Abstract:

The aim of this study was to find out an effective way for the control of postharvest decay of ginkgo fruits
during storage. Natamycin was tested for its in vitro inhibitory activity on the main pathogen Penicillium expansum isolated
from “Large Buddha Finger” ginkgo fruits during storage. Moreover, the effect of postharvest spraying with different
concentrations of natamycin on physiological and biochemical parameters, nutritional quality and storage stability of
ginkgo fruits stored at 0 ℃ was examined. Natamycin at 250 mg/L had a potent inhibitory effect on the isolated strain.
The respiratory intensity of ginkgo fruits was inhibited by natamycin at 500 mg/L, while maintaining lower membrane
permeability, decay incidence, shrinking rate and calcification index of kernels as well as higher peroxidase (POD) and
catalase (CAT) activities and moisture and starch contents.

Key words: ginkgo fruits, storage, natamycin, antibacterial activities, decay pathogens