Evaluation the Efficacy of Baker Yeast (Saccaromyces cerevisiae) and Chitosan to Controlling Penicillium digitatum Sacc that Cause Green Mold Decay of Kumquat Fruits

The commercial backing yeast of Saccharomyces cereivisae [Meyen ex E. C. Hansen] and/or chitosan was evaluated for their in vitro activity against the fungal growth of P. digitatium the causal agents of kumquats fruit decay. Baker yeast S. cerevisiae at 2% resulting a highly and significantly reduction of P. digitatum linear growth by 32.4% if compared with control treatment. All chitosan concentrations were tested result a significant reduction of P. digitatium linear growth, chitosan at 2% resulting highly reduction of pathogen growth by 78.3% followed by 71.5% at 1% concentration. Chitosan at 2% was mixed with backer yeast (B.Y) at 2% resulting significant and highly reduction of P. digitatium linear growth by 82.5% followed by chitosan 1% mixed by baker yeast (B.Y) 2% by 77.5% reduction of pathogen linear growth if compared with control treatment. Under application trials, kumquat fruits were coated with chitosan ½% decreased the green mold incidence by 83.6% while, fruits were coated with chitosan at 2% and 1% resulting a highly reduction of green mold disease incidence by 80.3% and 78.4%, respectively. Kumquat fruits were coated with baker yeast (S. cerevisiae) at 2% concentration reducing the green mold disease incidence by 79.5% and the same concentration was reducing the percentage of disease severity by 72.3% if compared with un-coated fruits. In combination treatments, kumquat fruits were coated with chitosan at 2% combined with baker yeast (B.Y) at 2% resulting a highly and, significant reduction of green mold incidence and disease severity by 75.1% and 90.0%, respectively. The combination of baker yeast (B.Y) at 2% and chitosan at 2% could be a promising a safe and cheep method for the control of green mold disease of kumquat fruits.