Formulation of Aureobasidium pullulans for control of post-harvest diseases in citrus fruits

• Grant number: 19/07296-9
• Support Opportunities: Regular Research Grants
• Start date: December 01, 2019
• End date: February 28, 2022
• Field of knowledge: Biological Sciences - Microbiology - Applied Microbiology
• Principal Investigator: Katia Cristina Kupper
• Grantee: Katia Cristina Kupper
• Host Institution: Instituto Agronômico (IAC). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil

Abstract

Brazil is one of the largest producers of citrus, both for natural consumption and in the industrialized form of concentrated juices. However, the citrus sector suffers from the diseases that occur in the post-harvest, which are started in the field and develop during fruit processing in packing-houses. The sour rot (Geotrichum citri-aurantii) and green mold (Penicillium digitatum) stand out, in terms of economic importance, among the diseases that occur in the post-harvest of citrus, because they decrease the quality and quantity of the fruits. Studies developed in the Laboratory of Phytopathology and Biological Control of the Advanced Center for Citrus Research Sylvio Moreira / IAC showed the potential of Aureobasidium pullulans-ACBL-77 yeast for the biocontrol of these diseases. In this context, the present study purpose to develop A. pullulans based-formulation for the biological control of sour rot and green mold in citrus fruits. Thus, we will study: (in) different culture media for the production of A. pullulans cells; (ii) the best yeast preservation agent in the formulation and shelf life of the product; (iii) the killer activity of the yeast in the formulated product; (iv) the production and quantification of siderophores by the yeast in the formulation; (v) the efficiency of the A. pullulans based-formulation for control of sour rot and green mold on fruits of different citrus varieties and, (vi) the effect of the application of the product on citrus fruit quality. The knowledge obtained in this study will be very important for the preparation of a bio-product based on this yeast, to control the main diseases that occur in the post-harvest of citrus, a technological and sustainable alternative to be used in the citrus sector. (AU)