What is antagonist bacteria like psudomonus and Trichoderma?
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Answer:
Biological Control
The use of yeast or bacterial strains to control postharvest decay of several fruits using antagonistic microorganisms isolated from plant tissues has been extensively studied, and several examples of successful disease control have been reported (Sharma et al., 2009; Begum et al., 2010; Rathod, 2012).
Several microorganism antagonists have been identified and used for controlling postharvest diseases of different fruits and vegetables. Microbial antagonists have been identified and artificially introduced on a variety of harvested commodities including citrus, pomes, stone fruits, and vegetables for control of postharvest diseases. For example, effective control of A. alternata of citrus, litchi and muskmelon was observed with bacterial antagonists such as Bacillus subtilis (Jiang et al., 2001; Yang et al., 2006; Wang et al., 2010), fruit jujube was controlled by the antagonistic yeasts Cryptococcus laurentii and Rhodotorula glutinis (Tian et al., 2005), cherry with Enterobacter aerogenes or Trichosporon pullulans (Qin et al., 2004), tomato with the yeast Pichia guilliermondii (Zhao et al., 2011) or the bacterium Trichoderma harzianum (El-Katatny and Emam, 2012) (Table 5.1). Microbial cultures are applied either as postharvest sprays or as dips in an antagonist’s solution. For example, postharvest application of Trichoderma harzianum, T. viride, Gliocladium roseum and Paecilomyces variotii resulted in better control of Alternaria rot in lemons than preharvest applications (Pratella and Mari, 1993). A significant reduction in storage decay was achieved by bringing several yeast species in direct contact with wounds in the peel of harvested fruits. For instance, direct contact of microbial antagonist and infested fruit peel has been quite useful for the suppression of A. alternata in tomatoes (Zhao et al., 2011). However, not all the pathogens react in a similar fashion to a given antagonist.