Effects of fermentation broth of Trichoderma viride on post-physiology of mango.
Ye WeiJuan, Feng WeiHua, Yu Xin, Wu ShaoHui, Jiang Yu
Author Affiliation: College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China.
Journal of Fruit Science 29 : 650-655
Abstract : Objective: The study is to investigate the effects of fermentation broth of Trichoderma viride on post-physiology of mango. Method: Physiological changes of post-harvest mango after treatment were observed. Result: The results showed that under the condition of (30±2)°C with RH 90% to 95%, fermentation broth of T. viride reduced the respiration intensity of mango during storage, and respiratory climacteric was put off for 1 day; the maximum content of soluble solids in processed group appeared on the 8th day, which was 2 days late than the control. Vitamin C content around diseased spots in both the blank control group and the processed group decreased in the storage period of 0 to 9 days, however the maximum Vitamin C content in healthy tissue in both groups increased from 0 to 3 days and reached 164 g.kg-1 and 173 g.kg-1, respectively. Downward trend of titratable acid around diseased spots was alleivated by fermentation broth of T. viride, and on the 6th day of loss inoculation, the content of titratable acid around spots in treated group was 0.36 mg.g-1 which was 16% higher than control; the maximum content of protein around diseased spots in processed group appeared on the 6th day which was 1 day late than control. The fermentation broth of T. viride deceased MDA content, and the maximum contents in the processed group and control group were 4.18 µmol.L-1 and 5.23 µmol.L-1, respectively. There was no significant difference in the content of total phenols between the treatment and control. Conclusion: The results suggested that fermentation broth of Trichoderma viride could slow down Post-physiologic disease of mango effectively.