THE USE OF FOOD ADDITIVES TO CONTROL POST-HARVEST DECAY AND ENHANCE BIOCONTROL ACTIVITY OF YEAST ANTAGONISTS
ME WISNIEWSKI1, S DROBY2, A EL-GHAOUM 1 and CL WILSON1
1Appalachian Fruit Research Station, USDA-ARS, 45 Wiltshire Road, Kearneysville, WV 25430, USA; 2 Dept. Postharvest Science, ARO, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Background and objectives
In recent years, new avenues of research have been proposed in order to facilitate the development of safer technologies for post-harvest disease control. Among the proposed alternatives, the use of naturally occurring, antagonistic microorganisms has been the most extensively studied, and substantial progress in moving this technology from laboratory to practical application has been achieved. The main hurdle facing this technology in becoming a viable, practical option for the control of post-harvest diseases is its variable efficacy. To provide consistency in performance and economically acceptable levels of control, the addition of low levels of a fungicide (10% of the commercial concentration) has been recommended in combination with the biological preparation. Clearly, there is a need to enhance biocontrol activity by means other than the addition of synthetic fungicides. This present research was aimed at evaluating the use of materials (other than post-harvest fungicides) used routinely as food preservatives to potentially enhance the biocontrol activity of yeast biocontrol agents.
Antifungal food additives have been used for years to control fungal spoilage of foods. They find wide use because they are efficient, cost-effective, readily soluble and have low mammalian toxicity. Food additives are basically chemicals that prevent or interfere with mould growth. These chemicals include: organic acids, salts, fatty acids, antibiotics, essential oils, herbs and spices and various antioxidants.
Results and discusion