Method for controlling brown rot, aspergillus disease and soft rot of peach fruits after harvest and storing and preserving them by using abnormal Wickham yeast

Abstract

The present invention belongs to the technical field of biological control, and specifically relates to a method for abnormal Wickham yeast to control brown rot, aspergillus disease, soft rot and storage and preservation of peach fruits after harvest. The steps are as follows: firstly, a 1×10 8 cells / mL of yeast suspension; select peach fruits, disinfect, rinse and dry them, and then divide them into three groups, drill holes on the surface of the peach fruits and inject the yeast suspension, and after a period of time, inject spore suspensions of American and Australian type drupe brown rot fungi, Aspergillus niger and Rhizopus stolonifer in the holes of the three groups of peach fruits in the same volume as the yeast suspension, so as to achieve effective control of peach brown rot, aspergillus disease and soft rot; or directly spray the yeast suspension evenly on the surface of the peach fruits and dry them naturally, so as to achieve the purpose of preventing and controlling natural diseases of peach fruits after harvest and storing and preserving them; the present invention has no adverse and significant effects on the main quality indicators of peach fruits after harvest while effectively controlling the diseases, is easy to operate, safe and environmentally friendly, and has significant economic and social benefits.

Description

Technical Field

[0001] The invention belongs to the technical field of biological control of post-harvest diseases of fruits, and particularly relates to a method for controlling post-harvest diseases of peach fruits by abnormal Wickham yeast. Background Art

[0002] Peach (Prunus persica) is a plant of the Rosaceae family and the genus Prunus. Its fruit is not only delicious and juicy, but also rich in nutrients, including polyphenols, soluble sugars, organic acids, vitamins, minerals, dietary fiber and other nutrients. It has high edible and medicinal value and is deeply loved by consumers. my country is the world's largest producer of peaches. Peach fruit is mainly used to make canned food, fruit wine, jam and preserves, etc., with great economic development value and broad market prospects. Peach fruit is a typical respiratory climacteric fruit with a very vigorous metabolism after harvest. Its fruit is fleshy and thin-skinned, which is easily mechanically damaged after harvest, causing infection by pathogens, accelerating the process of decay and deterioration, reducing the commercial and edible value of peach fruit, and causing huge economic losses to the peach fruit industry. Post-harvest peach diseases mainly include physiological diseases such as flesh browning, softening, and chilling damage caused by fruit aging and environmental temperature, as well as infectious diseases such as brown rot, aspergillus disease, penicillium disease, gray mold, and soft rot caused by fungal infection such as Monilinia spp., Aspergillus nige, Penicillium spp., Botrytis cinerea, and Rhizopus spp.

[0003] There are mainly physical and chemical methods for controlling postharvest diseases of fruits. Various postharvest disease control methods can maintain fruit quality to a certain extent and improve the storage period and economic value of fruits. At present, the most commonly used method to control postharvest diseases of peach fruits is to use chemical fungicides, which have the advantages of low price, high efficiency and convenience. However, the continuous use of chemical fungicides may cause pathogens to develop drug resistance and pesticide residues, causing harm to the human body and the environment, and greatly restricting their application. Physical methods mainly include refrigeration, heat treatment (hot water treatment and hot air treatment), radiation, etc. These methods are easy to operate and have good effects, but they often require specific equipment or have disadvantages such as reducing the sensory quality of fruits and adverse changes in physical and chemical properties. Therefore, their practical application is greatly limited. Biological control method uses the antagonism between microorganisms and selects harmless microorganisms to inhibit the growth of pathogens. Compared with physical and chemical methods, it is safe and harmless, has no side effects and has good control effects. So far, many bacteria, molds and yeasts with obvious antibacterial effects on postharvest pathogenic fungi of fruits have been screened at home and abroad. Among them, yeast has attracted widespread attention due to its advantages such as rapid proliferation, no production of antibiotics or mycotoxins, genetic stability and high safety.

[0004] However, most antagonistic yeasts have shortcomings such as narrow antibacterial spectrum and unstable use effect, and the diseases they control are relatively single; therefore, it is very necessary to provide a method that can effectively control various diseases of peaches after harvest, slow down the natural decay of fruits, extend the shelf life of fruits, and maintain the nutritional value and sensory quality of fruits. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a method for preventing and controlling postharvest diseases of peach fruits and storing and preserving peach fruits based on abnormal Wickham yeast, which can effectively control postharvest brown rot, aspergillus disease and soft rot of peach fruits, reduce the losses caused by postharvest diseases, and has potential application value.

[0006] In order to achieve the above purpose, the present invention provides the following solutions:

[0007] Abnormal Wickham yeast can be obtained from China Center for Type Culture Collection, and the specific preservation information is as follows: Abnormal Wickham yeast (Wickerhamomyces anomalus); the preservation number is: CCTCC M2018053; the preservation unit: China Center for Type Culture Collection; the preservation address: No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province, on the campus of Wuhan University, opposite the First Affiliated Primary School.

[0008] The present invention provides a method for preventing and treating brown rot, aspergillus disease, and soft rot of peach fruits after harvest and for storing and preserving peach fruits. The specific steps are as follows:

[0009] Abnormal Wickham yeast was inoculated into NYDB medium for activation culture. After activation culture, the bacterial precipitate was obtained by centrifugation. The bacterial precipitate was washed by centrifugation with sterile water, and then the washed bacterial precipitate was diluted with sterile saline to obtain a concentration of 1×10 8 cells / mL yeast suspension; select disease-free, mechanically undamaged, uniform-sized peach fruits for disinfection, then rinse and air-dry to obtain air-dried peach fruits, which are divided into three groups, which are recorded as group A, group B and group C, and then use a sterile puncher to punch holes on the surface of the peach fruits in group A, group B and group C, and inject a certain volume of yeast suspension into each hole. After drying naturally for a period of time, each hole in group A, group B and group C is inoculated with a spore suspension of American-Australian drupe brown rot fungus, Aspergillus niger and Rhizopus stolonifer with the same volume as the yeast suspension, wherein the concentration of the American-Australian drupe brown rot fungus and Aspergillus niger spore suspension is 1×10 5 spores / mL, the concentration of Rhizopus spore suspension is 1×10 4 spores / mL, which verifies that the abnormal Wickham yeast can effectively prevent and control peach fruit brown rot, aspergillus disease, and soft rot caused by American and Australian stone fruit brown rot fungi, Aspergillus niger, and Rhizopus stolonifer.

[0010] Alternatively, the peaches may not be disinfected, but kept in their natural condition in a plastic basket. The yeast suspension may be evenly sprayed on the surface of the peaches. After the peaches are naturally dried, they may be sealed with plastic wrap and stored in a constant temperature and humidity incubator. This can prevent and control natural diseases of the peaches after harvest and preserve them.

[0011] The NYDB medium (1 L) is composed of 5 g yeast extract, 8 g beef extract, 10 g glucose, and distilled water to 1000 mL, with a natural pH and sterilized at 115° C. for 20 min.

[0012] The inoculation amount of the abnormal Wickham yeast inoculated in the NYDB culture medium is 1%, that is, the inoculation volume ratio is 1:100.

[0013] The activation culture conditions are as follows: temperature 28°C, rotation speed 180 rpm, and time 20 to 24 hours.

[0014] Wherein, the centrifugal conditions are: centrifugal force is 10000g, time is 5-10min.

[0015] Wherein, the mass concentration of the sterile physiological saline is 0.85%.

[0016] The operation of the peach fruit disinfection treatment is as follows: the peach fruit is immersed in an aqueous solution containing 0.5% sodium hypochlorite solution for disinfection for 1 to 5 minutes.

[0017] The punched holes have a diameter of 5 mm and a depth of 4 mm; the period of time is 2 hours.

[0018] The volumes of the yeast suspension and the spore suspension injected into the wells were both 30 μL.

[0019] The conditions of the constant temperature incubator are: 25°C, RH 95%.

[0020] Advantages of the present invention:

[0021] (1) The abnormal Wickham yeast used in the present invention is screened by our laboratory, has strong antagonistic effect, is harmless to human body, and has been proved by research to be able to achieve the purpose of fruit storage and preservation, achieving unexpected outstanding effect.

[0022] (2) The method for controlling postharvest diseases of peaches and preserving them for storage provided by the abnormal Wickham yeast of the present invention can control postharvest brown rot, aspergillus disease and soft rot of peaches, reduce the natural decay rate of postharvest peaches and have no adverse effect on the quality of peaches; compared with the control group, the method has no adverse significant effect on the main quality indicators of postharvest peaches, such as weight loss rate, hardness, soluble solids, titratable acid and ascorbic acid, and has the effect of slowing down the decrease of quality indicators. For example, the vitamin C content of peaches treated with yeast is significantly increased.

[0023] (3) The present invention uses abnormal Wickham yeast to replace chemical fungicides to prevent and control peach postharvest diseases, avoiding the potential harm of chemical fungicides to human body and environment, and can also reduce the economic and energy burden caused by physical sterilization storage, which has significant economic and social benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The effect of different concentrations of abnormal Wickham yeast on the rot rate of peach fruit caused by American-Australian stone fruit brown rot pathogen after harvest; Note: CK represents sterile water treatment; Y5, Y6, Y7, Y8, and Y9 represent abnormal Wickham yeast concentrations of 1×10 5 , 1×10 6 , 1×10 7 , 1×10 8 , 1×10 9 cells / mL; different lowercase letters represent significant differences among different treatments (P<0.05).

[0025] Figure 2 The effect of different concentrations of abnormal Wickham yeast on the diameter of brown rot caused by American-Australian stone fruit brown rot pathogen after harvest of peach fruit; Note: CK represents sterile water treatment; Y5, Y6, Y7, Y8, and Y9 represent the concentrations of abnormal Wickham yeast of 1×10 5 , 1×106 , 1×10 7 , 1×10 8 , 1×10 9 cells / mL; different lowercase letters represent significant differences among different treatments (P<0.05).

[0026] Figure 3 The effect of different concentrations of abnormal Wickham yeast on the rot rate of peach fruit caused by Aspergillus niger after harvest; Note: CK represents sterile water treatment; Y5, Y6, Y7, Y8, and Y9 represent the concentrations of abnormal Wickham yeast of 1×10 5 , 1×10 6 , 1×10 7 , 1×10 8 , 1×10 9 cells / mL; different lowercase letters represent significant differences among different treatments (P<0.05).

[0027] Figure 4 The effect of different concentrations of abnormal Wickham yeast on the diameter of peach fruit rot caused by Aspergillus niger after harvest; Note: CK represents sterile water treatment; Y5, Y6, Y7, Y8, and Y9 represent abnormal Wickham yeast concentrations of 1×10 5 , 1×10 6 , 1×10 7 , 1×10 8 , 1×10 9 cells / mL; different lowercase letters represent significant differences among different treatments (P<0.05).

[0028] Figure 5 The effect of different concentrations of abnormal Wickham yeast on the rot rate of peach fruit caused by Rhizopus stolonifer after harvest; Note: CK represents sterile water treatment; Y5, Y6, Y7, Y8, and Y9 represent abnormal Wickham yeast concentrations of 1×10 5 , 1×10 6 , 1×10 7 , 1×10 8 , 1×10 9 cells / mL; different lowercase letters represent significant differences among different treatments (P<0.05). DETAILED DESCRIPTION

[0029] The present invention will be described in more detail with the help of the following embodiments; the following embodiments are merely illustrative and the present invention is not limited to these embodiments.

[0030] Embodiment 1:

[0031] Description of antagonistic yeast; Yeast preservation name: Wickerhamomycesanomalus; Preservation number: CCTCC M2018053; Preservation unit: China Center for Type Culture Collection;

[0032] The culture procedure is as follows: (1) Liquid activation culture: The abnormal Wickham yeast stored in the glycerol tube was inoculated into the NYDB medium for the first activation culture to obtain the activation liquid; then, the activation liquid was aspirated and transferred into the new NYDB medium for the second activation culture; the inoculation amount of the two activation cultures was 1%, and the culture conditions were 28°C and 180 rpm for 24 h; (2) After the activation culture, the bacteria were collected by centrifugation, washed twice with sterile water to remove the culture medium, and the washed bacteria were resuspended with sterile physiological saline, and the yeast cell concentration was adjusted to 1×10 8 cells / mL.

[0033] Embodiment 2:

[0034] Fruit pretreatment

[0035] The test variety is peach (Prunus persica), and peach fruits with good commercial maturity, no surface damage, no disease infection, no mechanical damage, and uniform size are selected. The surface is rinsed with tap water, and then disinfected with 0.5% (v / v) sodium hypochlorite (NaClO) for 5 minutes. The residual sodium hypochlorite is rinsed with tap water and placed in a plastic basket to dry for use.

[0036] Embodiment 3:

[0037] The fungi selected were conventional pathogens that infect peach fruit, specifically: American-Australian type drupe brown rot fungi, Aspergillus niger and Rhizopus stolonifer; the activation steps before use were as follows: (1) 1 mL of the fungal spore suspension was inoculated into sterile PDB medium and cultured in a constant temperature shaker (180 rpm, 25°C) for 24-48 h. (2) An appropriate amount of fungi was streaked on the PDA medium and cultured in a constant temperature and humidity chamber for 7 days. The fungal spores on the plate were placed in sterile physiological saline and adjusted to the desired concentration using a binocular microscope.

[0038] Embodiment 4:

[0039] The control effect of abnormal Wickham yeast on postharvest peach brown rot caused by American and Australian type stone fruit brown rot fungus.

[0040] (I) Experimental plan

[0041] Three wounds (5 mm in diameter and 4 mm in depth) were made at equal distances at the equator of each peach fruit using a sterile borer. 30 μL (1) of yeast suspension (1×10 8 cells / mL); (2) sterile water was used as a control. After being placed at room temperature for 2 h, 30 μL of spore suspension of American and Australian drupe brown rot fungus (1×10 5 spores / mL); after drying at room temperature, the peach fruits were placed in a constant temperature and humidity incubator (25°C, RH 95%). After 4 days, the decay of the peach fruits was observed, and the decay rate and decay diameter were recorded; each treatment had 3 parallels, each parallel had 12 peach fruits, and the experiment was repeated three times.

[0042] The formula for calculating the incidence rate is as follows:

[0043] Incidence rate (%) = diseased fruits / total number of fruits × 100%

[0044] (II) Test results

[0045] According to the above test steps, the results of statistical analysis of fruit rot rate and lesion diameter are as follows:

[0046] like Figure 1 As shown in the figure, different concentrations of abnormal Wickham yeast treatment reduced the incidence of peach postharvest diseases, among which 1×10 8 cells / mL of abnormal Wickham yeast treatment was particularly effective. After 4 days of storage, the rot rate of the control group reached 67%, while 1×10 8 cells / mL of abnormal Wickham yeast treatment group had an incidence rate of only 19%.

[0047] like Figure 2 As shown in the figure, the diameter of peach lesions in the control group treated with sterile water was 41.14 mm, while that in the 1×10 8 The diameter of peach lesions in the group treated with abnormal Wickham yeast cells / mL was only 28.61 mm.

[0048] Embodiment 5:

[0049] The effect of abnormal Wickham yeast on the control of aspergillus caused by Aspergillus niger in postharvest peaches

[0050] (I) Experimental plan

[0051] Three wounds (5 mm in diameter and 4 mm in depth) were made at equal distances at the equator of each peach fruit using a sterile borer. 30 μL (1) of yeast suspension (1×10 8cells / mL); (2) sterile water as a control. After being placed at room temperature for 2 h, 30 μL of Aspergillus niger spore suspension (1×10 5 spores / mL); after drying at room temperature, the peach fruits were placed in a constant temperature and humidity incubator (25°C, RH 95%). The decay of the peach fruits was observed after 5 days, and the decay rate and decay diameter were recorded; each treatment had 3 parallels, 12 peach fruits in each parallel, and the experiment was repeated three times.

[0052] The formula for calculating the incidence rate is as follows:

[0053] Incidence rate (%) = diseased fruits / total number of fruits × 100%

[0054] (II) Test results

[0055] According to the above test steps, the results of statistical analysis of fruit rot rate and lesion diameter are as follows:

[0056] like Figure 3 As shown in the figure, different concentrations of abnormal Wickham yeast treatment reduced the incidence of postharvest Aspergillus disease in peach fruits, among which 1×10 8 cells / mL of abnormal Wickham yeast treatment was particularly effective. After 5 days of storage, the rot rate of the control group reached 92%, while 1×10 8 cells / mL of abnormal Wickham yeast treatment group had a morbidity of only 41%.

[0057] like Figure 4 As shown in the figure, the diameter of peach lesions in the control group treated with sterile water was 41.05 mm, while that in the 1×10 8 The diameter of peach lesions in the group treated with abnormal Wickham yeast cells / mL was only 17.94 mm.

[0058] Embodiment 6:

[0059] Control effect of abnormal Wickham yeast on postharvest peach soft rot caused by Rhizopus stolonifer

[0060] (I) Experimental plan

[0061] Three wounds (5 mm in diameter × 4 mm in depth) were made at equal distances at the equator of each peach fruit using a sterile borer. 30 μL (1) yeast suspension (1 × 10 8 cells / mL); (2) sterile water was used as a control. After being placed at room temperature for 2 h, 20 μL of Rhizopus stolonifer spore suspension (1×10 4spores / mL); after drying at room temperature, the peach fruits were placed in a constant temperature and humidity incubator (25°C, RH 95%). The decay of the peach fruits was observed after 3 days, and the decay rate and decay diameter were recorded; each treatment had 3 parallels, 12 peach fruits in each parallel, and the experiment was repeated three times.

[0062] The formula for calculating the incidence rate is as follows:

[0063] Incidence rate (%) = diseased fruits / total number of fruits × 100%

[0064] (II) Test results

[0065] According to the above test steps, the results of statistical analysis of fruit rot rate and lesion diameter are as follows:

[0066] like Figure 5 As shown in the figure, different concentrations of abnormal Wickham yeast treatment reduced the incidence of postharvest soft rot in peach fruit, among which 1×10 8 cells / mL of abnormal Wickham yeast treatment was particularly effective. After 3 days of storage, the rot rate of the control group reached 100%, while that of 1×10 8 The incidence rate of the group treated with abnormal Wickham yeast cells / mL was only 8%.

[0067] Embodiment 7:

[0068] Effects of abnormal Wickham yeast on postharvest natural decay and storage quality of peach fruit

[0069] (I) Experimental plan

[0070] The peaches were selected for the experiment. They were uniform in size and at normal commercial maturity without mechanical damage. After picking, the peaches were kept in natural condition, divided into three groups, placed in plastic baskets, and sprayed directly on their surface with (1) 1×10 8 cells / mL yeast suspension (treatment group: Y); (2) sterile water (control group, CK). After natural drying, the mixture was sealed with plastic wrap and stored in a constant temperature and humidity incubator (25°C, RH 95%). After 6 days, the natural morbidity of the fruit and the related indicators of the natural storage quality of the fruit were measured. Each treatment was repeated three times with 12 peach fruits in each parallel. The inhibitory effect of abnormal Wickham yeast on the natural decay of peach fruit was expressed as the morbidity.

[0071] (1) The formula for calculating the incidence rate is as follows:

[0072] Incidence rate (%) = diseased fruits / total number of fruits × 100%

[0073] (2) The storage quality determination method is as follows:

[0074] 1. Weight loss rate: Weight loss rate = (mass before treatment - mass after storage) / mass before treatment × 100%

[0075] 2. Soluble solids (TSS): measured with a handheld sugar meter, the results are expressed as g / 100g sample. The experiment was repeated three times.

[0076] 3. Titratable acid (TA): Take 20g of pulp and 30mL of distilled water and homogenize them. Place them in a water bath at 80℃ for 30min, then dilute to 100mL and filter to obtain the filtrate. Take 30mL of the filtrate, add 2-5 drops of phenolphthalein indicator, and titrate with a standard solution (0.1M NaOH). The titration endpoint is when the solution begins to turn pink and does not fade within 30s. The result is expressed as the percentage of malic acid. Repeat the experiment three times.

[0077] 4. Ascorbic acid (Vc): Take 20g of pulp and mix it with a small amount of 20g / L oxalic acid solution. Grind it in an ice bath and transfer it to a 50mL volumetric flask. Make up to the mark with oxalic acid and extract for 10min. Centrifuge at 10000g, 4℃ for 30min, and take the supernatant for titration. Accurately pipette 10mL of supernatant into a 50mL conical flask, and titrate it with a calibrated 2,6-dichloroindophenol solution until it appears slightly red and does not fade for 15s. Record the amount of dye used, and use 10mL of oxalic acid as a blank. Repeat three times. The result is expressed as the mass of ascorbic acid contained in 100g sample (fresh weight), that is, mg / 100g.

[0078] 5. Browning degree: Take 20g of pulp and homogenize it with 40mL of distilled water, centrifuge it at 10000g for 10min at 4℃, take 10mL of supernatant, add 15mL of 95% ethanol, centrifuge it at 10000g for 10min at 4℃, take the supernatant and measure the absorbance at 420nm to indicate the browning degree.

[0079] 6. Hardness (N): Tested using a TA-XT2 Plus texture analyzer, using a P5 probe, setting the parameters to "pressure measurement" mode, a speed of 1 mm / s, and a test depth of 5 mm. Three points at equal distances from the equator were selected for testing. The maximum resistance (in N) encountered when the probe was inserted into the peach fruit was defined as the hardness of the peach fruit. The experiment was repeated three times.

[0080] (II) Test results

[0081] Table 1 Effects of abnormal Wickham yeast treatment on the occurrence of natural diseases and storage quality of peach fruit

[0082]

[0083] Note: CK is the control group treated with sterile water, Y is 1×10 8cell / mL abnormal Wickham yeast suspension spraying treatment. The values ​​are the mean ± standard deviation of three independent experiments, and different letters represent significant differences (P < 0.05)

[0084] As shown in Table 1, after 6 days of storage at 25°C, the incidence of natural diseases in peach fruits treated with abnormal Wickham yeast was significantly reduced to only 27.084%, while the incidence of natural diseases in peach fruits sprayed with sterile water was 47.917%.

[0085] In terms of storage quality, there were no significant adverse changes in weight loss rate, hardness, soluble solids, titratable acid and other indicators compared with the control group, while the vitamin C content of the abnormal Wickham yeast treatment group was higher than that of the control group. Therefore, it can be considered that the abnormal Wickham yeast treatment can reduce the incidence of natural diseases of peach fruits, and has no significant adverse effect on the storage quality of peach fruits.

[0086] Storage of abnormal Wickham yeast: You can choose to store it in NYDA medium in a 4°C refrigerator, or you can choose to store the yeast for a long time at -80°C in 50% glycerol tubes.

[0087] Note: The above embodiments are only used to illustrate the present invention and are not intended to limit the technical solutions described in the present invention; therefore, although this specification has described the present invention in detail with reference to the above embodiments, a person skilled in the art should understand that the present invention can still be modified or replaced by equivalents; and all technical solutions and improvements thereof that do not depart from the spirit and scope of the present invention should be covered within the scope of the claims of the present invention.

Claims

1. The use of abnormal Wickham yeast for preventing and treating brown rot, aspergillus disease, soft rot and storage and preservation of peach fruits after harvest, characterized in that: The specific steps are as follows: Abnormal Wickham yeast was inoculated into NYDB medium for activation culture. After activation culture, the bacterial precipitate was obtained by centrifugation. The bacterial precipitate was washed by centrifugation with sterile water, and then the washed bacterial precipitate was diluted with sterile saline to obtain a concentration of 1×10 8 cells / mL yeast suspension; select disease-free, mechanically undamaged, uniform-sized peach fruits for disinfection, then rinse and air-dry to obtain air-dried peach fruits, which are divided into three groups, which are recorded as group A, group B and group C, and then use a sterile puncher to punch holes on the surface of the peach fruits in group A, group B and group C, and inject a certain volume of yeast suspension into each hole. After drying naturally for a period of time, each hole in group A, group B and group C is inoculated with a spore suspension of American-Australian drupe brown rot fungus, Aspergillus niger and Rhizopus stolonifer with the same volume as the yeast suspension, wherein the concentration of the American-Australian drupe brown rot fungus and Aspergillus niger spore suspension is 1×10 5 spores / mL, the concentration of Rhizopus spore suspension is 1×10 4 spores / mL, which verifies that the abnormal Wickham yeast can effectively prevent and control peach fruit brown rot, aspergillus disease and soft rot caused by American and Australian stone fruit brown rot fungi, Aspergillus niger and Rhizopus stolonifer. Alternatively, the peaches are not disinfected, but kept in their natural state and placed in plastic baskets, and the yeast suspension is evenly sprayed on the surface of the peaches. After the peaches are naturally dried, they are sealed with plastic wrap and placed in a constant temperature and humidity incubator for preservation, thereby achieving the purpose of preventing and controlling natural diseases of the peaches after harvest and storing them for preservation; The abnormal Wickham yeast is deposited in the China Center for Type Culture Collection with the deposit number: CCTCCM2018053.

2. The use according to claim 1, characterized in that The components of the NYDB medium are as follows: 5 g yeast extract, 8 g beef extract, 10 g glucose, distilled water to 1000 mL, natural pH, and sterilized at 115°C for 20 min.

3. The use according to claim 1, characterized in that The inoculation amount of the abnormal Wickham yeast inoculated into the NYDB medium is 1%, that is, the inoculation volume ratio is 1:

100.

4. The use according to claim 1, characterized in that The activation culture conditions are: temperature 28°C, rotation speed 180 rpm, and time 20 to 24 h.

5. The use according to claim 1, characterized in that The centrifugal conditions are: centrifugal force of 10000 g, time of 5 to 10 min.

6. The use according to claim 1, characterized in that: The mass concentration of the sterile physiological saline is 0.85%.

7. The use according to claim 1, characterized in that The operation of the peach fruit disinfection treatment is: immersing the peach fruit in an aqueous solution containing 0.5% sodium hypochlorite solution for disinfection for 5 minutes.

8. The use according to claim 1, characterized in that The punched holes have a diameter of 5 mm and a depth of 4 mm; the period of time is 2 hours.

9. The use according to claim 1, characterized in that The volume of the yeast suspension and the spore suspension of American and Australian stone fruit brown rot fungus, Aspergillus niger, and Rhizopus stolonifer injected into the well was 30 μL.

10. The use according to claim 1, characterized in that The conditions of the constant temperature and humidity incubator are: 25°C, RH 95%.

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