Combining Yeasts and Chitosan Treatment to Reduce Anthracnose Fruit Rot in Mangoes

抄録

‘Choke Anan' and ‘Nam Doc Mai' mangoes were wounded and treated with one of two yeast antagonists (Candida sp. isolate ns 5 and ns 9) for 12 h before soaking with chitosan (0.25% and 0.5%) and followed by inoculation with the anthracnose pathogen Colletotrichum gloeosporioides. Treated fruits were stored at 25°C for 7 days. The results revealed that anthracnose lesions decreased on fruit in whose wounds antagonistic yeasts had been allowed to colonize before inoculation with the pathogen. The combination of antagonistic yeast with chitosan was more effective on the reduction of anthracnose incidence than yeast or chitosan alone. Candida sp. ns 9 in combination with 0.5% chitosan was the most effective in controlling anthracnose fruit rot in ‘Choke Anan' and ‘Nam Doc Mai' mangoes in which the average percentages of disease incidences were 6.7% and 13.3%, respectively, compared with 93.3% and 100% infection in the control fruits. As for fruits treated with hot water (55°C for 5 min), the disease incidences in ‘Choke Anan' and ‘Nam Doc Mai' were 73.3% and 86.7%, respectively.