Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (Mangifera indica L.)
نویسندگان
چکیده
Background: the antagonism activity of lactic acid bacteria metabolites has potential to prevent fungal growth on mango. Methods: developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP), palm kernel cake (PKC), and rice bran (RB), via lacto-fermentation was investigated. The obtained (LAB) were then employed in vitro antifungal toward five spoilage fungi mango tested through liquid solid systems. Besides, effect produced inhibition quality Results: strains Lactobacillus plantarum ATCC8014 fermentum ATCC9338 growing substrates PKC PP exhibited significantly higher against Colletotrichum gloeosporioides Botryodiplodia theobromae as compared other LAB substrates. in-situ results demonstrated that samples treated with from fermented L. had lowest disease incidence severity index after 16 days shelf life, well conidial concentration. Furthermore, by highly maintained Conclusions: fermentation a high for use control C. B.
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ژورنال
عنوان ژورنال: Plants
سال: 2021
ISSN: ['2223-7747']
DOI: https://doi.org/10.3390/plants10020285