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Yeast being used in lemons as alternative to agrochemicals
Jul. 27, 2017
While the United States has opened its ports for Argentinean lemons, researchers at the National University of Tucuman are exploring ecological alternatives to control the fungi that affects its production.
The country is a major producer of the fruit in the world and citrus companies in the province of Tucumán lead the exports.
According to a report published by Argentina Ivestiga, the use of synthetic fungicides present disadvantages, such as the appearance of resistant strains and can be a risk to the environment and human health. On the other hand, there are restrictions in the international market in relation to the quantity of chemical residue allowed in these fruits. Finally, demand for organic products on the part of the consumer is under constant growth.
The investigation staff develops “killer” yeasts that destroy the fungi of the post-harvest fruit. The most common diseases are Penicillium digitatum and the Penicillium italicum, which enter in the fruit by scars produced in the skin.
The “killer” yeast is extracted by the lemon’s surface, from the leaves and the liquid of fruit wash. This means that the healing of the disease comes from the citrus itself; it is part of the microbial flora. The staff analyzed 400 different yeasts and chose three strains that brought the best results: Pichia, Clavispora and Cándida. The study was published recently in the scientific magazine Plus One.
Researchers analyzed the conditions of the lemons that were infected by themselves. They divided these into two groups: one of the experiments (where the yeasts were applied) and other of control. In 10 days, the lemons in the second group were infected completely; on the contrary, the protected lemons were found to be in good condition and amounted to 90 percent of the total.
Julián Dib, a doctor in Biological Science and professor at the Faculty of Biochemistry, Chemistry and Pharmacy at the National University of Tucumán led the research. His staff included Julia Pérez Ibarreche, a student of Biotechnology, and Ana Sofía Isa. The three used the Pilot Plant of Industrial Micro-Biological Procedures that depend on the National Council of Scientific and Technical Research (Conicet) of Argentina.
The Pilot project is part of a partnership of cooperation with the citrus company San Miguel, the most important citrus company in the country, in terms of volume and variety of product, which embraces the commercialization of fresh lemons. The researchers tested the product in over 3,000 lemons in different stages, from the start of the harvest, the middle and to the end.
The current challenge is to produce in larger quantities. “We have to study the optimal conditions for its commercialization and to achieve it we need industry support,” opined Dib. The staff aspires to process the yeast to store it in drums so that the local industries can use it.
The research is financed by Conicet, and the practice is carried out within the company, which sponsors materials and inputs, and receives cooperation of the Technological University of Malaysia, which is interested in the product. The Argentinean scientist explained that his Malayan colleagues want to apply the “killer yeasts” to combat fungi in the dragon fruit, a plant that has commercial value for them.
Productive sector
Jacqueline Ramallo, an agronomist, responsible for Phytopathology and Biotechnology at San Miguel, qualified this investigation line as very valuable. She assured that the fruit conservation in post-harvest will result in products that will not leave the residue. “This is a growing trend at the world level,” she emphasized.
“The pathogen control of biological products (in this case, yeasts) is promising, event without effectiveness on a synthesis product. It still needs to be taken into a semi-commercial or commercial scale,” Ramallo affirmed.
Ramallo is convinced that the way forward is a joint collaboration between researchers and private companies, where each one brings its strengths. “A research system that works away from the necessities of the productive field is nonsense,” she concluded.
Source: AgroNews
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