This study evaluated the performance of chitosan at different concentrations alone, and in
combination with a biocontrol yeast Cryptococcus laurentii and calcium chloride in control of the blue
mold decay in pear fruit. The results showed that efficacy of chitosan in inhibiting blue mold decay in
pear fruit decreased as the incubation time increased. Chitosan at 0.5% or above delayed the rapid
growth of C. laurentii, nevertheless, it enhanced remarkably mold decay control when in combination
with C. laurentii. Moreover, addition of calcium chloride the mixture of C. laurentii and chitosan
further enhanced the decay control, although calcium chloride had little antifungal activity. Therefore, a
combination of chitosan with C. laurentii and calcium chloride provides a great new potential for
development of effective alternative approach to inhibit the blue mold decay especially in an integrated
postharvest diseases management strategy.