Combination of peracetic acid and hot water treatment to control postharvest brown rot on peaches and nectarines

Brown rot caused by Monilinia spp. is the most important postharvest disease of stone fruit. From preliminary studies, the combination of 0.25% hydrogen peroxide, 0.02% peracetic acid (PAA) and 0.075% acetic acid, corresponding to 300 mg L⁻¹ of PAA, was selected to control Monilinia fructicola. Brown rot control was similarly controlled when the same concentration of PAA was applied with a PAA-based commercial product. In order to reduce PAA concentration, combinations of different concentrations and temperatures were evaluated. A treatment of 200 mg L⁻¹ of PAA at 40 °C for 40 s was selected to control pre-existing and future infections, different inoculum concentrations of M. fructicola and to control brown rot on naturally infected fruit. Brown rot was completely controlled with the selected treatment when peaches and nectarines were inoculated 0 h before the treatment but it was not controlled when infection time was increased to 24, 48 and 72 h. Also, the treatment significantly controlled brown rot at all inoculum concentrations evaluated (10³, 10⁴, 10⁵ and 10⁶ conidia mL⁻¹) in both peaches and nectarines, but no protection against future infections was observed. In naturally infected fruit, brown rot incidence was slightly but significantly reduced to 61 and 36% in ‘Roig d’Albesa’ and ‘Placido’ peaches, respectively, but not in nectarines. Immersion for 40 s in 200 mg L⁻¹ of PAA at 40 °C provides an alternative treatment to control only recent infections of Monilinia spp. whatever their concentration without generally affecting fruit quality.     

Combination of hot water,Bacillus amyloliquefaciens HF-01 and sodium bicarbonate treatments to control postharvest decay of mandarin fruit

An antagonistic isolate Bacillus amyloliquefaciens HF-01, sodium bicarbonate (SBC) and hot water treatment (HW) were investigated individually and in combination against green and blue mold and sour rot caused by Penicillium digitatum, P. italicum and Geotrichum citri-aurantii respectively, in mandarin fruit. Populations of antagonists were stable in the presence of 1% or 2% SBC treatment, and spore germination of pathogens in potato dextrose broth was greatly controlled by the hot water treatment of 45 °C for 2 min. Individual application of sodium bicarbonate at low rates and hot water treatment, although reducing disease incidence after 8 weeks or 4 weeks of storage at 6 °C or 25 °C respectively, was not as effective as the fungicide treatment. The treatment comprising B. amyloliquefaciens combined with 2% SBC or/and HW (45 °C for 2 min) was as effective as the fungicide treatment and reduced decay to less than 80% compared to the control. B. amyloliquefaciens HF-01 alone or in combination with 2% SBC or/and HW significantly reduced postharvest decay without impairing fruit quality after storage at 25 °C for 4 weeks or at 6 °C for 8 weeks. These results suggest that the combination of B. amyloliquefaciens HF-01, SBC and HW could be a promising method for the control of postharvest decay on citrus while maintaining fruit quality after harvest.     

Continuous microwave treatment to control postharvest brown rot in stone fruit

Monilinia spp. are the most important causes of brown rot in stone fruit and no chemical fungicides are allowed in the European Union to be applied to stone fruit after harvest. From preliminary studies, microwave (MW) treatments at 17.5 kW for 50 s and 10 kW for 95 s were selected as effective conditions to control brown rot. Both treatments were investigated to control Monilinia fructicola in fruit with different weights and maturity levels and in naturally infected fruit. Fruit weight only had a significant effect on microwave efficacy in ‘Placido’ peaches treated by MW at 10 kW for 95 s in which better brown rot control was observed in small than large fruit. Maturity level did not have a significant effect on efficacy of MW treatments in any of the varieties evaluated. When both MW treatments were studied in naturally infected peaches and nectarines, brown rot incidence was significantly reduced to less than 14% compared with untreated fruit where brown rot incidence was higher than 45%. The effect of both treatments on fruit quality was also evaluated. Fruit firmness was not negatively affected in the varieties tested and even a delay of fruit softening was observed. However, internal damage around the stone was observed, especially in the smallest fruit in which high temperature is achieved at the end of both MW treatments.     

Sodium carbonate and bicarbonate treatments induce resistance to postharvest green mould on citrus fruit

The aim of this study was to investigate the ability of two salts, sodium carbonate and bicarbonate, to activate defence mechanisms in citrus fruit against postharvest green mould caused by Penicillium digitatum. In particular, once there was confirmed salt antifungal activity in the absence of direct contact with the pathogen, changes in enzyme activity and expression levels of chitinase, β-1,3-glucanase, peroxidase and phenylalanine ammonia lyase (PAL), and phytoalexin (scoparone, scopoletin, umbelliferone) and sugar (glucose, fructose, sucrose) contents in treated oranges were analyzed. Overall, sodium carbonate and bicarbonate increases the activity of β-1,3-glucanase, peroxidase, and PAL enzymes in orange tissues. Gene expression analyses confirmed PAL up-regulation particularly 12 h after treatment application. HPLC analyses of peel extracts showed increased amounts of the sugars and phytoalexins, compared to control tissues, with sucrose and scoparone being the most represented. The results suggest that, although salts exert a direct antifungal effect on P. digitatum, they are also able to induce citrus fruit defence mechanisms to postharvest decay. The defence response seems correlated with the up-regulation of the phenylpropanoid pathway, which has a role in the adaptation to various stresses. This response could result in natural reaction to wounding and pathogen attack in citrus, enhancing its protective effect. As a consequence, the fruit might have a better chance of successful defence against the decay.     

The combination of curing with either chitosan or Bacillus subtilis CPA-8 to control brown rot infections caused by Monilinia fructicola

Recently, it has been reported that brown rot in peaches and nectarines can be effectively controlled by exposing fruit to 50 °C for 2 h and 95-99% relative humidity (RH). This treatment was effective at reducing infections that had become established in the field. However, it did not provide protection for further Monilinia fructicola infections, indicating that fruit was susceptible to subsequent infections after the treatment process and before cool storage. Chitosan and Bacillus subtilis (strain CPA-8) were evaluated for their ability to prevent M. fructicola infections and for their ability to complement the heat treatment. Two chitosan concentrations (0.5% or 1%) were applied at three temperatures (20, 40 or 50 °C) for 1 min to wounded and unwounded fruit that were artificially inoculated with M. fructicola. One percent chitosan applied at 20 °C had a preventive effect against further M. fructicola infections on heat-treated fruit that had been previously inoculated: brown rot incidence was reduced to 10%, in comparison with the control (73%). However, chitosan applied to wounded fruit had a poor preventive effect. The antagonist, B. subtilis CPA-8, had a preventive effect in controlling M. fructicola infections: the incidence of brown rot was reduced to less than 15% for both varieties evaluated (‘Baby Gold 9’ and ‘Andros’ peaches), in comparison with the control fruit (higher than 98%). In contrast, when fruit were stored at 0 °C, this preventive effect was not detected. These findings indicate that heat-treated fruit can be protected from subsequent fruit infection after heat treatment by use of chitosan or B. subtillis CPA-8, thereby providing packinghouses with an effective biologically based, combined approach to the management of postharvest brown rot.     

Control of Monilinia rots on fruit naturally infected by hot water treatment in commercial trials

In recent years, safer methods for the control of fruit postharvest pathogens have been investigated and heat treatment could represent an effective and safe approach for managing postharvest decay such as Monilinia rots. In the present study, the effect of hot water treatment (HWT) (60 °C for 30 and 60 s) on brown rot was investigated. More specifically, the influence of HWT was determined in in vitro trials on conidial germination of Monilinia laxa, Monilinia fructicola and Monilinia fructigena and in peach and nectarine fruit, naturally infected. The effect of hot water application on fruit quality was also assessed. M. fructicola showed a greater resistance to heat than M. laxa and M. fructigena, however conidia germination of all three species was completely inhibited by a dipping in hot water for 1 min at 55 °C. The results of a large scale experiment under commercial conditions and several pilot trials showed a good antifungal activity of HWT in naturally infected fruit. After 6 days at 0 °C and 3 days at 20 °C, in both semi-commercial and commercial trials, the inhibition of decay was higher than 78% in four trials out of six. In addition, the treated fruit showed an acceptable commercial quality and no visual damage was observed as a consequence of HWT. The results demonstrated that HWT is a promising method to control Monilinia rots of peach and nectarine, and is safe and readily available for conventional and organic production under commercial conditions.     

Effect of heat treatments on gene expression and enzyme activities associated to cell wall degradation in strawberry fruit

Strawberries at white ripening stage were heat treated at 45 °C for 3 h in an air oven and then stored at 20 °C for 72 h. Firmness, activity of enzymes associated to cell wall degradation, and expression of related genes were determined during the storage. Fruit firmness decreased during the incubation time, and after 24 h of storage the heat-treated fruit softened less than the control fruit. However, after 3 days at 20 °C no differences in firmness were detected between control and heat-treated fruit. Immediately after heat treatment application, the activity of endo-1,4-β-d-glucanase (EGase), β-xylosidase and β-galactosidase decreased, while polygalacturonase activity remained at a level similar to the control fruit. However, lower activities of all these enzymes, including polygalacturonase, were detected in heat-treated fruit after 24 h at 20 °C. The enzyme activity of β-xylosidase, β-galactosidase and polygalacturonase increased after 72 h up to similar or higher values than those of controls. However, endo-1,4-β-d-glucanase activity remained lower in heat-treated samples even after 72 h at 20 °C. The expression of genes encoding endoglucanase (FaCel1), β-xylosidase (FaXyl1), polygalacturonase (FaPG1) and expansin (FaExp2) was reduced immediately after treatment and during the following 4 h, and then increased after 24 h to levels similar to or higher than those of control fruit.

Therefore, the selected treatment (45 °C, 3 h in air) effectively reduced strawberry softening and caused a temporary reduction of both the expression of above-mentioned genes and the activity of a set of enzymes involved in cell wall disassembly.     

Effects of hot water treatment on anthracnose disease in papaya fruit and its possible mechanism

Harvested papaya fruit are perishable due to rapid ripening and softening and susceptibility to biotic or abiotic stresses. Hot water treatment (HWT) can preserve fruit quality by reducing decay. The present study investigated effects of HWT on controlling fungal pathogens of papaya fruit and the possible mechanism by which HWT induced disease resistance. HWT (54 °C, 4 min) of papaya fruit had a pronounced effect on reducing the carrier rate of Colletotrichum gloeosporioides (C. gloeosporioides) in fruit peel, significantly inhibited the incidence of anthracnose and stem-end rot, effectively delayed fruit softening, but slightly promoted the rate of fruit coloring. HWT reduced the anthracnose index and fruit ripeness to a certain extent and induced changes in the wax arrangement on the surface of treated fruit, causing the wax to melt. The cracks and most stomata appeared to be partially or completely plugged by the melted wax, thereby providing a mechanical barrier against wound pathogens. HWT induced the expression of CpPGIP and promptly induced the expression of CpNPR1, and then regulated the expression of the CpPR1 gene, which may enhance the resistance of the fruit to anthracnose disease and reduce the decay rate. Together, these results confirm that HWT could reduce disease incidence and induce resistance, and thus maintain postharvest quality during storage and prolong the shelf-life of papaya fruit.     

Effect of high-pressure hot water washing treatment on fruit quality, insects, and disease in apples and pears: Part IV: Use of silicone-based materials and mechanical methods to eliminate surface arthropod eggs

The presence of surface arthropods on commercially processed apples and pears poses a problem when these fruits are exported to countries where there are either limits on the numbers of eggs or a total quarantine restriction against these pests. Removal of mite and other arthropod eggs, such as European red mite (ERM) and codling moth (CM) eggs, may be enhanced by the use of a surface cleaning system, such as a hot water, high-pressure spray. Even if organosilicones, like Silwet L-77, have been used to kill spider mites, it was unclear if these chemicals could also facilitate the removal of arthropod eggs from the surface of fruit. In the present study, high-pressure washing process was highly effective in removing CM and ERM eggs at pressures as low as 400 kPa, resulting in greater than 60% removal of ERM eggs and 90% of CM eggs. High-pressure washing was the most important factor in removal of codling moth and European red mite eggs than organosilicone dips or hot water sprays.     

Effects of cinnamon extract,chitosan coating,hot water treatment and their combinations on crown rot disease and quality of banana fruit

The antifungal activities of cinnamon extract (CE), piper extract (PE) and garlic extract (GE) were evaluated on banana crown rot fungi (Colletotrichum musae, Fusarium spp. and Lasiodiplodia theobromae) in vitro. The assay was conducted with extracts of CE, PE and GE with concentrations of 0, 0.1, 0.5, 1.0, 5.0, 10.0 and 0.75 g L⁻¹ of carbendazim (CBZ) on potato dextrose agar at room temperature. CE completely inhibited conidial germination and mycelial growth of all fungi at 5.0 g L⁻¹. PE totally suppressed mycelial growth of all fungi at 5.0 g L⁻¹ and conidial germination at 10.0 g L⁻¹ except for Fusarium spp. GE had no significant effects but low concentrations (0.1 and 0.5 g L⁻¹) enhanced germ tube elongation of the three fungi. The ED₅₀ values were higher for mycelial growth than for conidia except for Fusarium spp. Combined treatments were investigated on crown rot development in banana fruit (Musa AAA group ‘Kluai Hom thong’). Treatments included 5.0 g L⁻¹ CE, 1% (w/v) chitosan solution, hot water treatment (HWT, 45 °C for 20 min), CE plus chitosan, CE plus HWT and 0.75 g L⁻¹ of CBZ, applied before and after inoculation of the fruit. Crown rot development was assessed during storage at 13 °C for 7 weeks. Disease development was least (25%) on CE treated fruit after inoculation compared to CBZ but was higher when CE was applied before inoculation. Chitosan significantly delayed ripening as in terms of peel color, firmness, soluble solids and disease severity. CE showed no negative effects on quality of fruit. CE plus HWT caused unacceptable peel browning.     

Pheophytinase activity and gene expression of chlorophyll-degrading enzymes relating to UV-B treatment in postharvest broccoli (Brassica oleracea L. Italica Group) florets

Pheophytinase (PPH) activity and gene expression of chlorophyll (Chl)-degrading enzymes relating to UV-B treatment in postharvest broccoli (Brassica oleracea L. Italica Group) florets were determined. PPH is involved in the dephytylation of Mg-free Chl a, pheophytin (Phy) a. However, in vitro chlorophyllase (Chlase, EC.3.1.1.14) also uses Phy a as a substrate to produce pheophorbide (Pheide) a by dephytylation. For an accurate determination of PPH activity, the PPH protein fraction was separated from Chlase protein by ammonium sulfate precipitation. The protein precipitated by 45-60% saturated ammonium sulfate included a little bit of Chlase activity and was suitable for PPH determination. PPH activity in broccoli florets treated with a UV-B dose of 19 kJ m⁻² was repressed for the first 2 d of storage at 15 °C, whereas it increased gradually with senescence of control broccoli florets. The expression level of BoCLH1 was reduced in broccoli florets on day 4 of storage, while BoCLH2 and BoCLH3 were up-regulated with UV-B treatment. A high BoPAO expression level was found in senescent broccoli florets, and the up-regulation of this gene was delayed by UV-B treatment. The highest expression level of BoPPH was found in the control, and its expression was clearly repressed by UV-B treatment on day 2 of storage. We suggest that the up-regulation of Chl-degrading enzyme genes could be delayed by UV-B treatment, resulting in the suppression of floret yellowing in stored broccoli.     

热处理对第二代镍基单晶合金DD11显微组织及持久性能的影响

采用光学显微镜和扫描电镜对铸态、固溶态和时效态的第二代镍基单晶合金DD11的显微组织进行定量表征,并测试了不同一级时效处理后的合金1100℃/140 MPa和980℃/250 MPa条件下的持久性能。结果表明:合金经过1320℃/6 h固溶处理后,(γ+γ'')共晶相全部溶解,凝固偏析显著降低,合金组织均匀。一级时效温度低于1160℃时,γ''相为方形,一级时效温度高于1180℃时,γ''相为球形,γ通道显著变宽,并在通道内析出细小的γ''相。随一级时效温度提高,合金的持久寿命先增大后降低。持久性能与γ''相尺寸、体积分数及形态密切相关。     

Effect of high-pressure hot water washing treatment on fruit quality, insects, and disease in apples and pears: Part II. Effect on postharvest decay of d’Anjou pear fruit

A hot water pressure process (HWP) was evaluated for its effect on conidia of Penicillium expansum and on development of blue mold, gray mold, and mucor rot of d’Anjou pear fruit. Spores were removed from the water system through dilution and also as a result of hot water in the system that was lethal to the spores. When the system was heated, viable spores were not detected after 2–4 h of operation. Reductions in decay in the HWP system were 36, 29, and 13% for Botrytis cinerea, Mucor piriformis, and P. expansum, respectively. The response of P. expansum appeared related to the length of time fruit was in cold storage. Heat injury was observed on fruit treated with 40 and 50 °C water but not on fruit at 30 °C nozzle temperature. The HWP system described in this study should be considered as a component of an integrated decay control strategy.     

Effect of high-pressure hot-water washing treatment on fruit quality, insects, and disease in apples and pears: Part III. Use of silicone-based materials and mechanical methods to eliminate surface pests

Surface arthropods on pome fruits can cause export problems and disrupt commercial markets. Eliminating insects and mites on the packing line would be the last opportunity to provide for pest-free produce. In this study, an experimental packing line was used to evaluate techniques using different surfactant baths, pressurized water sprays, and styles of rotating brushes to remove field-collected and laboratory-reared grape mealybug, Pseudococcus maritimus (Ehrhorn) (Homoptera: Pseudococcidae), the diapausing two-spotted spider mite, Tetranychus urticae Koch (Acari: Tetranychidae) and the woolly apple aphid, Eriosoma lanigerum (Hausman) (Homoptera: Aphididae). The organosilicone Silwet L-77 was no more effective than a silicone-based food grade defoamer in aiding removal. Mechanical methods, such as the style of rotating brushes and pressurized sprays, were significantly effective in removing surface arthropods. No improvement in removal occurred when pressure was increased beyond 420 kPa. These techniques can be easily adapted to commercial facilities and will reduce the incidence of surface arthropods on marketed fresh fruits.     

硝普钠缓解花生铝毒害作用和影响AhSAG和AhBI-1基因表达

以花生为材料,研究了铝胁迫诱导花生发生细胞程序性死亡的条件下,加入外源NO供体SNP对不同耐性花生品种根尖生长及相关细胞程序性死亡基因的影响。根长生长、根尖苏木精染色和铝含量测定结果表明,适当浓度的SNP能够缓解一定浓度铝对花生根生长的毒害作用,1.0 mmol L^–1的SNP缓解作用最明显,此浓度下,99-1507和中花2号与对照相比,根长增加45%和52%,根尖铝含量降低10%和23%,苏木精染色变浅。加入1.0 mmol L^–1的SNP处理后,与对应铝胁迫相比,花生衰老基因AhSAG的相对表达量在耐铝品种99-1507中先升高后降低,在0.1 mmol L^–1和0.4 mmol L^–1 Al³⁺处理时,显著下降;在铝敏感品种中花2号中呈缓慢升高的趋势,在0.1 mmol L^–1和0.4 mmol L^–1 Al³⁺处理时,显著上升;花生细胞程序性死亡相关基因AhBI-1的相对表达量在99-1507中呈先升高后降低的趋势,在中花2号中则先降低后升高,当99-1507在0和0.02 mmol L^–1 Al³⁺处理时,中花2号在0、0.02和0.1 mmol L^–1 Al³⁺处理时,SNP处理后的AhBI-1表达量均低于对应的单独铝处理。由此说明,NO对花生铝毒害有一定的缓解作用,其作用机理可能与影响细胞程序性死亡基因表达而调控细胞程序性死亡有关。     

Effect of combined application of heat treatments and plastic packaging on keeping quality of ‘Oroblanco’ fruit (Citrus grandis L.×C. paradisi Macf.)

Combinations of various heat treatments with individual fruit sealing, packaging in polyethylene liners or waxing were tested as means to control pathological and physiological spoilage of ‘Oroblanco’ fruit (Citrus grandis L.×C. paradisi Macf.). The following heat treatments were used: curing at 36°C for 72 h, hot water dip at 52°C for 2 min or ‘hot drench brushing’ at 52, 56 or 60°C for 10 s. The standard packinghouse treatment included waxing with addition of thiabendazole (TBZ) and 2,4- isopropyl ester. The fruit was stored for 2 weeks at 1°C (simulated low-temperature quarantine treatment), followed by 12–13 weeks at 11°C (simulated sea transportation to Japan) and 1 additional week at 20°C (simulated retail shelf-life period). The lowest weight loss and the highest firmness were observed with individually sealed fruit. Polyethylene liners were usually more efficient for weight loss control than waxing. However, the liner packaging enhanced the risk of postharvest disease development, if not accompanied by appropriate decay-controlling measures. Applying TBZ, hot water dip or curing controlled the development of postharvest pathogens, especially that of Penicillium molds. In another trial, both hot drench brushing at 56 or 60°C and hot water dip reduced decay incidence. Hot drench brushing at 60°C and hot water dip slowed fruit softening and reduced buttons abscission. In addition, the hot drench brushing at 60°C significantly delayed the loss of ‘Oroblanco’ green rind color, especially at the stylar and stem ends of the fruit. The hot dip at 52°C inhibited yellowing only when combined with individual seal-packaging.