is the most common post-harvest disease in broccoli, and it can be inhibited using different concentrations of antagonism yeast suspension, but the effects of antimicrobial activity and the impacts on the quality of broccoli is not clear. The results of in vitro experiments showed that the inhibition effect of black spot increased with the increasing concentrations of yeast within the concentration range of 105~108, .108 CFU/mL yeast suspensions had the highest inhibition rate of pathogenic bacterial colony growth with 87.9%, and the inhibition rate of pathogen spores germination and bud tube length were 90.97% and 84.05% in 24th hour, respectively. The results of in vivo experiments showed that yeast could be very good colonized in broccoli wound whether it was alone or in the presence of the pathogenic bacteria after the broccoli was inoculated with 105 CFU/mL yeast suspensions. The broccoli spot diameter and morbidity were 4.70 mm and 21.27 % in the 7d treated with 108 CFU/mL concentration of yeast suspensions. The effect of 108 CFU/mL of yeast suspensions was significantly better on broccoli than that at lower concentrations of yeast. Different concentrations of antagonism yeasts treatment could effectively maintain the content of chlorophyll, Vc and soluble sugar during storage. Meanwhile, it also decreased the activity of PPO and maintained the activity of POD. Therefore, antagonistic yeasts could inhibit the growth and reproduction of pathogenic bacteria, and the effect of 108 CFU/mL antagonistic yeast suspension was the best. It also decreased the activity of PPO, and there was no significant effect on other physiological quality of broccoli.
