Gomomo Zukisani, Fanadzo Morris, Mewa-Ngongang Maxwell, Chidi Boredi Silas, Hoff Justin Wallace, Rijst Marieta van der, Mokwena Lucky, Setati Mathabatha Evodia, du Plessis Heinrich Wilbur
Post-Harvest and Agro-Processing Technologies Division, ARC Infruitec-Nietvoorbij, Stellenbosch 7599, South Africa.
Department of Agriculture, Cape Peninsula University of Technology, Wellington 7654, South Africa.
J Fungi (Basel). 2025 Jan 2;11(1):26. doi: 10.3390/jof11010026.
Apples and strawberries hold significant commercial and nutritional value but face pre- and post-harvest spoilage due to infections by While spoilage is conventionally managed using synthetic chemicals, there is a growing interest in utilising yeasts as biological control agents. This study aimed to assess the antifungal potential of non- yeasts , , and against three strains (B05.10, IWBT-FF1, and PPRI 30807) on agar plates and in post-harvest trials on apples and strawberries. exhibited a broad range of extracellular enzyme production and inhibition rates of 55%, 52%, and 40% against the strains. In volatile organic compound (VOC) assays, and achieved 79% and 56% inhibition, respectively, with VOCs like isobutanol, isoamyl alcohol, 2-phenylethanol, isoamyl acetate, and 2-phenethyl acetate identified. In post-harvest trials, was most effective on apples, with inhibition rates up to of 64%. The commercial fungicide Captan and and achieved 100% inhibition against the strains B05.10 and IWBT-FF1 on strawberries. These findings highlight the potential of the selected yeast species as biological control agents against , warranting further research into their application in commercial fruit protection.
苹果和草莓具有重要的商业价值和营养价值，但由于感染[具体病原菌未给出]而面临采前和采后腐烂问题。虽然传统上使用合成化学物质来控制腐烂，但人们越来越有兴趣利用酵母作为生物防治剂。本研究旨在评估非酿酒酵母[具体酵母种类未给出]对三种[病原菌种类未给出]菌株（B05.10、IWBT - FF1和PPRI 30807）在琼脂平板上以及在苹果和草莓采后试验中的抗真菌潜力。[具体酵母种类未给出]表现出广泛的胞外酶产生能力，对这些菌株的抑制率分别为55%、52%和40%。在挥发性有机化合物（VOC）测定中，[具体酵母种类未给出]和[具体酵母种类未给出]分别实现了79%和56%的抑制率，并鉴定出了异丁醇、异戊醇、2 - 苯乙醇、乙酸异戊酯和乙酸2 - 苯乙酯等VOCs。在采后试验中，[具体酵母种类未给出]对苹果最有效，抑制率高达64%。商业杀菌剂克菌丹以及[具体酵母种类未给出]和[具体酵母种类未给出]对草莓上的[病原菌种类未给出]菌株B05.10和IWBT - FF1实现了100%的抑制。这些发现突出了所选酵母种类作为针对[具体病原菌未给出]的生物防治剂的潜力，值得进一步研究它们在商业水果保鲜中的应用。
