In vivo assessing of nanometric changes on the surface of whole tomatoes that have been inoculated with Candida guilliermondii yeast


  • Esperanza del Pilar Infante

    Corresponding author
    1. Pontificia Universidad Javeriana, Bogotá, Colombia
    • Correspondence: Esperanza del P. Infante, Faculty of Science and Education, Department of Physics, Distrital University Francisco José de Caldas, Carrera 3 # 26 A 40, Bogotá, Colombia. Tel.: 57 1 3239300 ext. 3022; fax: 57 1 3238400;


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The cuticle of plants that covers the epidermis of cells, an interface between the fruit and the environment, has an important role to play in fruit quality because it prevents water loss and mechanical damage while simultaneously forming a barrier as it prevents phytopathogens from entering the fruit. All these factors give rise to flaws in the appearance of the fruit, thus contributing to marketing problems in the form of financial loss. In the search for solutions to some of these problems, certain biocontrolling yeasts have been introduced in the last few years. In the study described here, the changes observed on the surface of the whole tomato were evaluated in vivo during the first 72 h after inoculation by spraying Candida guilliermondii yeast onto the fruit's surface. The measurements were taken on a nanometric scale using atomic force microscopy; images were created in both contact and tapping modes. The results showed diminished roughness of the surface, which could contribute to reduced phytopathogen adherence due to the thinner contact area. These results furthermore showed that a yeast biofilm was formed on the fruit which probably helps to improve water retention inside the fruit.