Effects of Bacillus subtilis strain QST 713 and storage temperatures on post-harvest disease development on greenhouse tomatoes

Tomato plants in two commercial greenhouses were treated with Rhapsody (Bacillus subtilis strain QST 713, rate of 1.45%) once every 4 weeks during 2012-2013 to determine effects on post-harvest fruit infection. Populations of Bacillus and disease incidence were monitored weekly from harvested fruit over an 18-week period. Population levels of Bacillus ranged from 75 to 110 × 104 colony forming units (cfu) cm−2 of fruit surface area one week after application to 25-30 × 104 cfu cm−2 of fruit surface area 4 weeks after application. Disease incidence on harvested fruit incubated at 21 °C for 7-10 days was variable, due to variation in inoculum levels within the greenhouse as well as variable environmental conditions. Both disease incidence and severity were significantly reduced on Rhapsody-treated fruit, especially in the 1-2 week period following application. Post-harvest storage temperature (13 °C vs. 21 °C) and incubation time (12 vs. 16 days) had a significant effect on final disease severity. Rhapsody-treated fruit incubated at 13 °C had an average of 1-2% fruit infection compared to up to 20% infection on untreated fruit at 21 °C. The most frequent pathogens affecting fruit quality were Penicillium sp. and Rhizopus stolonifer. Rhapsody applications made every 4 weeks maintained sufficiently high populations of Bacillus on the fruit surface to prevent spread of these fungi onto the fruit, resulting in significant post-harvest disease control on fresh market tomatoes. When combined with storage at 13 °C for no more than 12 days, disease was reduced to negligible levels.