Identification of Fungi and Bacteria Causing Postharvest Decay on Litchi Fruit and Development of Control Measures

Received: 10-03-2016

Accepted: 16-05-2016

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Issue: Vol. 14 No. 4 (2016)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Cuong, H., & Dinh, T. (2024). Identification of Fungi and Bacteria Causing Postharvest Decay on Litchi Fruit and Development of Control Measures. Vietnam Journal of Agricultural Sciences, 14(4), 635–644. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/274

Identification of Fungi and Bacteria Causing Postharvest Decay on Litchi Fruit and Development of Control Measures

Ha Viet Cuong (*) 1 , Tran Thi Dinh 2

  • 1 Trung tâm nghiên cứu Bệnh cây nhiệt đới, Học Viện Nông nghiệp Việt Nam2Khoa Công nghệ thực phẩm, Học Viện Nông nghiệp Việt Nam
  • 2 Khoa Công nghệ thực phẩm, Học Viện Nông nghiệp Việt Nam

    • Keywords

    Litchi Chinensis Sonn, quả vải, vi sinh vật gây bệnh

    Abstract


    Litchi (Litchi chinensis Sonn), a specialty fruit, has an appealing natural red color, high nutritional value, and pleasant flavour. However, it is highly perishable and has a very short postharvest life due to microbial decay. This study aimed to identify the microorganisms causing postharvest decay on litchi fruit and to develop the control measures to inactivate them in vitro. Results on artificial infection and DNA sequencing demonstrated that Gluconobacter oxydans and Lasiodiplodia pseudotheobromae are the major cause of post-harvest diseases on litchi. Results on development of control measure showed that carbendazim inhibited Gluconobacter oxydans better than Lasiodiplodia pseudotheobromae. Nano silver could completely inhibit Gluconobacter oxydans and Lasiodiplodia pseudotheobromae at 10 ppm and 15 ppm, respectively. In conclusion, nano-silver effectively controlled the growth of pathogens on litchi after harvest.

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