Abstract Edible coatings have been used as a medium for the incorporation of functional compounds and biocontrol agents to postharvest diseases control on fruits and to maintain their quality parameters. However, there are few reports about the use of biocontrol agents entrapped in polymeric matrices; to our knowledge, there is no report of their application to anthracnose control in avocado fruit. Hence the aims of this study were to investigate the production of volatile organic compounds (VOCs) by Meyerozyma caribbica and the ability of the yeast entrapped in sodium alginate (SA) coatings to control anthracnose caused by Colletotrichum gloeosporioides Pa14 in avocado fruit. The yeast viability, biocontrol activity, effect on weight loss as well as the efficacy of the bioactive coatings to preserve postharvest quality by prevention or cure of C. gloeosporioides infection were assessed. The main VOCs identified were alcohols (1-Butanol, 3-methyl- and phenethyl alcohol) and esters (ethyl acetate). Results revealed SA as a matrix able to maintain the yeast viability during the storage on coated avocado fruit, with minimal reductions between 0.39 and 1 Log10 CFU mL−1, depending on storage conditions. Moreover, it was demonstrated the ability of the yeast to increase its population during the ripening of avocado fruit previously-stored at 6 °C. Films with M. caribbica were capable to inhibit C. gloeosporioides growth in vitro. Meanwhile, in vivo, the preventive treatments were more effective than curative treatments in anthracnose controlling; at 25 °C the severity was halved, while at 6 °C the reduction reached 100 %. Additionally, in avocado fruit with the bioactive coatings, the weight loss was reduced by 2–3.7 % respect to the control. In conclusion, this study demonstrates the ability of M. caribbica to produce VOCs as a mechanism of action against C. gloeosporioides; additionally, SA coatings with M. caribbica were effective to reduce the weight loss and its potential as an alternative to control of postharvest diseases in avocado fruit.

中文翻译：

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添加了 Meyerozyma caribbica 的海藻酸钠涂层：鳄梨中胶孢炭疽菌的采后生物防治（Persea americana Mill. cv. Hass）

摘要 食用涂层已被用作掺入功能性化合物和生物防治剂的介质，以控制水果的采后病害并保持其质量参数。然而，关于使用包裹在聚合物基质中的生物防治剂的报道很少。据我们所知，没有关于它们在鳄梨果实炭疽病防治中的应用报告。因此，本研究的目的是调查 Meyerozyma caribbica 产生的挥发性有机化合物 (VOC) 以及包裹在海藻酸钠 (SA) 涂层中的酵母控制鳄梨果实中由炭疽病菌引起的炭疽病的能力。酵母活力、生物防治活性、对体重减轻的影响以及生物活性涂层通过预防或治愈 C. 对粘孢子菌感染进行了评估。确定的主要 VOC 是醇类（1-丁醇、3-甲基和苯乙醇）和酯类（乙酸乙酯）。结果表明，SA 作为一种基质，能够在涂层鳄梨果实的储存过程中保持酵母活力，根据储存条件，在 0.39 和 1 Log10 CFU mL-1 之间的最小减少量。此外，还证明了酵母在预先储存在 6°C 的鳄梨果实成熟过程中增加其种群的能力。含有 M. caribbica 的薄膜能够在体外抑制 C. gloeosporioides 的生长。同时，在体内，对炭疽病的控制，预防性治疗比治疗性治疗更有效；在 25 °C 时，严重程度减半，而在 6 °C 时，降低程度达到 100%。此外，在带有生物活性涂层的鳄梨果实中，与对照相比，重量损失减少了 2-3.7%。总之，这项研究证明了 M. caribbica 产生 VOC 的能力，作为对抗 C. gloeosporioides 的作用机制；此外，含有 M. caribbica 的 SA 涂层可有效减少重量损失，并具有作为控制鳄梨果实采后病害的替代方法的潜力。