Evaluation of the Native Killer Yeasts against the Postharvest Phytopathogenic mould of Balady Orange Fruits

Yeasts are some of the most important postharvest biocontrol agents (BCAs). Postharvest oranges frequently deteriorate due to green and blue moulds, leading to significant economic losses. The purposes of the present study were to isolate blue and green moulds from infected orange fruits, to assess the ability of killer yeasts isolated from healthy orange fruits and leaves from orange orchards to control blue and green moulds and to evaluate the additive effect of BCAs in combination with 2% sodium bicarbonate (SBC), 2%, sodium benzoate (SB), 2% calcium chloride, 0.2% salicylic acid (SA) or 0.5% chitosan. Among eight fungi isolated from orange fruits showing symptoms of green and blue mulds infection, two were identified as P. digitatum and P. italicum and selected for in vitro assays. Twenty eight yeast isolates were obtained from orange leaves and from the surface of fruits. All yeasts exhibited high killer activity. Twelve yeasts reduced 22.5 –70% of P. digitatum growth while seven isolates reduced 21.168.5% of P. italicum growth. The most potent yeast isolates were identified as Candida pseudotropicalis, Candida salmanticensis, Candida membranifaciens and Pichia guilliermondii. Combination of the BCAs, C. pseudotropicalis, C. salmanticensis and P. guilliermondii with SBC, CaCl2 or chitosan increased their effectiveness against P. digitatum. While combination of C. pseudotropicalis, C. membranifaciens and P. guilliermondii with these natural compounds decreased their effectiveness against P. italicum. Combination of C. membranifaciens with SA increased its effectiveness against P. digitatum. Sodium benzoate has additive effect on C. pseudotropicalis against P. digitatum and C. pseudotropicalis and P. guilliermondii against P. italicum.