Effects of Bacillus subtilis strain QST 713 and storage temperatures on post-harvest disease development on greenhouse tomatoes
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| Authors: | Punja, ZK; Rodriguez, G; Tirajoh, A |
| Year: | 2016 |
| Journal: | Crop Protection 84: 98-104 Article Link (DOI) |
| Title: | Effects of Bacillus subtilis strain QST 713 and storage temperatures on post-harvest disease development on greenhouse tomatoes |
| Abstract: | Tomato plants in two commercial greenhouses were treated with Rhapsody (Bacillus subtilis strain QST 713, rate of 1.45%) once every 4 weeks during 2012-2013 to determine effects on post-harvest fruit infection. Populations of Bacillus and disease incidence were monitored weekly from harvested fruit over an 18-week period. Population levels of Bacillus ranged from 75 to 110 x 10(4) colony forming units (cfu) cm(-2) of fruit surface area one week after application to 25-30 x 10(4) cfu cm(-2) of fruit surface area 4 weeks after application. Disease incidence on harvested fruit incubated at 21 degrees C for 7-10 days was variable, due to variation in inoculum levels within the greenhouse as well as variable environmental conditions. Both disease incidence and severity were significantly reduced on Rhapsody-treated fruit, especially in the 1-2 week period following application. Post-harvest storage temperature (13 degrees C vs. 21 degrees C) and incubation time (12 vs. 16 days) had a significant effect on final disease severity. Rhapsody treated fruit incubated at 13 degrees C had an average of 1-2% fruit infection compared to up to 20% infection on untreated fruit at 21 degrees C. The most frequent pathogens affecting fruit quality were Penicillium sp. and Rhizopus stolonifer. Rhapsody applications made every 4 weeks maintained sufficiently high populations of Bacillus on the fruit surface to prevent spread of these fungi onto the fruit, resulting in significant post-harvest disease control on fresh market tomatoes. When combined with storage at 13 degrees C for no more than 12 days, disease was reduced to negligible levels. (C) 2016 Elsevier Ltd. All rights reserved. |
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