Cited by 95Postharvest Quality and Shelf Life ManagementFungal Plant Pathogen ControlEssential Oils and Antimicrobial Activity

Performance evaluation of volatile organic compounds by antagonistic yeasts immobilized on hydrogel spheres against gray, green and blue postharvest decays

Parafati, Lucia, Vitale, Alessandro, Restuccia, Cristina, Cirvilleri, Gabriella·2017·Food Microbiology

Abstract

Wickerhamomyces anomalus, Metschnikowia pulcherrima, Aureobasidium pullulans and Saccharomyces cerevisiae yeasts were tested for their ability to survive and synthesize antifungal volatile organic compounds (VOCs) both in vitro and in vivo conditions when immobilized on commercial hydrogel spheres. The results showed a good survival of all yeasts on hydrogel spheres up to 10 days of incubation. Moreover, VOCs produced in vitro by tested yeasts inhibited Botrytis cinerea, Penicillium digitatum and P. italicum radial growth and conidial germination, with the highest antagonistic activity reported for W. anomalus and A. pullulans strains. Experimental in vivo trials performed on strawberry and mandarin fruits proved the ability of VOCs to reduce significantly postharvest decays on artificially wounded tissues. Comprehensively, the best efficacy was detected for W. anomalus, which totally inhibited gray mold decay on strawberry fruits and significantly reduced green mold infections on mandarin fruits. On the other hand, blue mold decay on mandarin fruits was more effectively managed by A. pullulans VOCs. Accordingly, hydrogel spheres used as a support for VOC-generating yeasts could open a new way for the employment of this polymeric material as a bio-emitter in postharvest packaging.

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Crossref · 10.1016/j.fm.2016.11.021

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  • The chemical composition of each blend of volatiles may change depending on the producing yeast, the antagonised pathogen and the ecological niche where the cross-talking species are growing.

    “The chemical composition of each blend of volatiles (the so-called volatilome) may change depending on the producing yeast, the antagonised pathogen and the ecological niche where the cross-talking species are growing (Parafati et al. 2017b).”

    From Biocontrol yeasts: mechanisms and applications (2019) · cites this paper as Parafati et al. 2017b

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Authors
Parafati, L., Vitale, A., Restuccia, C., & Cirvilleri, G.
Affiliations
University of Catania (IT)
Corresponding author
Restuccia, Cristina
Venue
Food Microbiology
Publisher
Elsevier BV
Published
2017-05
Volume
63
Pages
191-198
ISSN
0740-0020 (ISSN-L)
OpenAlex
W2557357928
Cited by
95
References
2
Citations by year
2026: 3 · 2025: 14 · 2024: 12 · 2023: 14 · 2022: 13 · 2021: 12 · 2020: 13 · 2019: 6 · 2018: 6 · 2017: 2
FWCI
5.47
Type
journal article
Language
en
Open access
closed
Locations
  • Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
  • Life Sciences › Agricultural and Biological Sciences › Ecology, Evolution, Behavior and Systematics › Fungal Plant Pathogen Control
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
Keywords
volatile organic compounds, antagonistic yeasts, yeast immobilization, hydrogel spheres, postharvest decay, Botrytis cinerea, Penicillium digitatum, Penicillium italicum, Wickerhamomyces anomalus, Metschnikowia pulcherrima, Aureobasidium pullulans, Saccharomyces cerevisiae, antifungal activity, strawberry, mandarin, postharvest packaging, conidial germination
MeSH terms
Antibiosis, Antifungal Agents, Food Microbiology, Fruit, Fungi, Penicillium, Saccharomyces cerevisiae, Spores, Fungal, Yeasts, Cells, Immobilized, Hydrogels, Botrytis, Fragaria, Citrus sinensis, Microbial Viability, Volatile Organic Compounds

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