Mexico: Yeast would allow widening shelf life of lemon for export
A biological system based on yeast would allow the lengthening the life of lemon by at least three weeks, increasing its durability in storing and benefiting exporting, informed the Agencia ID.
The system, developed by researchers from the National Polytechnic Institute (NPI) of Mexico, used yeast (unicellular microscopic fungus) to inhibit the spores of Penicillium Digitatum, the main agent of lemon decomposition in the warehouses.
"Fungus are fed by the sugars in the fruit and grow around it. Although, this technology using yeast to compete with the Penicillium Digitatum for nutrients and space in the fruit, manages to dominate", as explained by the doctor Claudia Larralde Corono.
The scientist pointed out that yeast is easy to cultivate, has a big resistance and once it's applied doesn't give affect the appearance of the fruit.
Apart from this, the tested species of yeast are innocuous for people and once it settles in the skin of the Italian lemon it inhibits the spores of the fungus.
Larralde highlighted that the bio-control system becomes an alternative to the chemical treatments and allows products to be more easily accepted in those countries that have a rigorous quality control regarding chemical treatments.
Source: Diariodelagro