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The preservation effect of Metschnikowia pulcherrima yeast on anthracnose of postharvest mango fruits and the possible mechanism

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Abstract

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.

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Acknowledgements

This work was funded by the Project of the National Natural Science Foundation of China (No. 31660587), and it represents part of work for the project of the Key Research and Development of Science and Technology Department in Hainan Province (ZDYF2016043).

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Author notes

  1. Ya-qin Tian, Wen Li and Yuan-zhi Shao contributed equally to this study.

Authors and Affiliations

  1. College of Food Science, Hainan University, Haikou, 570228, China

    Ya-qin Tian, Min-min Jing & Yuan-zhi Shao

  2. College of Tropical Agriculture and Forest, Hainan University, Haikou, 570228, China

    Wen Li & Zi-tao Jiang

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  1. Ya-qin Tian
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  2. Wen Li
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  3. Zi-tao Jiang
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Correspondence to Wen Li or Yuan-zhi Shao.

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Tian, Yq., Li, W., Jiang, Zt. et al. The preservation effect of Metschnikowia pulcherrima yeast on anthracnose of postharvest mango fruits and the possible mechanism. Food Sci Biotechnol 27, 95–105 (2018). https://doi.org/10.1007/s10068-017-0213-0

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  • DOI: https://doi.org/10.1007/s10068-017-0213-0

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