CONTROL OF PENICILLIUM DIGITATUM ON ORANGE FRUIT COMBINING PANTOEA AGGLOMERANS WITH HOT SODIUM BICARBONATE DIPPING

The antagonistic bacterium, Pantoea agglomerans HR, was evaluated for controlling citrus green mould caused by Penicillium digitatum Sacc. at 20°C (room temperature) and 4°C (cold storage). This isolate was also assessed in combination with dipping in 3% sodium bicarbonate solution at 24°C and 45°C...

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Bibliographic Details
Published in:Journal of plant pathology 2009-07, Vol.91 (2), p.437-442
Main Authors: Zamani, M., Tehrani, A. Sharifi, Ahmadzadeh, M., Hosseininaveh, V., Mostofy, Y.
Format: Article
Language:English
Subjects:
Citrus
Colors
Heat treatment
Mold
Pantoea
Pantoea agglomerans
Pathogens
Penicillium digitatum
Phytopathology
Postharvest handling
Postharvest technology
Sodium bicarbonate
Spore germination
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Summary:The antagonistic bacterium, Pantoea agglomerans HR, was evaluated for controlling citrus green mould caused by Penicillium digitatum Sacc. at 20°C (room temperature) and 4°C (cold storage). This isolate was also assessed in combination with dipping in 3% sodium bicarbonate solution at 24°C and 45°C on artificially inoculated Thomson navel oranges. Application of the antagonist alone reduced green mould by more than 75% at both temperatures, but was not as effective as Imazalil (more than 87% decay reduction). The antagonistic bacterium was completely tolerant to sodium bicarbonate up to a concentration of 3%. In addition, its efficacy for controlling green mould was improved at least by 5% and 11% when combined with 3% sodium bicarbonate at 24°C and 45°C, respectively.
ISSN:1125-4653
2239-7264