Start Date: Mar 10, 2008
End Date: Mar 09, 2013
Objective 1. Protective additives will be added to wet and dry yeast formulations and evaluated for improved shelf-life under lab conditions. Spray trials in the field may be used to evaluate effects on durability on plant leaves and fruits. Surfactants will be in the tank mix for even spreading. Objective 2. Yeast durability in a fully diluted mixture will be evaluated through time and temperatures series in lab so the upper threshold that might be expected under grower conditions. Objective 3. Ability to control fungi on agricultural crops. evaluations will be done using greenhouse tests on plants and pathogens of significance in tree fruit-nut and vegetable crops. Salmonella is a particular problem on almond. Initial experiments may involve field sprays on almond followed by collection of nuts and inoculation with Salmonella in lab-greenhouse and monitor Salmonella population Non-pathogenic E. Coli strains applied to lettuce and spinach in the greenhouse followed by yeast spray applications to determine whether potential control is possible. The effectiveness of the yeast against additional fungi of agricultural importance will initially be evaluated on tomato and potato. Documents SCA with UC-Davis.