Effects of postharvest sodium silicate treatment on pink rot disease and oxidative stress-antioxidative system in muskmelon fruit

Sodium silicate (Si) at 100 mM was used as a postharvest treatment agent of induction resistance on muskmelon (Cucumis melon L. cv. Yindi) to investigate the mechanism of controlling pink rot disease, which caused by Trichothecium roseum. Si treatment significantly reduced (P < 0.05) the lesion diameter of melons inoculated with T. roseum during storage. Si treatment increased the content of superoxide (O₂^•−) and could be further raised by challenged with T. roseum inoculation. The content of hydroxyl radical (·OH) in inoculated fruit was also increased. Both malondialdehyde (MDA) and hydrogen peroxide (H₂O₂) were also accumulated with Si treatment and challenged inoculation. Si treatment maintained membrane integrity in non-inoculated fruit, as compared to untreated control. Si treatment and challenge inoculation significantly (P < 0.05) increased the activity of superoxide dismutase (SOD), glutathione reductase (GR), peroxidase (POD), and polyphenoloxidase (PPO), while markedly decreased the activity of catalase (CAT) and ascorbic peroxidase (APX). Si treatment and challenge inoculation also enhanced the content of ascorbic acid (ASA) and glutathione (GSH). These findings suggested that the effects of sodium silicate on postharvest disease in muskmelon fruit may be associated with the elicitation of antioxidant defense system in fruit.     

采后硅酸钠处理对杏果粉霉病的抑制及机理

为探讨采后硅酸钠处理对杏果粉霉病的抑制效果及机理,作者观察了体外条件下硅酸钠对杏果粉霉病病原物粉红单端孢(Trichothecium roseum)的抑制效果,并以"李杏"为试材,采用不同浓度的硅酸钠溶液(0、25、50、75 mmol/L)浸泡果实10 min,测定常温贮藏期间处理对T.roseum损伤接种果实病斑直径的抑制,以及对果实两种防御性酶过氧化物酶(POD)和多酚氧化酶(PPO)活性及抗性物质总酚和类黄酮含量的影响。结果表明,体外条件下硅酸钠可抑制粉红单端孢(Trichotethium roseum)的生长,其中以25 mmol/L处理效果最好,抑菌率可达85%。不同浓度硅酸钠浸泡可明显降低杏果损伤接种T.roseum的病斑直径,其中以50 mmol/L效果最好,且抑制效果可持续72 h。50 mmol/L硅酸钠处理还有效提高了果实体内过氧化物酶(POD)和多酚氧化酶(PPO)活性,促进了总酚的积累,但对类黄酮含量影响不大。由此表明,采后硅酸钠处理可通过直接抑菌和诱导果实抗性来抑制杏的粉霉病。     

Cetylpyridinium chloride direct spray treatments reduce Salmonella on cantaloupe rough surfaces

Cetylpyridinium chloride (CPC) solutions (0, 0.5, or 1.0%) were applied to cantaloupe (“Athena” and “Hale's Best Jumbo” cultivars) rind plugs, either before or after inoculation with a broth culture of Salmonella Michigan (10⁹ CFU/mL) and held at 37°C for 1 or 24 hr. Rind plugs were diluted, shaken, and sonicated, and solutions were enumerated. Texture quality and color were evaluated over 14 days storage at 4°C after 0 and 1% CPC spray applications. A 0.5 or 1.0% (vol/vol) application of CPC after Salmonella reduced the pathogen levels between 2.34 log CFU/mL and 5.16 log CFU/mL in comparison to the control (p < .01). No differences were observed in the firmness and color of 1% CPC treated cantaloupes. Salmonella concentrations on cantaloupes, treated with 1.0% CPC, were lower after 1 hr storage as compared to 24 hr. And, Salmonella on “Athena” surfaces were more susceptible to CPC spray treatments than on “Hale's Best Jumbo.”

Practical applications

Cetylpyridinium chloride (CPC) is the active ingredient of some antiseptic oral mouth rinses, and has a broad antimicrobial spectrum with a rapid bactericidal effect on gram‐positive pathogens. The spray application of CPC solutions to cantaloupe may reduce the level of Salmonella surface contamination during production from irrigation water and manure fertilizers and, during food processing by contaminated equipment and food handlers. Since the surfaces of cantaloupes are highly rough or irregular, bacteria can easily attach to these surfaces and become difficult to remove. Appropriate postharvest washing and sanitizing procedures are needed that can help control Salmonella and other pathogens on melons, especially on cantaloupes with nested surfaces. A direct surface spray application of CPC may be an alternative antimicrobial postharvest treatment to reduce pathogen contamination of cantaloupe melons, while providing an alternative to chlorine‐based solutions.     

INHIBITION OF LISTERIA MONOCYTOGENES BY NATIVE MICROFLORA OF WHOLE CANTALOUPE1

Fresh‐cut cantalcupe has been recalled due to the possible presence of Listeria monocytogenes. Several studies have reported that naturally occurring microflora of vegetable surfaces may be antagonistic to pathogen attachment, growth or survival. To test this possibility for L. monocytogenes and cantaloupes, whole melon were treated with water, ethanol (70%) or chlorine (200 ppm) to reduce the native microflora on the melon surfaces. Treated or untreated melons were immersed in a six strain cocktail of L. monocytogenes (10⁷ CFU/mL) for 10 min and then allowed to dry for 1 h inside a biosafety cabinet followed by storage at 5, 10 and 20C for 15 days. Fresh‐cut pieces prepared from the treated or untreated melons and directly inoculated with L. monocytogenes (3.48 log CFU/g) were stored under the same conditions listed above. Populations of L. monocytogenes and five classes of native microflora were investigated. Growth of L. monocytogenes in sterile or nonsterile rind and fresh‐cut homogenates was also studied. The population of L. monocytogenes recovered from inoculated (10³ to 10⁸ CFU/mL) whole melons given no disinfection treatment or washed with water was significantly less (P < 0.05) than that recovered from melons treated with chlorine or EtOH. In general, populations of L. monocytogenes declined on the surface of treated and untreated whole melons and on fresh‐cut pieces over the 15 days storage period at the temperatures tested. However, the decline in pathogen populations was less rapid in the presence of reduced populations of native microflora. Higher populations of L. monocytogenes were attained in sterile tissue homogenates than in nonsterile homogenates. Addition of yeast and mold to sterile rind homogenates was highly inhibitory to growth and survival of the pathogen. The results of this study indicate that native microflora of whole cantaloupe inhibited attachment to rind surfaces as well as survival and growth of L. monocytogenes on cantaloupe surfaces and homogenized fresh‐cut pieces. Thus, L. monocytogenes recontamination of melons having a reduced level of native microflora following application of a disinfection treatment may be a food safety concern.     

Thermal Inactivation of Salmonella on Cantaloupes Using Hot Water

The inactivation of Salmonella on cantaloupes using hot water was investigated. Whole melons, inoculated with a cocktail of Salmonella isolates, were subjected to thermal treatments of various lengths in water at 65 °C, 75 °C, and 85 °C. Treatment with water at 85 °C for 60 and 90 s resulted in reductions of up to 4.7 log colony forming units (CFU) per square centimeter of rind. However, the rind of melons treated at 85 °C for 90 s were noticeably softer than the rind of melons treated for 60 s. Thermal penetration profiles were measured and computer simulations were conducted to verify the effect of hot water treatment conditions on the internal temperatures of cantaloupe melons. Experimental and simulation data indicated that the internal temperature of melons treated with hot water did not increase rapidly compared with the rind temperature. Regardless of the process temperature used, the temperature of the edible flesh, 10 mm from the surface of the rind, remained at least 40 °C cooler than the surface temperature of cantaloupe melons. These results demonstrate the utility of hot water for the inactivation of Salmonella on cantaloupes and provide a framework to producers of fresh‐cut melon for the potential use of hot water as an intervention treatment.     

Effect of cutting and storage on sensory traits of cantaloupe melon cultivars with extended postharvest shelf life

Fresh cut cantaloupe melons (Cucumis melo L var reticulatus) from fruits with extended postharvest shelf life were analysed for changes in their volatile aroma compounds and polygalacturonase activity during storage. The total volatile aroma contents and the number of volatile compounds in fruits with extended shelf life were significantly less than those present in the traditional shelf life cultivar Mission. Esters were the major volatile compounds present in the fruits, and their concentrations decreased considerably with storage of the cut fruit for 24 h at 4 °C. Polygalacturonase activity was detected from measurements of the hydrolytic release of reducing groups after storage of the cut fruit for 3 days. Enzymatic activity decreased thereafter in all fruits. The results indicate a lack of correlation between the postharvest shelf life of whole cantaloupe and that of fresh cut fruit. © 2003 Society of Chemical Industry     

BIOFILM FORMATION BY SALMONELLA SPP. ON CANTALOUPE MELONS**

The ability of two strains of Salmonella to form biofilms on whole cantaloupe melons was investigated. Ten microliters of bacterial suspensions was spot‐inoculated onto cantaloupe melon rinds in pre‐marked areas, and the cantaloupe melons were held at either 10 or 20C. Biofilm formation was monitored using scanning electron microscopy on excised portions of the cantaloupe melon rind at 2, 24, 48, 72 and 144 h postinoculation. Micrographs indicated that biofilm formation occurred rapidly following introduction of cells (2 h at 20C) onto the cantaloupe melon rind. A fibrillar material was visible after just 2 h at 20C, and cells were embedded in extracellular polymeric material after 24 h at either temperature. These results indicate that a human pathogen is capable of forming a biofilm on plant tissue and that biofilm formation may be responsible for the increased recalcitrance of bacteria to aqueous sanitizers.     

1‐Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh‐cut cantaloupe

BACKGROUND: Orange‐fleshed cantaloupe melons have intense aroma and flavor but are very perishable during storage life. Fresh‐cut processing enhances ethylene‐mediated quality losses. Post‐cutting 1‐methylcyclopene (1‐MCP) application to fresh‐cut cantaloupe was evaluated for its effects on quality attributes, phytochemical content and aroma volatiles. RESULTS: Fresh‐cut cantaloupe (Cucumis melo var. cantalupensis ‘Fiesta’) cubes treated with 1.0 µL L^?1 of 1‐MCP for 24 h at 5 °C, packaged in vented plastic clamshells and stored under normal atmosphere at 5 °C for 9 days, preserved their soluble solids, total phenolics, total carotenoids and β‐carotene contents, but significant softening occurred. A significant increase of non‐acetate esters and a decrease of aldehydes occurred during storage. Most quality attributes of fresh‐cut cantaloupe were unaffected by the treatment with 1‐MCP. 1‐MCP‐treated fresh‐cut cantaloupe accumulated higher levels of propyl acetate, 2‐methylbutyl acetate, methyl butanoate, methyl 2‐methyl butanoate, methyl hexanoate, 2‐methylbutyl alcohol and phenethyl alcohol, and lower levels of benzyl alcohol and heptanal than untreated controls. CONCLUSION: Post‐cutting treatment with 1‐MCP affected nine of the flavor‐important volatiles, particularly those derived from the amino acids isoleucine and phenylalanine, but had no practical effect on phytochemicals or other quality attributes. © 2012 Society of Chemical Industry     

Effect of chitosan on incidence of brown rot,quality and physiological attributes of postharvest peach fruit

The effect of chitosan (5.0 and 10.0 mg ml ⁻¹) on the incidence of brown rot (caused by Monilinia fructicola), quality attributes and senescence physiology of peaches was investigated. It was found that both concentrations of chitosan reduced the incidence of brown rot significantly and delayed the development of disease compared with the control, but were less effective than the fungicide prochloraz. Chitosan‐treated peaches were firmer and had higher titratable acidity and vitamin C content than prochloraz‐treated or control peaches. Compared to control (water‐treated) peaches, chitosan‐treated peaches showed lower respiration rate, less ethylene and malondialdehyde (MDA) production, higher superoxide dismutase (SOD) activity and better membrane integrity. Hence it can be concluded that chitosan has the potential to control brown rot, preserve valuable attributes and prolong the shelf life of postharvest peaches, presumably because of its antifungal property and inhibition of the ripening and senescence process of postharvest peaches. © 2000 Society of Chemical Industry     

EFFECTIVENESS OF CHLORINE AND NISIN‐EDTA TREATMENTS OF WHOLE MELONS AND FRESH‐CUT PIECES FOR REDUCING NATIVE MICROFLORA AND EXTENDING SHELF‐LIFE1

Efficacy of nisin‐EDTA treatments as a sanitizing treatment for reducing native microflora of whole melons and extending shelf‐life of fresh‐cut pieces was compared to chlorine treatments. Whole cantaloupe and honeydew melons were washed with water, nisin (10 μg/mL)‐EDTA (0.02 M), or 200 ppm chlorine for 5 min at ～ 20C before fresh‐cut preparation and storage at 5C for 15 days with periodic microbiological sampling. In addition, some fresh‐cut pieces were washed with 10 μg/mL nisin‐EDTA or 50 ppm chlorine for 1 min before storage. Changes in appearance, odor, overall acceptability and the shelf‐life of the minimally processed fresh‐cut melons were investigated. Preliminary studies indicated that water washes, EDTA (0.002 to 0.2 M) or nisin (5 to 10 μg/mL) were not effective in reducing the microflora of whole melon when used individually. Nisin‐EDTA and chlorine treatments were significantly (P < 0.05) more effective in reducing native microflora than water washes. Nisin‐EDTA treatments were significantly (P < 0.05) more effective than chlorine in reducing populations of yeast and mold and Pseudomonas spp. on whole melon surfaces but were not as effective as chlorine treatments for reducing aerobic mesophilic bacteria, lactic acid bacteria and total gram‐negative bacteria. Microbial contaminants on fresh‐cut pieces washed with 50 ppm chlorine or nisin‐EDTA were further reduced. However, microbial populations increased throughout refrigerated storage irrespective of treatments. Odor, appearance, and overall acceptability ratings for cantaloupe and honeydew fresh‐cut pieces treated with nisin‐EDTA or chlorine were not significantly (P > 0.05) different from each other throughout the storage period (15 to 21 days). However, both treatments led to significantly (P < 0.05) improved ratings compared to the controls for the fresh‐cut pieces at 9 to 12 days of storage and thereafter. The results of this study suggest that treatments with nisin‐EDTA before and after fresh‐cut processing would improve the quality and extend the shelf‐life of fresh‐cut melon.     

Combined treatments of chitosan and sodium silicate to inhibit Alternaria alternata pathogens of postharvest winter jujube

Alternaria alternata is a pathogenic fungus that infects jujube fruit and leads to serious economic losses. In this paper, the antifungal activity of chitosan combined with sodium silicate against A. alternata in vitro and in vivo was investigated, and the possible antimicrobial mechanisms were explored. Results showed that the spore germination and colony expansion of A. alternata were significantly inhibited by chitosan. Chitosan treatment induced the leakages of intercellular electrolytes, nucleic acids, and soluble protein of A. alternata. Meanwhile, chitosan damaged the cell morphology and membrane integrity of A. alternata. The combination of chitosan and sodium silicate was more effective than chitosan alone. In addition, the effect of chitosan and sodium silicate could significantly decrease natural rot rate and delay lesion expansion of winter jujube. Collectively, chitosan combined with sodium silicate had the potential to control postharvest diseases of fruit caused by A. alternata.     

Combination of UV‐C Treatment and Metschnikowia pulcherrimas for Controlling Alternaria Rot in Postharvest Winter Jujube Fruit

The potential of using antagonistic yeast Metschnikowia pulcherrimas alone or in combination with ultraviolet‐C (UV‐C) treatment for controlling Alternaria rot of winter jujube, and its effects on postharvest quality of fruit was investigated. The results showed that spore germination of Alternaria alternata was significantly inhibited by each of the 3 doses (1, 5, and 10 kJ m^?2) in vitro. In vivo, UV‐C treatment (5 kJ m^?2) or antagonist yeast was capable of reducing the percentage of infected wounds and lesion diameter in artificially inoculated jujube fruits, however, in fruit treated with combination of UV‐C treatment and M. pulcherrima, the percentage of infected wounds and lesion diameter was only 16.0% and 0.60 cm, respectively. The decay incidence on winter jujube fruits treated with the combination of UV‐C treatment and M. pulcherrima was 23% after storage at 0 ± 1 °C for 45 d followed by 22 °C for 7 d. None of the treatments impaired quality parameters of jujube fruit. Thus, the combination of UV‐C radiation and M. pulcherrima could be an alternative to synthetic fungicides for controlling postharvest Alternaria rot of winter jujube.     

Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces

Hydrogen peroxide (2.5%) alone or hydrogen peroxide (1%) in combination with nisin (25 microg/ml), sodium lactate (1%), and citric acid (0.5%) (HPLNC) were investigated as potential sanitizers for reducing Escherichia coli O157:H7 or Listeria monocytogenes populations on whole cantaloupe and honeydew melons. Whole cantaloupes inoculated with E. coli O157:H7 and L. monocytogenes at 5.27 and 4.07 log10 CFU/cm2, respectively, and whole honeydew melons inoculated with E. coli O157:H7 and L. monocytogenes at 3.45 and 3.05 log10 CFU/cm2, respectively, were stored at 5 degrees C for 7 days. Antimicrobial washing treatments were applied to inoculated whole melons on days 0 or 7 of storage and surviving bacterial populations and the numbers transferred to fresh-cut pieces were determined. At days 0 and 7 treatment with HPLNC significantly (p<0.05) reduced the numbers of both pathogens, by 3 to 4 log CFU/cm2 on both types of whole melon. Treatment with HPLNC was significantly (p<0.05) more effective than treatment with 2.5% hydrogen peroxide. While fresh-cut pieces prepared from stored whole melons were negative for the pathogens by both direct plating and by enrichment, fresh-cut pieces from cantaloupe melons treated with 2.5% hydrogen peroxide were positive for both pathogens and pieces from honeydew melons were positive for E. coli 0157:H7. The native microflora on fresh-cut melons were also substantially reduced by HPLNC treatment of whole melons. The results suggest that HPLNC could be used to decontaminate whole melon surfaces and so improve the microbial safety and quality of fresh-cut melons.     

Control of anthracnose rot and quality deterioration in loquat fruit with methyl jasmonate

BACKGROUND: Loquat (Eriobotrya japonica Lindl.) fruit has a short shelf‐life, mainly due to fungal decay. Current control of postharvest disease of the fruit is mainly dependent on fungicides. However, because of the increasing consumer concern over food safety, there is an urgent need to search for effective alternatives to control disease. The objective of this work was to determine the efficacy of methyl jasmonate (MeJA) in controlling anthracnose rot caused by Colletotrichum acutatum and maintaining quality of loquat fruit. RESULTS: Loquat fruit were treated with 10 µmol L^?1 MeJA and wound inoculated with C. acutatum spore suspension of 1.0 × 10⁵ spores mL^?1 24 h after treatment, and then stored at 20 °C for 6 days. The percentage of infected wounds showing decay symptom was reduced from 54.4% to 16.7% and the lesion diameter was reduced from 7.26 mm to 4.00 mm by MeJA treatment on the 4th day after inoculation. MeJA treatment induced higher activities of two defense‐related enzymes—chitinase and β‐1,3‐glucanase—during 6 days storage. Meanwhile, the treatment inhibited increases in fruit firmness and internal browning index, and maintained higher extractable juice rate and total soluble solids and titratable acidity contents, thereby delaying the development of flesh leatheriness. CONCLUSION: MeJA treatment effectively inhibited anthracnose rot and maintained quality in loquat fruit. Inhibition of the disease was mainly because of resistance induced in loquat fruit by MeJA. A postharvest application of MeJA could be an alternative to chemical fungicides for control of postharvest disease in loquat fruit. Copyright © 2008 Society of Chemical Industry     

Fungi and decay associated with wild mango fruits (Irvingia gabonensis) under different postharvest conditions

Fungi and percentage decay associated with wild mango fruits during storage at different postharvest conditions were monitored. In addition the effect of chemical treatments (hot water, solutions of benomyl, sodium acetate and sodium metabisulphite) and film packaging on percentage rate of decay was investigated. The characteristic brownish black rot, brownish discolouration and rotting of tissue, and greenish-black soft rot common in wild mango fruits during storage are associated with fungi of the genera Aspergillus, Botrytis and Penicillium. The use of hot water, hot benomyl, hot sodium dehydroacetate and hot sodium metabisulphite (55 °C each) dips alone, or in combination with film packaging helped in reducing postharvest decay of wild mango fruits. Varietal differences in susceptibility of wild mango fruits to decay was also observed.     

Influence of soil type and storage conditions on sensory qualities of fresh‐cut cantaloupe (Cucumis melo)

On‐farm cantaloupe (Cucumis melo) production as well as fresh‐cut storage duration can affect postharvest fruit sensory attributes. Both effects of soil type during production of cantaloupe fruits and storage temperature after fresh‐cut processing on sensory flavour and texture attributes were determined. Melons grown in sandy loam vs heavy clay soil were lower in sweet aromatic and sweet taste and higher in moisture release and fermented flavour. Fruity/melon, sweet aromatic, surface wetness, hardness and moisture release attributes decreased while fermented and sour flavour increased during storage regardless of soil type. During storage an increase in peroxidase activity occurred in fruits produced in sandy loam soil but decreased in fruits produced in clay soil. Clay soil appeared to have some advantages over sandy loam soil in producing cantaloupe fruits with better sensory quality attributes. Storage temperature conditions in this experiment (4 °C for 10 days or 4 °C for 4 days plus 10 °C for 6 days) did not have a statistically significant effect on these sensory attributes. Copyright © 2004 Society of Chemical Industry     

Comparison of the volatile compositions and flavour properties of cantaloupe,Galia and honeydew muskmelons

Aroma compounds were extracted from three cultivars of muskmelon (Cucumis melo L.) by solid-phase microextraction and analysed by gas chromatography–mass spectrometry. Sulfur-containing esters and compounds containing a straight six-carbon chain were present at high concentrations in cantaloupe melons. Compounds containing a straight nine-carbon chain were at high concentrations in honeydew melons. Methyl esters were present at the highest levels in Galia melons. The sensory properties of the three melons were also compared. Cantaloupe melons were associated with sweet, floral and fruity aromas and a persistent aftertaste. Galia melons possessed the strongest cucumber-like flavours, while cucumber aroma and sweet flavour scored highly in honeydew melons.     

Modified atmosphere packaging confers additional chilling tolerance on ethylene-inhibited cantaloupe Charentais melon fruit

Cantaloupe Charentais melon fruits are subject to chilling injury when stored at low temperatures, around 2 °C. Ethylene-suppressed cantaloupe Charentais melon, expressing a 1-aminocyclopropane-1-carboxylic acid (ACC)-oxidase gene in antisense orientation, showed strong, but not total, resistance to chilling injury, allowing an extended storage at low temperatures. Modified atmosphere packaging (MAP) is known to alleviate chilling injury symptoms in a variety of chilling-sensitive horticultural commodities. In the present work, we have compared the effects of MAP in non-retractile plastic film and storage in air on ethylene production, respiratory activity, development of chilling injury symptoms, water loss, ion leakage and accumulation of ethanol and acetaldehyde in wild-type and ethylene-suppressed melons, during storage at 2 °C and after re-warming at 22 °C. MAP reduced chilling injury and extended the postharvest life of wild-type fruit and conferred additional chilling resistance on ethylene-suppressed melons. Reduction of ethylene production and water loss are necessary to prevent chilling injury symptoms in melon.     

采后硅酸钠处理对苹果梨黑斑病的影响

以苹果梨作为实验材料,研究硅酸钠处理对苹果梨采后黑斑病的影响,实验结果表明:体外试验硅酸钠对黑斑病具有抑制作用,其中100mmol/L的硅酸钠抑制率达94.5%。     

A combination of marine yeast and food additive enhances preventive effects on postharvest decay of jujubes (Zizyphus jujuba)

We investigated the effects of marine yeast Rhodosporidium paludigenum in combination with a food additive, carboxymethylcellulose sodium (CMC-Na), on prevention of postharvest decay and food quality of Chinese winter jujubes. R. paludigenum (1 × 10⁸ cells/ml) combined with CMC-Na (0.3%) significantly increased the inhibition of black rot on jujubes at 25 °C when compared with R. paludigenum-alone treatment (5.8% vs. 20%, p < 0.05). The combination also reduced natural rot from 86% (control) to 56%. The combination caused transient changes in enzyme activities or contents of some oxidation reactive markers such as peroxidase (POD), superoxide dismutase (SOD), and malondialdehyde (MDA) of jujubes. The combination had no significant effect on the food qualities such as colour (chroma and hue angle), total soluble solid (TSS) and titratable acidity (TA) of the fruit. While enhancing these effects, CMC-Na did not affect the survival of R. paludigenum in nutrient yeast dextrose agar (NYDA) culture. Thus, we conclude that the combination of R. paludigenum and CMC-Na is a promising formulation to control postharvest decay of Chinese winter jujubes.