Abstract
Soursop is a highly perishable climacteric fruit, which limits its commercialization, and for this reason, strategies are being sought to prolong its shelf life. With this focus, this research aimed to test the effect of a bacterial consortium of three strains of Bacillus subtilis applied in pre-harvest to evaluate the quality parameters of the fruit in the postharvest stage. Different stages of fruit development on the tree were selected for application (4, 8 and 12 weeks post-anthesis), in addition to fruit at physiological maturity already harvested. The physicochemical parameters of firmness, titratable acidity, pH, and total soluble solids were evaluated according to AOAC protocols. The expression of the gene coding for the polygalacturonase enzyme was also evaluated. The results revealed that the bacterial consortium positively affects shelf life when applied pre-harvest at 12 weeks of fruit development. This study reveals that the selection of the stage of fruit development is fundamental to achieving positive effects through the application of B. subtilis on the quality of fruits with short shelf life, such as soursop.
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