Volatiles produced by spp. delay rot in apples caused by .

Volatile organic compounds (VOCs) produced by microorganisms may prevent postharvest rot in fruits. Here, it was examined if VOCs from different species of can control infection in apples caused by the fungal pathogen . Incubation of -infected apples in semi-closed boxes with actively growing strains of three ( and strain 2R) showed that VOCs reduced rot areas of the apples by 45-66% after 8 days and 39-57% after 10 days, relative to infected apples incubated without . No differences in inhibition among the three strains were seen. In contrast, a mutant strain of that lacks major genes involved in biosynthesis of secondary metabolites, did not reduce development of rot in the apples. Furthermore, VOCs reduced radial hyphal growth of on agar. Several of the VOCs produced by three strains have previously shown fungicidal properties. Although the specific VOCs being active in inhibition of remain to be determined, VOCs may have a great potential as biofumigants to minimize postharvest diseases in fruits.