Culturable bacterial microflora associated with nectarine fruit and their potential for control of brown rot

Canadian Journal of Microbiology
W J Janisiewicz, J S Buyer

Abstract

Microflora of fruit surfaces have been the best source of antagonists against fungi causing postharvest decay of fruit. However, there is little information on microflora colonizing surfaces of fruits other than grape, apple, and citrus. We characterized bacterial microflora on nectarine fruit surfaces from the early stage of development until harvest. Identification of bacterial strains was made using MIDI (fatty acid methyl ester analysis) and Biolog systems. Biolog identified 35% and MIDI 53% of the strains. Thus results from MIDI were used to determine the frequency of occurrence of genera and species. The most frequently occurring genera were Curtobacterium (21.31%), followed by Pseudomonas (19.99%), Microbacterium (13.57%), Clavibacter (9.69%), Pantoea (6.59%), and Enterobacter (4.26%). The frequency of isolations of some bacteria - for example, the major pseudomonads (Pseudomonas syringae, Pseudomonas putida, and Pseudomonas savastanoi) or Pantoea agglomerans - tended to decline as fruit developed. As Pseudomonas declined, Curtobacterium became more dominant. Time of isolation was a significant factor in the frequency of occurrence of different bacteria, indicating succession of the genera. Throughput screening of the ba...Continue Reading

References

Dec 1, 1971·The Journal of Applied Bacteriology·R W Buhagiar, J A Barnett
Jul 31, 2002·Annual Review of Phytopathology·Wojciech J Janisiewicz, Lise Korsten
Dec 1, 1954·Canadian Journal of Microbiology·D S CLARKJ J DAVID
Oct 24, 2008·Phytopathology·W J JanisiewiczC P Kurtzman

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Citations

Jul 20, 2012·International Journal of Food Microbiology·Guilherme MartinsIsabelle Masneuf-Pomarède
Jun 22, 2013·Journal of Basic Microbiology·Alejandro Miguel Figueroa-LópezIgnacio Eduardo Maldonado-Mendoza
Jun 15, 2016·Journal of the Science of Food and Agriculture·Francois J DuvenageLise Korsten
Oct 10, 2012·Journal of Food Protection·Raphael Sanzio PimentaWojciech J Janisiewicz

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