Effect Of Antagonistic Yeasts On Physiology And Quality Of Grape During Cold Storage

Fruit falling, dry, browning, cracking, mildew of grape, one of the major fruit in world, cause the great economic loss of fruit grower. Recently more attention has been attracted on antagonistic yeasts, because antagonistic yeasts have the advantages of health, environment protection and effective. Many research studies on antagonistic yeasts have been carried out, but the practical application of them is less. Therefore, studying effective treatment methods of antagonistic yeasts can provide guidance for commercial applications.In this work, antagonistic yeasts Pichia membranifactien and Hanseniaspora uvarum were used to treat postharvest grapes, and changes of antioxidant enzymes and quality of grape during cold storage (2±1 ℃, RH 90-95%), which were POD, SOD, PPO, CAT, MDA and sensory, firmness, TA content, TSS content, rotting rate were detected. The results were as followed:(1) Postharvest treatments of P. membranifactien or H. uvarum respectively (1×106, 1×10 and 1×10 CFU·mL-1) could significantly inhibit the increase of sensory, rotting rate, fell grain rate, firmness, TSS and TA content and the membrane lipid peroxidation of grape. Antagonistic yeast treatments significantly enhanced the increase of enzyme activity of grape. Quality of grape fruit was significantly and ppositively related to the concentration of antagonistic yeasts. So, 1×108 CFU·mL-1 P. membranifactien and 1×108 CFU·mL-1 H. uvarum treatments had the best positive effects.(2) Contrasted with control group, quality of grape treated with different combination of P. membranifactien and H. uvarum treated grape could be significantly maintained. Results showed that the increase of rotting rate, fell grain rate, and the membrane lipid peroxidation of treatment groups were inhibited significantly. Activity of various enzymes of the treatment groups was increased significantly. In all the treatment groups, decrease of the grape quality was inversely correlated with the concentration of antagonistic yeasts. So, Four treatment groups,1×107 CFU·mL-1 P. membranifactien & 1×107 CFU·mL-1 H. uvarum,1×107 CFU·mL-1 P. membranifactien & 1×108 CFU·mL-1 H. uvarum,1×108 CFU·mL-1 P. membranifactien & 1×107 CFU·mL-1 H. uvarum and 1×108 CFU·mL-1 P. membranifactien & 1×108 CFU-mL-1 H. uvarum, that could take better control on grape quality were selected. Take cost into consideration,1×107 CFU-mL-1 P. membranifactien & 1×107 CFU-mL-1 H. uvarum is the most appropriate treatment.(3) Compare the results of (1) and (2), combination of P. membranifactien and H. uvarum treating can take better control of grape quality grape than single antagonistic yeast, which laid a theoretical foundation for the commercial application of the P. membranifactien and H. uvarum.