Skip to main content
ARS Home » Northeast Area » Kearneysville, West Virginia » Appalachian Fruit Research Laboratory » Innovative Fruit Production, Improvement, and Protection » Research » Publications at this Location » Publication #266922
Title: Effect of heat shock treatment on stress tolerance and biocontrol efficacy of biocontrol yeasts

Author
item LIU, JIA - Chinese Academy Of Sciences
item Wisniewski, Michael
item DROBY, SAMIR - Volcani Center (ARO)
item HERSKOVITZ, VERA - Volcani Center (ARO)

Submitted to: Acta Horticulturae
Publication Type: Proceedings
Publication Acceptance Date: 7/1/2011
Publication Date: 8/31/2011
Citation: Liu, J., Wisniewski, M.E., Droby, S., Herskovitz, V. 2011. Effect of heat shock treatment on stress tolerance and biocontrol efficacy of biocontrol yeasts. Acta Horticulturae. 905:227-240.

Interpretive Summary:

Technical Abstract: Several different species of yeasts have been used as biocontrol agents against postharvest diseases of fruits and vegetables. Our current research is directed to develop a better understanding of yeast biology in relation to biocontrol activity and to develop strategies to improve the efficacy of their biocontrol activities. The effect of a mild heat shock (HS) pretreatment (30 min at 40 degrees C for Metschnikowia fructicola or 20 min at 40 degrees C for Candida guilliermondii) on the tolerance of subsequent high temperature (45 degrees C) and oxidative stress (0.4 mol l-1 H2O2) was evaluated. The viabilities of the two yeasts subjected to both stresses were enhanced by the pretreatment. Additionally, the HS yeasts showed better biocontrol efficacy against Penicillium expansum and higher population on apple fruits stored at 25 degrees C compared to the performance of untreated yeast cells. The trehalose content in M. fructicola or C. guilliermondii also increased. Results indicate that induction of trehalose content by HS pretreatment may contribute to improvement in stress tolerance, population dynamics, and biocontrol efficacy of the two biocontrol yeasts.