CONTROL OF PENICILLIUM DIGITATUM ON ORANGE FRUIT COMBINING PANTOEA AGGLOMERANS WITH HOT SODIUM BICARBONATE DIPPING

M. Zamani, A. Sharifi Tehrani, M. Ahmadzadeh, V. Hosseininaveh, Y. Mostofy

Abstract


The antagonistic bacterium, Pantoea agglomerans HR, was evaluated for controlling citrus green mould caused by Penicillium digitatum Sacc. at 20°C (room temperature) and 4°C (cold storage). This isolate was also assessed in combination with dipping in 3% sodium bicarbonate solution at 24°C and 45°C on artificially inoculated Thomson navel oranges. Application of the antagonist alone reduced green mould by more than 75% at both temperatures, but was not as effective as Imazalil (more than 87% decay reduction). The antagonistic bacterium was completely tolerant to sodium bicarbonate up to a concentration of 3%. In addition, its efficacy for controlling green mould was improved at least by 5% and 11% when combined with 3% sodium bicarbonate at 24°C and 45°C, respectively.

Keywords


Citrus green mould; Pantoea agglomerans; sodium bicarbonate; heat treatment; biological control

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DOI: http://dx.doi.org/10.4454/jpp.v91i2.975

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