naa a22 4500 510725767 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0863-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0863-0 Postharvest Control of Green Mold Decay of Citrus Fruit Using Combined Treatment with Sodium Bicarbonate and Rhodosporidium paludigenum [Elektronische Daten] [Ruiyu Zhu, Laifeng Lu, Jun Guo, Huangping Lu, Nuerhayin Abudureheman, Ting Yu, Xiaodong Zheng] The objective of this study was to analyze the impact of the marine yeast Rhodosporidium paludigenum and sodium bicarbonate (SBC) treatments applied separately or in combination to control green mold of two cultivars of citrus fruit (Citrus reticulata Blanco cv. Subcompressa and C. reticulata Blanco cv. Ponkan) caused by Penicillium digitatum. In the assay of C. reticulata Blanco cv. Subcompressa, R. paludigenum at 107 cells/mL significantly (P < 0.05) reduced green mold incidence compared to the control, and the combination of 107 cells/mL R. paludigenum and 5% SBC was as effective as fungicide (500ppm Fungaflor). In the assay of C. reticulata Blanco cv. Ponkan, the treatment with R. paludigenum at 108 cells/mL and 2% SBC were equally effective and significantly (P < 0.05) reduced the decay incidence. Moreover, the combination of the two treatments completely eliminated the decay incidence, matching the effectiveness of fungicide. This work demonstrated that proper combination of R. paludigenum and SBC can be an alternative to synthetic fungicides for the control of postharvest green mold decay of citrus. Springer Science+Business Media, LLC, 2012 Citrus nationallicence Biocontrol nationallicence Penicillium digitatum nationallicence Sodium bicarbonate nationallicence Rhodosporidium paludigenum nationallicence Zhu Ruiyu Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut Lu Laifeng Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut Guo Jun Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut Lu Huangping Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut Abudureheman Nuerhayin Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut Yu Ting Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut Zheng Xiaodong Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2925-2930 1935-5130 6:10<2925 2013 6 11947 https://doi.org/10.1007/s11947-012-0863-0 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0863-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zhu Ruiyu Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut NATIONALLICENCE 700 1- Lu Laifeng Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut NATIONALLICENCE 700 1- Guo Jun Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut NATIONALLICENCE 700 1- Lu Huangping Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut NATIONALLICENCE 700 1- Abudureheman Nuerhayin Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut NATIONALLICENCE 700 1- Yu Ting Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut NATIONALLICENCE 700 1- Zheng Xiaodong Department of Food Science and Nutrition, Zhejiang University, 310058, Hangzhou, People's Republic of China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2925-2930 1935-5130 6:10<2925 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer