Synergism between potassium sorbate dips and brief exposure to high CO2 or O2 at curing temperature for the control of citrus postharvest green and blue molds |
| |
Institution: | 1. School of Chemistry and Biochemistry and the Petit Institute for Bioengineering and Biosciences, Georgia Institute of Technology, Atlanta, GA 30332, USA;2. Department of Pharmacological Sciences, College of Pharmacy and Health Sciences, Mercer University, Atlanta, GA 30341, USA |
| |
Abstract: | Synergistic effects and very effective control of citrus postharvest green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, were observed on artificially inoculated ‘Valencia’ oranges and ‘Clemenules’ and ‘Ortanique’ mandarins after a potassium sorbate (PS) treatment was followed by 2 days of storage in atmospheres of elevated CO2 or O2 at a curing temperature. A combined treatment consisting of 60-s dips in aqueous solutions of 3% PS heated to 62 °C was followed by 48-h exposure to air, 15 kPa CO2 or 30 kPa O2 at 33 °C. Control treatment was a 60-s water dip at 20 °C followed by 24-h exposure to air at 20 °C. Synergism was observed on citrus fruit either incubated at 20 °C for up to 22 days, simulating direct commercialization, or stored at 5 °C for up to 45 days, simulating commercial cold storage. This research offers potential new tools to the citrus industry for implementation of nonpolluting integrated postharvest disease management programs, especially devoted to high added value organic markets or export markets with zero residue tolerance. |
| |
Keywords: | Postharvest decay Food preservatives Potassium sorbate Antifungal controlled atmospheres Integrated disease control |
本文献已被 ScienceDirect 等数据库收录! |
|