Wickerhamomyces anomalus, Metschnikowia pulcherrima, Aureobasidium pullulans and Saccharomycescerevisiae yeasts were tested for their ability to survive and synthesize antifungal volatile organiccompounds (VOCs) both in vitro and in vivo conditions when immobilized on commercial hydrogelspheres. The results showed a good survival of all yeasts on hydrogel spheres up to 10 days of incubation.Moreover, VOCs produced in vitro by tested yeasts inhibited Botrytis cinerea, Penicillium digitatum andP. italicum radial growth and conidial germination, with the highest antagonistic activity reported forW. anomalus and A. pullulans strains.Experimental in vivo trials performed on strawberry and mandarin fruits proved the ability of VOCs toreduce significantly postharvest decays on artificially wounded tissues. Comprehensively, the best efficacywas detected for W. anomalus, which totally inhibited gray mold decay on strawberry fruits andsignificantly reduced green mold infections on mandarin fruits. On the other hand, blue mold decay onmandarin fruits was more effectively managed by A. pullulans VOCs.Accordingly, hydrogel spheres used as a support for VOC-generating yeasts could open a new way forthe employment of this polymeric material as a bio-emitter in postharvest packaging.
|Titolo:||Performance evaluation of volatile organic compounds by antagonistic yeasts immobilized on hydrogel spheres against gray, green and blue postharvest decays|
|Data di pubblicazione:||2017|
|Citazione:||Performance evaluation of volatile organic compounds by antagonistic yeasts immobilized on hydrogel spheres against gray, green and blue postharvest decays / Parafati L.; Vitale A.; Restuccia C.; Cirvilleri G. - In: FOOD MICROBIOLOGY. - ISSN 0740-0020. - 63(2017), pp. 191-198.|
|Appare nelle tipologie:||1.1 Articolo in rivista|