Effect of a biocontrol agent (Bacillus subtilis) and modified atmosphere packaging on postharvest decay control and quality retention of litchi during storage

The efficacy of biological control and two types of modified atmosphere packaging (MAP) alone and in combinations was evaluated under cold storage as well as simulated market-shelf conditions to control decay and pericarp browning on litchi cv. ‘McLean’s Red’. Fruits were dipped for 2 min at 15°C inBacillus subtilis or prochloraz separately, packed in MAP [low density polyethylene (LDPE) or polypropylene (PP)], heat sealed and stored at 2°C and 90% r.h. for 18 days followed by 2 days at 14°C and 75% r.h. to simulate market-shelf conditions. A commercially adopted sulfur dioxide treatment was included as a comparative control. Fruits treated withB. subtilis + PP or prochloraz + PP and stand-alone PP treatment did not show decay or browning at 2°C. Decay and browning were controlled significantly after 2 days at 14°C inB. subtilis + PP or prochloraz + PP treatments. However, the prochloraz + PP affected the natural pinkish-red color of the pericarp and gave higher h° (hue angle) values. The stand-alone PP treatment (∼14% O2, ∼5% CO2) showed 11.3% decay due mainly toAlternaria alternata andCladosporium spp. at 14°C. The effectiveness of the MAP was improved at 14°C whenB. subtilis was combined with PP, controlling decay and pericarp browning and retaining the fruit color and quality.B. subtilis survived in PP at 2° and 14°C, but not in LDPE. Stand-alone LDPE (∼3% O2, ∼10% CO2) and combination treatmentsB. subtilis + LDPE or prochloraz + LDPE failed to control decay and pericarp browning. Higher yeast populations were observed in LDPE orB. subtilis + LDPE at both 2° and 14°C.Candida, Cryptococcus andZygosaccharomyces spp. were the predominant yeasts in all LDPE treatments.