Co-Authors:
BARKAI‐GOLAN, R., Div. of Fruit & Vegetable Storage Research, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
AHARONI, Y., Div. of Fruit & Vegetable Storage Research, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Abstract:
Acetaldehyde (Aa) vapors inhibited development in vitro of the eight species of yeasts tested, fungicidal action being a function of concentration and length of exposure. The nonfermentative species Crytococcus difluens was the most sensitive species, 99% of its cell population being inactivated by exposure to 0.5% for 5 hr. Exposure to 0.5% for 10 hr was lethal to almost all species tested. A similar result was obtained by exposing the yeasts to a higher Aa concentration (3%) for a shorter period of time (3 hr). A concentration of 1% Aa, given for 1, 3 and 5 hr, was not lethal to the species tested but reduced the survival percentage of all yeast populations and usually caused a prolongation of the incubation period in culture. Colonization of Schizosaccharomyces pombe, the main factor responsible for the spoilage of natural concentrated citrus juices, was markedly inhibited by Aa vapors. Copyright © 1976, Wiley Blackwell. All rights reserved
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