Ferreira Eskálath Morganna Silva, Garmendia Gabriela, Gonçalves Vívian Nicolau, da Silva Juliana Fonseca Moreira, Rosa Luiz Henrique, Vero Silvana, Pimenta Raphael Sanzio
Laboratory of General and Applied Microbiology, Federal University of Tocantins, Palmas, TO, Brazil.
Cátedra de Microbiología, Departamento de Biociencias, Facultad de Química, UdelaR, Montevideo, Uruguay.
Extremophiles. 2023 Jul 6;27(2):16. doi: 10.1007/s00792-023-01298-z.
The postharvest disease popularly known as gray mold is considered one of the most limiting factors strawberry fruit production. The most effective way to control this disease is still the use of chemical fungicides. However, other alternative sources of control are being explored. Among these, psychrophilic yeasts adapted to extreme conditions, such as those found in the Antarctic region, may have great potential for use as biocontrol agents. Thus, the present study aimed to select psychrotolerant yeasts obtained from Antarctic region and to evaluate their potential for biocontrol under gray mold, caused by Botrytis cinerea in strawberries stored at low temperature. For this, 20 potential antagonist yeasts were evaluated in vitro (thermotolerance and enzymatic) assays. Debaryomyces hansenii, Rhodotorula mucilaginosa and Dioszegia hungarica were selected for growing in strawberry juice. However, only D. hansenii was selected for in vivo studies and showed a reduction in the incidence of gray mold by 82% for the tests performed on injury and 86% for the tests on non-injured fruits treated by immersion bath. Thus, demonstrating that the selection of this cold-adapted Antarctic yeast can be a promising strategy as a biocontrol agent used to curb the development of gray mold in strawberry fruits.
采后病害中俗称灰霉病的病害被认为是草莓果实生产中最具限制作用的因素之一。控制这种病害最有效的方法仍然是使用化学杀菌剂。然而，人们正在探索其他替代防治方法。其中，适应极端条件的嗜冷酵母，比如在南极地区发现的那些酵母，可能具有作为生物防治剂的巨大潜力。因此，本研究旨在筛选从南极地区获得的耐冷酵母，并评估它们在低温储存的草莓中对由灰葡萄孢引起的灰霉病的生物防治潜力。为此，对20种潜在的拮抗酵母进行了体外（耐热性和酶活性）测定。汉逊德巴利酵母、粘红酵母和匈牙利德氏酵母被选出来在草莓汁中生长。然而，只有汉逊德巴利酵母被选用于体内研究，并且在对受伤果实进行的试验中，灰霉病发病率降低了82%，在对通过浸泡处理的未受伤果实进行的试验中，发病率降低了86%。因此，证明选择这种适应寒冷的南极酵母可能是一种很有前景的策略，作为一种生物防治剂用于抑制草莓果实中灰霉病的发展。
