Postharvest Treatments with Three Yeast Strains and Their Combinations to Control of Snap Beans.

Three yeast strains, namely (Ca63), (Ca64), and (Yett1006), and their combinations, including single yeast agent, two combined yeast strains, single yeast agent + NaHCO, single yeast agent + chitosan, single yeast agent + ascorbic acid, and single yeast agent + konjac powder, were evaluated for their activity against , the most economically important fungal pathogens causing postharvest disease of snap beans. In in vitro tests, no inhibition zone was observed in dual cultures of three yeast strains and The mycelial growth inhibition rates of for Ca63, Ca64, and Yett1006 were 97%, 95%, and 97%, respectively. In in vivo tests, the optimal combination of the lowest disease index of snap beans with was Ca63 + Ca64, with a preventing effect of 75%. The decay rate and rust spots index of Ca64 + ascorbic acid combination were 25% and 20%, respectively, which were the lowest. The activities of defense-related enzymes increased, while malondialdehyde (MDA) content was suppressed in snap beans after different treatments. Our results highlight the potential of the three yeast strains and their combinations as new nonpolluting agents for the integrated control of on snap beans.