Evaluation the Efficacy of Baker Yeast (Saccaromyces cerevisiae) and Chitosan to Controlling Penicillium digitatum Sacc that Cause Green Mold Decay of Kumquat Fruits

Abstract

The commercial backing yeast of Saccharomyces cereivisae [Meyen ex E. C. Hansen] and/or chitosan was evaluated for their in vitro activity against the fungal growth of P. digitatium the causal agents of kumquats fruit decay. Baker yeast S. cerevisiae at 2% resulting a highly and significantly reduction of P. digitatum linear growth by 32.4% if compared with control treatment. All chitosan concentrations were tested result a significant reduction of P. digitatium linear growth, chitosan at 2% resulting highly reduction of pathogen growth by 78.3% followed by 71.5% at 1% concentration. Chitosan at 2% was mixed with backer yeast (B.Y) at 2% resulting significant and highly reduction of P. digitatium linear growth by 82.5% followed by chitosan 1% mixed by baker yeast (B.Y) 2% by 77.5% reduction of pathogen linear growth if compared with control treatment. Under application trials, kumquat fruits were coated with chitosan ½% decreased the green mold incidence by 83.6% while, fruits were coated with chitosan at 2% and 1% resulting a highly reduction of green mold disease incidence by 80.3% and 78.4%, respectively. Kumquat fruits were coated with baker yeast (S. cerevisiae) at 2% concentration reducing the green mold disease incidence by 79.5% and the same concentration was reducing the percentage of disease severity by 72.3% if compared with un-coated fruits. In combination treatments, kumquat fruits were coated with chitosan at 2% combined with baker yeast (B.Y) at 2% resulting a highly and, significant reduction of green mold incidence and disease severity by 75.1% and 90.0%, respectively. The combination of baker yeast (B.Y) at 2% and chitosan at 2% could be a promising a safe and cheep method for the control of green mold disease of kumquat fruits.