Rapid colonization of the yeast in wounds was observed during the first 1 d at 20 °C, and then the populations stabilized for the remaining storage period. On pear wounds kept at 4 °C, rapid colonization of the yeast in wounds was observed during the first 3 d, and then the increase in population density of R. glutinis turned slow, which continued over 6 d after application of the antagonist until it reached a high level. Then, the populations stabilized for the remaining storage period. In the test on PDA plates, R. glutinis significantly inhibit the growth of B. cinerea and P. expansum. Spore germination of pathogens in PDB was greatly controlled in the present of living yeast cell suspensions.
R. glutinis significantly reduced the natural development of decay of pear following storage at 20 °C for 7 days or at 4 °C for 30 days followed by 20 °C for 5 days, and did not impair quality parameters, including mass loss, firmness, TSS, ascorbic acid or titratable acidity. Thus, the application of R. glutinis can be an alternative to chemicals for control of postharvest diseases on pear fruits.