Effects of the combination of Baobab (Adansonia digitata L.) and Sporidiobolus pararoseus Y16 on blue mold of apples caused by Penicillium expansum

The utilization of natural compounds to preserve fruit quality and extend the shelf life has gained great interest worldwide. African Baobab (AB) fruit (Adansonia digitata L.) produces some of these natural compounds, which contain several bioactive antioxidants with ascorbic acid being the major component. Sporidiobolus pararoseus Y16 combined with African Baobab extract (100 mg/ml) significantly inhibited the growth of Penicillium expansum infection than either yeast or African Baobab alone during storage at either 4 degrees C for 30 days followed by 20 degrees C for 15 days or 20 degrees C for 30 days. Furthermore, the apple treated with Sporidiobolus pararoseus Y16 and African Baobab significantly (P < 0.05) reduced the decay incidence and lesion diameter (in vivo), and colony diameter (in vitro) compared to the control. Moreover, fruits preserved with either Sporidiobolus pararoseus Y16 or African Baobab alone or their combination indicated no significant influence on the quality parameters of apple. The results of this study demonstrated a promising approach to enhancing the biocontrol performance of antagonistic yeast by employing African Baobab, and it has potential to help commercial producers and retailers in prolonging the shelf life of agricultural produce over a wider range in the future.