The effects of antibiotics, neem oil and Trichoderma on spoilage bacteria and fungi of cherry tomatoes

초록

This study investigated the effects of antibiotics, neem oil and Trichoderma on spoilage bacteria and fungi of cherry tomatoes. The bacterial and fungal spores and biochemical reactions of the bacterial strains (Rahnella aquatilis, Microbacterium oxydans, Pseudomonas pana-cis, Gordonia sputa, and Escherichia coli) from cherry tomatoes were measured. In addition, the bacterial response to antibiotics and the antifungal indices of neem (Azadirachta indica) essential oil and Trichoderma were analyzed in vitro. The number of bacteria and fungus were 208.40 (х 10 colony/mL) and 6.40 (х 10 spores/mL), respectively. In the biochemical reactions (beta-galactosidase, arginine dihydrolase, lysine decarboxylase, ornithine decarboxylase, urea hydrolysis, and gelatinase), the selected bacterial strains were positive for the substrates of ONPG (ortho-Nitrophenyl-β-galactoside), arginine, lysine, ornithine, urea, and charcoal gelatin. In contrast, in these substrates (Na thiosulfate, tryptophan, Na py-ruvate, inositol, rhamnose, sucrose, and melibiose), the biochemical reactions (H₂S production, deaminas, indole production, acetoin production, and fermenta-tion/oxidation) were negative for the selected bacterial strains. Cefatazidime (30 μg), Ciprofloxacin (CIP, 5 μg) and octafloxin (OFX, 5 μg) displayed the highest sensitivity against the tested bacterial strains. The neem oil and Trichoderma displayed the highest inhibition for Aspergillus niger. Based on these results, antibiotics and neem oil can be useful for reducing the spoilage bacterial and fungal spores of cherry tomatoes. © 2018, Consulting and Training Center - KEY. All rights reserved.

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