Inhibitory effects of postharvest treatment with Trichoderma vride fermentation broth on anthracnose in mango fruit

【Objective】 The purpose of this research was to study effects of postharvest treatment with Trichoderma vride fermentation broth on the inhibition of anthracnose in mango fruit and preservation.【Method】 In this research,mango(Mangifera indica L.cv.Zihua) was used as the raw material.By comparing with the control group,occurrence of anthracnose,color,TA,TSS,MDA,total phenol,POD and PPO of mangos with treatments of fermentation broth processing,injure inoculation and injure inoculation + fermentation broth processing group,were determined to prove the inhibitory effects of T.vride fermentation broth on anthracnose in mango fruit.【Result】 With temperature of 33 ℃ and RH of 75%-80%,T.vride fermentation broth inhibited the occurrence of anthracnose.7 days later,occurrences of anthracnose for control group,fermentation broth processing,injure inoculation and injure inoculation + fermentation broth processing were 64%,58%,87%,79% respectively.Values of color index and MDA for fermentation broth processing and injure inoculation + fermentation broth processing group were 7.99% and 3.16%;23.97% and 12.53% higher than the control group and injure inoculation group,respectively.And TSS,TA,POD,PPO,total phenol contents of fermentation broth processing and injure inoculation + fermentation broth processing were 20.34% and 13.69%,43.71% and 7.49%,17.04% and 25.20%,39.47% and 14.71%,18.70% and 23.75% lower than the control group and injure inoculation group.The parameters described above were significantly different compared with the untreated control(P0.05).【Conclusion】 T.vride fermentation broth could suppress the occurrence of anthracnose,especially when mango was picked.