Błaszczyk Urszula, Wyrzykowska Sylwia, Gąstoł Maciej
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Aleja Mickiewicza 21, 31-120 Krakow, Poland.
Department of Horticulture, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Aleja Mickiewicza 21, 31-120 Krakow, Poland.
Foods. 2022 Jun 24;11(13):1868. doi: 10.3390/foods11131868.
A new method was proposed to produce alginate bio-films containing and killer yeast to control the post-harvest fungal decay in organic apples caused by and . Coatings with killer yeast effectively controlled the growth of during storage at 22 °C. killer yeast incorporated in alginate reduced the incidence from 90% (control) to 35% after 14 days of storage at 22 °C. Alginate biofilms with or also limited the incidence of the fungal decay of apples inoculated with compared with the control fruits, although the antagonistic capability against was lower than against . The survival of cells in alginate coating was higher than . The incorporation of killer yeasts into alginate had no significant effect on the mechanical properties (tensile strength, percent elongation at break) of alginate coating, however, they increased the thickness of the biofilm. The bioactive coating reduced the fruit weight loss and had no significant effects on the fruit firmness during storage at 2 °C. As organic apples, produced without any synthetic fungicides, are especially prone to fungal decay during storage, the proposed alginate biofilms containing killer yeast seem to be a very promising solution by offering non-chemical, biological control of post-harvest pathogens.
提出了一种新方法来生产含有裂殖酵母和产朊假丝酵母的海藻酸盐生物膜，以控制有机苹果采后由扩展青霉和指状青霉引起的真菌腐烂。含有裂殖酵母的涂层在22℃储存期间有效地控制了扩展青霉的生长。在22℃储存14天后，掺入海藻酸盐中的裂殖酵母将指状青霉的发病率从90%（对照）降低到35%。与对照果实相比，含有酿酒酵母或季也蒙毕赤酵母的海藻酸盐生物膜也限制了接种指状青霉的苹果的真菌腐烂发病率，尽管其对指状青霉的拮抗能力低于对扩展青霉的拮抗能力。裂殖酵母细胞在海藻酸盐涂层中的存活率高于酿酒酵母。将裂殖酵母掺入海藻酸盐对海藻酸盐涂层的机械性能（拉伸强度、断裂伸长率）没有显著影响，然而，它们增加了生物膜的厚度。这种生物活性涂层减少了果实重量损失，并且在2℃储存期间对果实硬度没有显著影响。由于不使用任何合成杀菌剂生产的有机苹果在储存期间特别容易发生真菌腐烂，所提出的含有裂殖酵母的海藻酸盐生物膜似乎是一种非常有前景的解决方案，可通过提供对采后病原体的非化学、生物控制。
