Study the effect of chitosan, vanillin, and acetic acid on fungal disease control of Rhizopus stolonifer in strawberry fruits in vitro and in vivo

Fruits such as strawberries are very sensitive to microbial contamination. This study aimed to investigate the inhibitory effect of chitosan treatment, vanillin, and chemical acetic acid and natural on the growth of the fungus Rhizopus stolonifer. Investigating the effect of vanillin, chitosan on the fungi in glass condition showed that Vanillin extract at concentrations greater than 1 g per liter (100% inhibition) and 3 g L chitosan had a significant effect on fungal growth so that considering these results appropriate concentrations were selected for testing in vivo. Selected basis for natural acetic acid concentrations (verjuice) and chemical acetic acid was test panel which its basis was no impact on the fruit of strawberry aroma and taste. Results of fruit inoculated with the suspension of 1 × 105 spore fungi per ml sterile distilled water showed that chemical acetic acid 1% reveal the highest inhibitory effects on growth of Rhizopus and then verjuice (natural acetic acid), 60 and 80 ml control Rhizopus grown considerably.