Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 95-105
The preservation effect of Metschnikowia pulcherrima yeast on anthracnose of postharvest mango fruits and the possible mechanism
Ya-qin Tian1, Wen Li2, Zi-tao Jiang2, Min-min Jing1, Yuan-zhi Shao1
1College of Food Science, Hainan University, Haikou 570228, China, 2College of Tropical Agriculture and Forest, Hainan University, Haikou 570228, China
This study aimed to determine the effects of Metschnikowia pulcherrima yeast on storage quality of ‘Tainong’ mango, and elucidate it’s possible anti–disease mechanism. The results showed that M. pulcherrima could inhibit the changes in peel colour, fruit firmness, the contents of total soluble solids, total acid and vitamin C, and maintain the storage quality of mango fruits. An investigation of the mechanism showed that M. pulcherrima competed not only for the primary carbon source, but also for living space with Colletotrichum gloeosporioides. In addition, M. pulcherrima promoted the activities of defence-related enzymes, including ß-1,3-glucanase(GLU) and chitinase (CHT), and secreted a small amount of antimicrobial substances composed of volatile and nonvolatile anti-fungal compounds. The results strongly demonstrated that antagonistic yeast M. pulcherrima could be applied as a biocontrol agent for deducing the spoilage and decay of mango fruit.
Mango fruit, Metschnikowia pulcherrima, Storage quality, Anti-disease mechanism, Enzyme activity
Food Science and Biotechnology 2018 ; 27(1): 95-105