TREATMENT OF MEXICAN LIME FRUITS WITH SURFACE BACTERIAL ANTAGONISTS, WARM WATER AND THIABENDAZOL AND COMPARISON OF THEIR POTENTIAL TO CONTROL THE GREEN MOLD CAUSED BY PENICILLIUM DIGITATUM

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TAGHIPOUR M.A.; KETABI S.; SHARZEI A.

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Journal: POSTHARVEST PHYSIOLOGY AND TECHNOLOGY OF HORTICULTURAL CROPS Year:2012 | Volume:1 | Issue:1 Page(s): 79-87

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Title

TREATMENT OF MEXICAN LIME FRUITS WITH SURFACE BACTERIAL ANTAGONISTS, WARM WATER AND THIABENDAZOL AND COMPARISON OF THEIR POTENTIAL TO CONTROL THE GREEN MOLD CAUSED BY PENICILLIUM DIGITATUM

Author(s)

TAGHIPOUR M.A. | KETABI S. | SHARZEI A. | Issue Writer Certificate

Keywords

MEXICAN LIMEQ2

BIOLOGICAL CONTROLQ2

GREEN MOLDQ2

Abstract

Green mold caused by Penicillium digitatum is an important and destructive storage disease of citrus fruits. In this research, the inhibitory effects of bacterial antagonists isolated from the surface of MEXICAN LIME fruits were compared with warm water and fungicide treatment. MEXICAN LIME fruits were surface sterilized with 70% ethanol, scarred and dipped into a spore suspenssion of P. digitatum containing 106 spores ml-1 for three hours, then air dried and separately subjected to different treatments, which consisted of immersion in bacterial antagonist suspenssions containing 108 cells ml-1 for two min, 45oC warmed water for five min, and 0.15% Thiabendazol soloution for two min. Treated fruits were stored at 24oC and 90-95% RH. Among the examined lime surface bacteria, isolates of Bacillus subtilis and Pseudomonas fluorescens showed the highest inhibitory effect on the fungus. In comparison, however, fungicide and warm water treatments were the most and least successful methods, respectively. Due to the wilting of some fruits after thermotherapy, and the risks of chemical residues and pathogen resistance, we could introduce these bacteria as effective antagonists to control the GREEN MOLD on MEXICAN LIME fruits.

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APA: Copy

TAGHIPOUR, M.A., KETABI, S., & SHARZEI, A.. (2012). TREATMENT OF MEXICAN LIME FRUITS WITH SURFACE BACTERIAL ANTAGONISTS, WARM WATER AND THIABENDAZOL AND COMPARISON OF THEIR POTENTIAL TO CONTROL THE GREEN MOLD CAUSED BY PENICILLIUM DIGITATUM. POSTHARVEST PHYSIOLOGY AND TECHNOLOGY OF HORTICULTURAL CROPS, 1(1), 79-87. SID. https://sid.ir/paper/247707/en

Vancouver: Copy

TAGHIPOUR M.A., KETABI S., SHARZEI A.. TREATMENT OF MEXICAN LIME FRUITS WITH SURFACE BACTERIAL ANTAGONISTS, WARM WATER AND THIABENDAZOL AND COMPARISON OF THEIR POTENTIAL TO CONTROL THE GREEN MOLD CAUSED BY PENICILLIUM DIGITATUM. POSTHARVEST PHYSIOLOGY AND TECHNOLOGY OF HORTICULTURAL CROPS[Internet]. 2012;1(1):79-87. Available from: https://sid.ir/paper/247707/en

IEEE: Copy

M.A. TAGHIPOUR, S. KETABI, and A. SHARZEI, “TREATMENT OF MEXICAN LIME FRUITS WITH SURFACE BACTERIAL ANTAGONISTS, WARM WATER AND THIABENDAZOL AND COMPARISON OF THEIR POTENTIAL TO CONTROL THE GREEN MOLD CAUSED BY PENICILLIUM DIGITATUM,” POSTHARVEST PHYSIOLOGY AND TECHNOLOGY OF HORTICULTURAL CROPS, vol. 1, no. 1, pp. 79–87, 2012, [Online]. Available: https://sid.ir/paper/247707/en

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