Effect of postharvest treatment with Trichoderma vride fermentation broth on inhibitory of anthracnose and reactive oxygen metabolism in mango fruit

【Objective】The study was to explore the effect of Trichoderma viride Persoon ex Fries fermentation broth on the occurrence of Colletotrichum gloeosporioides Penz and reactive oxygen metabolism in mango fruit after harvest.【Method】The mango fruits were treated with T.viride fermentation broth and stored under the condition of 33 ℃.The decay severity,the content of H2O2,O.2,GSH and AsA's and the activity of CAT,SOD were observed.【Result】 The fruit decay severity was 40.26% lower in treated fruit than in black group 9 days after treatment.The content of H2O2,O.2,GSH and AsA and the activity of CAT and SOD were 13.16%,24.34%;6.67%,11.61%;11.15%,21.74%;5.29%,7.94%;15.68%,30.76% and 13.64%,22.73% higher in treated fruit than in health tissue and decaying tissue of control group,respectively.【Conclusion】The studies suggested that T.viride fermentation broth could enhance the metabolism of mango fruit’s reactive oxygen and suppress the occurrence of C.gloeosporioides.