Postharvest Decay Control of Strawberry Gray Mold by Application of Sodium Bicarbonate and Vinegar Combination

Abstract

Gray mold caused by Botrytis cinerea is one of the most prevalent fungal diseases present in fruits and vegetables worldwide. Four Botrytis isolates collected from different sites in Al-Najaf province in Iraq were identified morphologically and confirmed by molecular analysis using ITS3- ITS4 region. Pathogenicity test was performed on detached leaves and strawberry fruit to determine the most pathogenic Botrytis isolates. Lesion diameter was the highest when detached leaves and fruit were inoculated with Bc1. However, the development of resistant isolates and people concern for food safety leads to explore new strategies for controlling postharvest disease. In current study, the effect of Sodium bicarbonate (SB) with Vinegar on B.cinerea using Bc1 isolate as a model of high virulence was evaluated. Complete inhibition of fungal mycelium and spore germination were achieved by SB-vinegar mixture at 50 mM. Fungicidal activity was validated by quantification of soluble proteins released from treated mycelium with different concentrations of SB-Vinegar mixture. Gray mold severity on inoculated strawberry fruit was significantly reduced by dipping diseased fruit in SB-Vinegar mixture at 50 mM for 10 min. SB-Vinegar mixture is safe compounds for human health and promising alternative approach to other fungicides for controlling postharvest- gray mold disease of strawberry caused by B.cinerea.