Antagonistic Yeast Adding Method on Preservation Effect of Cantaloupe

The preservation effects of the antagonistic yeast to Cantaloupe are studied with the adding method of different carriers and time.The rusults show that 1×10~8 CFU/mL WJ-1 yeast suspension containing 1.0%chitosan can significantly (p0.05) inhibite the cantaloupe fruit incidence and the extension of the lesion diameter(6.8 mm),significantly improve the WJ-1 Ml effectiveness of biocontrol,show good prospects for the application;antagonistic bacteria pathogens earlier than antagonistic bacteria inoculation and the longer interval,the worse inhibitory effect to antagonistic fungus diseases,even a higher fruit incidence in the control,indicated WJ-1 did not basicaly have the killing role to infested cantaloupe fruit soft rot pathogens M1,it is initially speculated that space competition may be one of main inhibitory mechanism of the antagonistic bacteria WJ-1.