Post-harvest fungal contamination

Summary: 

During the storage, vegetables that have an important period of storage in the cold store after the harvest (fennels, chicory and cabbage head), are perishable and fungal rots shorten their shelf life; losses are caused by pathogens such as species of Alternaria and Penicillium spp., which start deteriorating the inner part. The solution provided is the development of a microbial inoculum that will naturally promote the health of plants by antagonizing a range of plant pathogens. The use of these antagonistic microorganisms to control plant-pathogenic bacteria and fungi is receiving increasing attention, as they may represent a sustainable alternative to chemical pesticides and antibiotics.

The microbial inoculum provides:
- 100% organic, not dangerous for the health
- Flexible for many types of vegetables
- Post-harvest action against spoilage and rot
- Easy to use
- Food safety and quality increase

The product consists of a lyophilized or alive bacterial inoculum based on a Lactobacillus strain that has been already used against fungal contamination. The method is eco-friendly.

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Stakeholder: 
Farmer & Cooperative
Policy Maker
Technology Provider
Type: 
Technological
GAIN: 
GAIN I
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