PJB-2023-188
INFLUENCE OF FLUORESCENT PSEUDOMONAS ON POSTHARVEST BOTRYODIPLODIA THEOBROMAE ROT AND QUALITY OF STORED MANGO FRUIT (MANGIFERA INDICA L.)”
Habiba
Abstract
An assessment was performed to study the antifungal property epiphytic fluorescent Pseudomonas against Botryodiplodia theobromae with the study of biocontrol efficacy on the shelf life and compositional quality of mango “Safaid Chaunsa’ fruit as a prospect of improving its storage period and compositional quality parameters. All thirty isolates (HAB-1…., HAB-30) successfully inhibited the proliferation of B. theobromae in-vitro. Isolates (HAB-10, HAB-15, and HAB-25) showing promising inhibitory zones were further used for the study of their impact on the compositional and quality properties of stored mango. Mango fruit used for current study was at the ripened stage (stage 4). The concentration of 107 CFU/mL with water suspension of selected epiphytic fluorescent Pseudomonas isolates were used as treatment on fruits. Fruits treated with 1 % potassium sorbate (K-sorbate) worked as positive control. Fruits treated with distilled water served as a control set. All treated and non-treated fruits were stored at 28±3ºC with relative humidity of 63-67% for ten days. During study, samples were tested for changes in their chemical and physical composition (total soluble solids (TSS), physiological loss in weight (PLW), pH, firmness, total titratable acidity (TTA), total polyphenol content (TPC) and decay percent) noted on every fifth day. Results revealed that after nine days of storage, PLW was lower, firmness was higher, TSS and TTA were lower and decay percent was least in fluorescent Pseudomonas treated fruits as compared to non-treated fruit set (control). TPC was also observed higher in HAB-15 treated fruits followed by HAB-25 and HAB-10 on the tenth day of study. Hence, the isolates of epiphytic fluorescent Pseudomonas successfully delayed the ripening process and slowed down the rate of metabolic processes thus retaining better quality as compared to untreated fruits (control sets) during ten days of storage at ambient conditions.
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