Identification of Fungi and Bacteria Causing Postharvest Decay on Litchi Fruit and Development of Control Measures

Abstract

     Litchi (Litchi chinensis Sonn), a specialty fruit, has an appealing natural red color, high nutritional value, and pleasant flavour. However, it is highly perishable and has a very short postharvest life due to microbial decay. This study aimed to identify the microorganisms causing postharvest decay on litchi fruit and to develop the control measures to inactivate them in vitro. Results on artificial infection and DNA sequencing demonstrated that Gluconobacter oxydans and Lasiodiplodia pseudotheobromae are the major cause of post-harvest diseases on litchi. Results on development of control measure showed that carbendazim inhibited Gluconobacter oxydans better than Lasiodiplodia pseudotheobromae. Nano silver could completely inhibit Gluconobacter oxydans and Lasiodiplodia pseudotheobromae at 10 ppm and 15 ppm, respectively. In conclusion, nano-silver effectively controlled the growth of pathogens on litchi after harvest.