Antifungal Effects of Peracetic Acid on Fungi Causing Black Stain in Asian Pear

Black stain is a postharvest disease that occurs on the skin of Niitaka pears (Pyrus pyrifolia Nakai) during cold storage, causing significant economic losses to pear production. We investigated the antifungal effects of peracetic acid (PAA), which is a strong oxidizing agent and an effective disinfectant, on fungi that cause black stain, and we confirmed its preventive effect on black stain after application to pears. Fungal isolates were identified as the type species of Cladosporium porophorum through molecular identification of internal transcribed spacer regions and the large subunit of nuclear ribosomal RNA gene. To assess antifungal effects of PAA and NaOCl on C. porophorum, several susceptibility tests including disc diffusion, mycelial growth tests, and microdilution assays were performed. A comparison of antifungal effects of PAA and NaOCl on C. porophorum showed that the PAA concentrations that inhibit mycelial growth or metabolic activity were two-fold lower than those of NaOCl. When conidia were used as a fungal inoculum, PAA completely inhibited fungal growth and metabolic activity at concentrations of 0.02%–0.08% and 0.005%, respectively, whereas PAA concentrations of at least 0.1% were required to achieve sufficient growth inhibition of growing mycelium. After application of PAA to pears, the incidence rate of black stain in fruits treated with 0.1% PAA was approximately half (31.1% ± 1.9%) of that in untreated fruits (58.8% ± 4.5%). Therefore, the antifungal effects of PAA on fungi causing black stain may help reduce postharvest losses of Niitaka pears during cold storage. Additional key words: alternative, decay, effectiveness, fungicidal, innocuous, management, Pyrus pyrifolia

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