纳他霉素复合涂膜剂对葡萄保鲜效果的影响

为了探讨不同浓度的纳他霉素复合壳聚糖涂膜处理对葡萄果实采后的保鲜效果及其作用机制,该文以"红地球"葡萄为试材,在0℃冷藏条件下,分别用蒸馏水(CK1)、1%壳聚糖(CK2)、0.20%、0.40%、0.60%的纳他霉素复合1%壳聚糖对采后果实进行了涂膜处理,并定期对各项生理生化指标进行了测定。结果表明:纳他霉素复合壳聚糖涂膜剂能显著抑制红地球葡萄的腐烂率,与对照(CK1、CK2)相比,处理组果实的总酚含量能维持在较高的水平。不同浓度的纳他霉素壳聚糖复合涂膜液均能增强果实苯丙氨酸解氨酶(PAL)的活性,抑制多酚氧化酶(PPO)活性和丙二醛(MDA)的含量的上升,同时提高果实超氧化物歧化酶(SOD)、过氧化物酶(POD)的活性。其中,0.40%的纳他霉素壳聚糖复合保鲜液对葡萄果实的保鲜效果最佳,在0℃条件下冷藏120d后,果实的腐烂率仅为8.52%。同时,该复合涂膜剂能通过调控葡萄果实的呼吸作用等过程明显延缓采后果实的衰老,延长果实的贮藏时间。该文为葡萄保鲜提供新方法。     

纳他霉素采前处理对葡萄采后灰霉病的抑制效果

为了明确纳他霉素采前处理对葡萄采后灰霉病的抑制效能,为开发鲜食葡萄无硫保鲜技术提供方法依据,该文主要通过活体损伤接种抑菌试验及相关生物测定,研究纳他霉素对葡萄采后灰霉菌的作用效果,通过采前/采后浸果试验及相关生理指标测定,研究纳他霉素对葡萄采后灰霉病的抑制作用。研究结果表明,无论在室温25℃还是低温0℃条件下,500 mg/L的纳他霉素抑菌液可显著(P0.05)抑制巨峰和玫瑰香葡萄表面接种的灰霉病菌生长,且可使接种菌落的菌丝、生长点及孢子的显微形态发生不利于生长繁殖的改变。无论巨峰还是玫瑰香品种,经采前浸果处理的葡萄在贮藏80 d后,霉烂率、脱粒率、失重率均低于采后浸果处理,果肉硬度均高于采后浸果处理。采用500 mg/L的纳他霉素抑菌液进行采前浸果处理,可明显抑制贮藏期间葡萄果实表面灰霉菌种群数量的增加,降低巨峰和玫瑰香葡萄贮藏期间霉烂率、脱粒率及果梗褐变指数。至贮藏结束时,经纳他霉素采前处理的巨峰和玫瑰香葡萄表面灰霉菌数量极显著(P0.01)低于对照,且分别较对照减小73.66%和78.71%;经纳他霉素采前处理的巨峰和玫瑰香葡萄霉烂率分别较对照减小40.77%和50.36%,脱粒率分别较对照减小43.93%和43.20%,果梗褐变指数分别较对照减小50.86%和48%。此外,500 mg/L的纳他霉素抑菌液对整个贮藏期内葡萄果穗乙烯生成速率的增加起到抑制作用,可在一定程度上降低葡萄果梗中苯丙氨酸解氨酶、多酚氧化酶和过氧化物酶的活性,并通过直接或间接诱导葡萄果实中几丁质酶和β-1,3葡聚糖酶活性的提高,从而增强对采后灰霉病的抗性。综上所述,适宜纳他霉素采前处理有利于控制鲜食葡萄贮藏期间灰霉病的发生,提高果实品质,在鲜食葡萄贮藏保鲜领域具有较大的应用潜能。     

内层涂保鲜剂纸板包装盒对水蜜桃的保鲜效果

为了研究内涂保鲜剂纸板包装盒的保鲜效果,以宁波奉化水蜜桃为试验对象,开展了4组不同包装和贮藏温度组合的试验:普通纸板盒包装,贮藏于室温下(25℃);普通纸板盒包装,贮藏于4～6℃;保鲜纸板盒包装,贮藏于室温下(25℃);保鲜纸板盒包装,贮藏于4～6℃;未包装,贮藏于4～6℃,作为低温对照;未包装,常温对照;共6组保鲜效果试验。结果表明,纸板内层用乙烯吸收剂(白硅石粉)、0.8%的乳酸链球菌素和0.5%的纳他霉素溶液涂层可有效抑制桃果实的呼吸强度,保持果肉硬度以及桃的风味;低温贮藏可延缓果实衰老,抑制硬度变化的效果。     

复合涂膜结合紫外处理对鲜切木瓜冷藏品质的影响

为了延长鲜切木瓜的保鲜时间,利用尼辛、那他霉素、薄荷油、氯化钙、香兰素、壳聚糖制成复合保鲜涂膜液,考察涂膜及紫外线处理对木瓜鲜切块贮藏品质(包括色泽、可溶性固形物含量、失水率、维生素C含量、可滴定酸、霉菌酵母数、菌落总数)的影响。由均匀设计试验优化涂膜液配方以及紫外线处理参数。研究结果表明:涂膜及紫外线处理可较好地保持鲜切木瓜的色泽,抑制褐变,保持较高的可溶性固形物含量,减少贮藏过程中的水分损失,抑制霉菌、酵母菌和细菌的增长。采用SAS软件建立各参数与菌落总数关系的回归方程。利用非线性规划法得到较佳的复合涂膜配方与紫外线处理参数为:壳聚糖质量分数1.0%,氯化钙质量分数0.6%,Nisin0.10g/kg,那他霉素14.0mg/kg,香兰素质量分数0.3%,薄荷油1.5mL/L,紫外照射时间22min,紫外照射距离范围44～66cm。此复合涂膜配方与紫外线处理可使货架期至少达到6天,为鲜切木瓜保鲜提供技术参考。     

利用高压静电场保鲜鸡蛋试验

为探讨高压静电场对鸡蛋贮藏保鲜的影响,该试验利用30、60、90 kV/m不同高压静电场分别对鸡蛋进行30和60 min的预处理,然后置于13℃左右的室温条件下贮藏,定期测定鸡蛋的哈夫单位、蛋黄指数、挥发性盐基氮和感官性状的变化等指标,研究高压静电场对其贮藏保鲜效果的影响。试验结果表明：高压静电场处理能很好地保持鸡蛋内部的含水量;有效地降低了哈夫单位、蛋黄指数与挥发性盐基氮的变化速率;贮藏保鲜效果明显好于对照。该试验30 kV/m、60 min剂量和60 kV/m、30 min剂量的处理,保鲜效果最好。     

涂蜡对红桔货架期果实保鲜效果的影响

针对红桔贮藏保鲜中所遇到的问题以及涂蜡延长红桔货价期效果的影响,以四川红桔为原料,用塑料果箱模拟货架,研究了室温下4种水果蜡液(STA-Frsch 360HS,STA-Frsch 320,以色列蜡液和CFW)和保鲜剂ZCPB处理对红桔的货架期果实保鲜效果.结果表明贮藏至80d时,对于失重率,涂蜡处理比对照降低46.2%,对于青绿霉病和蒂腐病及褐斑病的防治,W2(STA-Frsch320蜡液)和W3(以色列蜡液)的效果较好,对于浮皮的防治,W1(ZCPB+STA-Frsch360HS蜡液)和CK2(ZCPB)的效果较好.综合比较,以320和以色列蜡液作用效果较好.     

柠檬精油复合涂膜对椪柑采后品质的影响

为提高柑橘的保鲜效果,本试验以椪柑为材料,研究柠檬精油及其与壳聚糖、氯化钙和纳他霉素复配对果实采后贮藏品质的影响。结果表明,柠檬精油及其与壳聚糖、氯化钙和纳他霉素复配可以降低果实腐烂率和失重率,抑制果实呼吸速率,延缓果实可滴定酸(TA)和维生素C(Vc)的降解,更好地维持果实营养价值和感官品质;柠檬精油及其复合物可提高果实超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和过氧化物酶(POD)活性,抑制果皮相对电导率的上升和果肉丙二醛(MDA)含量的积累。其中,1%柠檬精油+1%壳聚糖+1%氯化钙+300 mg·L^-1纳他霉素复配对椪柑保鲜效果最好,其果实Vc和TA含量最高,腐烂率、失重率、果皮相对电导率和果肉MDA含量最低,且在维持抗氧化酶(CAT、SOD和POD)活性方面的效果最优。本研究结果为柠檬精油及其复配物作为防腐剂保鲜果蔬提供了理论支撑。     

纳他霉素处理对采后甜樱桃生理代谢及品质的影响

为了研究纳他霉素与维生素C（Vc）复配处理对采后甜樱桃果实生理代谢与品质的影响及其作用机理,该试验采用10 mg/L纳他霉素溶液、100 mg/L Vc溶液以及10 mg/L纳他霉素+100 mg/L Vc溶液中浸泡处理甜樱桃10 min,然后将果实置于5℃下贮藏,在贮藏期间,分析测定了呼吸速率以及与抗病性有关的多酚氧化酶（PPO）、过氧化物酶（POD）、苯丙氨酸解氨酶（PAL）等酶活性,同时,测定了果实颜色、硬度、Vc含量、酚类物质含量以及腐烂率等品质指标。结果表明,单独的纳他霉素处理或与Vc复配处理均可有效延长贮藏期达10 d以上,尤其是复配处理还可显著提高PPO、POD、PAL酶活性并使酚类物质含量增加,降低果实呼吸速率与腐烂率,保持较高的Vc含量和硬度,单独的纳他霉素处理也具有一定的调节生理代谢与防腐作用,而单独的Vc处理作用不明显。研究结果认为纳他霉素与Vc复配溶液可作为天然保鲜剂在采后甜樱桃果实的实际贮运中应用。     

模拟冷链温度波动对CdTe量子点荧光淬灭性能的影响

为了探索CdTe量子点在冷链储运过程中的荧光淬灭性能,分别研究了贮藏温度(25、4、-5和-20℃)、温度波动幅度(4℃波动至25℃和40℃)以及波动频率(每30min和60min波动)等因素对其的影响程度.研究结果表明,贮藏温度及时间对量子点荧光淬灭有显著影响(P＜0.05),贮藏温度越高,量子点荧光淬灭速度越快;冷链环境模拟试验发现冷链温度波动幅度越大、波动频率越高,量子点荧光淬灭速度越快,这与食品品质变化特点极其相似;且贮藏温度、温度波动幅度和频率对量子点HSV值有显著影响.研究结论表明,CdTe量子点在食品冷链储运监控方面具有一定的应用潜力.     

黄花菜多酚类化合物的鉴定及漂烫与贮藏对其稳定性的影响研究

为鉴定黄花菜多酚类化合物的结构并研究漂烫与贮藏对其稳定性的影响,本研究采用响应面和正交试验设计,四极杆飞行时间液质串联系统,以及三重四极杆液质串联系统,研究了超声波辅助提取黄花菜多酚,HPD-600大孔树脂吸附多酚,乙醇解吸附多酚的最佳条件,对多酚类化合物进行分离纯化和结构鉴定,并对新鲜、漂烫与室温贮藏的黄花菜多酚类化合物含量进行分析。结果表明,超声辅助提取黄花菜多酚类化合物的最佳条件为:乙醇浓度66%,时间22 min,温度43℃,料液比1∶12 g·mL^-1, 此条件下多酚得率为2.12%;HPD-600大孔树脂吸附多酚的最佳条件为温度50℃,pH值6,吸附时间3 h,此条件下多酚吸附率为28.76%;无水乙醇解吸附的最佳条件为温度60℃,pH值6,解吸时间3 h,此条件下多酚解吸率为78.94%,纯化的多酚溶液浓度为0.61%;黄花菜多酚类化合物的含量由高到低依次为芦丁、绿原酸和槲皮素,高温漂烫和贮藏极易引起多酚类化合物的损失,导致加工后黄花菜的营养品质下降。本研究结果可为黄花菜多酚类化合物的分离鉴定及漂烫和室温贮藏对其稳定性影响的研究提供参考。     

Effect of molecular weight and concentration of polyethylene glycol on physicochemical properties and stability of shellac film

The effects of molecular weight and concentration of plasticizer on physicochemical properties and stability of shellac films were investigated. Type of plasticizer was previously reported to have some effects on the stability of shellac films, and polyethylene glycol (PEG) was the plasticizer of choice for plasticizing shellac films. In this study, different molecular weights of PEG (200, 400 and 4000) were chosen at a concentration of 10% w/w of shellac films. Shellac in alcohol was prepared in a free film. The stability of shellac film was then performed at 75% RH, 40 °C for 3 months. The comparison was made between the film with and without plasticizer. Shellac films were then determined for acid value, insoluble solid, mechanical properties and water vapor permeability coefficient. It was reported that different molecular weights of PEG had some influence on physicochemical properties of the shellac films. Among different molecular weights of PEG, PEG 400 showed a suitable molecular weight that could protect the shellac chain at the carboxylic and hydroxyl groups. Therefore, the molecular weight of plasticizer played a crucial role for the protective ability at active sites. Further study was performed to investigate the effect of concentrations of PEG 400 on the stability. The results demonstrated that PEG 400 at a concentration of 10% (w/w) could prevent the polymerization process for only 4 months and a significant change of all parameters was then reported. However, a higher concentration, 20% (w/w) of PEG 400, could prolong the stability of shellac for 6 months of study. Therefore, the drawback of shellac as a natural polymer in pharmaceutical and food industries could be tackled by the appropriate size and concentration of plasticizer.     

Effect of salts and plasticizers on stability of shellac film

The aim of this study was to increase the stability of shellac because of the polymerization. A few approaches have been applied in this study. Shellac film was prepared in two salt forms, that is, ammonium and 2-methyl-2-amino 1-propanol salts, and a comparison was made with shellac film in free acid form. The other approach was by the application of plasticizers. These plasticizers were diethyl phathalate, triacetin, and polyethylene glycol 400 (PEG 400). Plasticized shellac and unplasticized shellac films in free acid form were then compared. All shellac films were kept in stability chamber at 40 degrees C, 75% RH for a period of 3 months. The studied parameters such as insoluble solid, acid value, mechanical properties, and water vapor permeability were detected every month. Analysis of variance (ANOVA) technique was used to analyze data. The applications of salt forms proved statistically significant (p < 0.01) to reduce the polymerization process whereas certain plasticizers could enhance the stability. PEG 400 was the only plasticizer that could show the increase in stability. The improvement of stability might be a result of the interference of a larger molecule of PEG 400 causing the difficulty in interaction among carboxyl or hydroxyl groups of shellac and the effect of lower loss of plasticizer.     

Grapefruit gland oil composition is affected by wax application, storage temperature, and storage time.

The effect of wax application, storage temperature (4 or 21 degrees C), and storage time (14 or 28 days after wax application) on grapefruit gland oil composition was examined by capillary gas chromatography. Wax application decreases nonanal and nootkatone levels. beta-Pinene, alpha-phellandrene, 3-carene, ocimene, octanol, trans-linalool oxide, and cis-p-mentha-2,8-dien-1-ol levels increase, but limonene levels decrease, with temperature. Levels of alpha-pinene, limonene, linalool, citronellal, alpha-terpineol, neral, dodecanal, and alpha-humulene decrease with time. Levels of alpha-phellandrene, 3-carene, ocimene, and trans-linalool oxide increase with time. No compound level was affected by the interactive action of temperature and wax application, suggesting that these two factors cause grapefruit oil gland collapse (postharvest pitting) through means other than changing gland oil composition. Compounds that are toxic to the Caribbean fruit fly (alpha-pinene, limonene, alpha-terpineol, and some aldehydes) decrease with time, thus suggesting grapefruit becomes increasingly susceptible to the fly during storage.     

Effects of wax treatment on the physiology and cellular structure of harvested pineapple during cold storage

Pineapple (Ananas comosus (L.) Merr. cv. 'Paris') is sensitive to low temperature and highly susceptible to blackheart during cold storage, which causes serious fruit decay. This work investigated the effect of wax treatment (Sta-Fresh 2952, 60 g/L) on blackheart of pineapple under chilling stress. Wax treatment significantly reduced blackheart symptoms after 14 days of storage and markedly delayed changes in firmness and flesh color during the whole period of storage. The weight loss of wax-treated fruit (2.6%) was less than the control (3.1%) at the 24th day of storage. The treatment decreased the activities of PG and EGase for maintaining cell wall stability during the later period of storage. In the control fruit, the structure of flesh cells was significantly damaged under chilling stress, with looser cell wall, absence of middle lamella, loss of membrane integrity, and many cells near the vascular tissue collapsed. The subcellular elements could be barely observed in the control after storage. These destructive symptoms were significantly alleviated in the wax-treated fruit. The results suggest that wax treatment could reduce blackheart of pineapple under chilling stress via maintenance of cell integrity.     

水酶法提花生油中乳状液性质及破乳方法

为了破除花生水酶法提油时形成的乳状液,提高出油率,研究了乳状液的性质,比较了界面吸附肽和水相中肽的相对分子质量分布、非变性聚丙烯酰胺凝胶电泳和反相色谱图,发现使乳状液稳定的界面吸附肽性质主要与其构象、组成、电荷等性质有关。通过测定乳状液的静态、动态流变学性质发现,该乳状液是一个典型的以弹性为主的体系,随温度及剪切速率的提高,乳状液的稳定性下降。在上述研究基础上,采用4种物理机械方法破乳,结果显示,冷冻解冻结合离心的方法破乳效果最佳,乳状液中油回收率超过91.6%;而高速剪切是一个再乳化的过程,不能回收乳状液的油。     

老化漂白紫胶的碱法再生工艺优化

研究旨在为老化漂白紫胶的回收与再利用提供技术支撑和科学依据。该文采用碱法再生技术,通过单因素试验及双响应值优化法,建立了老化漂白紫胶可控水解的回归模型,并求得老化漂白紫胶碱法再生的最优工艺条件:在90℃条件下,以浓度为0.3 mol/L的Na OH按照液料比为14:1 m L/g、水解时间1.84 h,再生漂白紫胶得率为76.1%±0.5%,热乙醇不溶物可达0.360%±0.030%。再生漂白紫胶热乙醇不溶物、冷乙醇可溶物、热寿命等均达到国标要求,分别为0.360%、92.6%、9.80 min;其中颜色指数为1.68,达到了普通漂白胶2级标准;但酸值升高到178 mg/g、软化点降低至44.5℃。结果表明,采取碱法再生技术回收老化漂白紫胶是可行的。     

冬瓜实时荧光定量PCR内参基因的筛选与评价

为筛选适合冬瓜稳定表达的内参基因,以黑皮冬瓜低温、高温、干旱胁迫处理不同时间的叶片和正常处理不同组织为试验材料,利用RT-qPCR技术,结合GeNorm、NormFinder和BestKeeper软件评价7个候选内参基因(28SrRNA、UBQ、RP Ⅱ、GAPDH、EF-1α、UBC21和TUA)稳定性。结果表明,7个候选内参基因在不同组织和不同胁迫处理下表达丰度及稳定性存在差异; EF-1α在低温胁迫处理下表达稳定性最好;UBQ和TUA在高温和干旱胁迫处理下表达稳定性最好; EF-1α 在不同组织中表达稳定性最好。本研究结果为冬瓜内参基因的选择提供了一定的理论参考。     

高湿度贮藏环境保持香梨表皮蜡质延缓衰老进程

为了探讨相对湿度对库尔勒香梨表皮蜡质的影响及与耐贮性的关系,该文设置3个不同相对湿度(25℃,40%~45%、60%~65%和80%~85%),研究不同湿度贮藏下香梨表皮蜡质含量和化学组分的变化及与贮藏品质的相关性。通过气相色谱-质谱联用技术(gas chromatography-mass spectrometer,GC-MS)对不同湿度贮藏香梨表皮蜡质的化学组分进行比较分析,同时测定好果率、失重率、表观色泽、硬度、可溶性固形物含量、可滴定酸含量、乙烯释放速率和呼吸强度等贮藏品质参数,最后对蜡质含量、化学组分及贮藏参数做相关性分析。结果表明:对照组(相对湿度40%~45%)和处理组的蜡质均由烷烃、烯烃、脂肪酸、醇类、醛类、酯类和萜类组成,但所含具体物质种类和含量略有差异。不同湿度贮藏条件对蜡质含量和各化学组分均有影响,与对照组相比,相对湿度80%~85%贮藏可显著保持蜡质含量、烷烃和醛类物质,延缓脂肪酸和醇类物质增加(P<0.05)。蜡质化学组分及采后衰老之间存在密切相关性,各蜡质组分中,酯类和萜类物质对贮藏品质影响最大,其次是烷烃和醇类物质,其中:酯类物质与失重率、硬度和好果率极显著相关(P<0.01);萜类物质与失重率和好果率极显著相关(P<0.01);烷烃物质与失重率极显著相关(P<0.01)。总体来看,在贮藏过程中,高湿度贮藏环境通过保持表皮蜡质含量和化学组分延缓香梨衰老进程,维持稳定的蜡质化学组成对采后香梨贮藏品质的保持具有正向作用。     

Spectroscopic evaluation of the surface quality of apple

Different spectroscopic techniques based on infrared and Raman were used to evaluate the natural wax and related surface quality of apple fruit. Transmission near-infrared (NIR) spectroscopy was applied to solutions of single wax components and extracted apple wax. Fourier transform infrared (FTIR) spectroscopy was used for transmission measurements of wax films on NaCl crystals, diffuse reflectance spectroscopy (DRIFTS) was used to analyze wax powders, and FT-Raman spectroscopy was explored to examine intact wax layers on whole fruit. The natural wax layers of apple fruit from a maximum of three different cultivars (Jonagold, Jonagored, and Elshof) from three picking dates (early, commercial, and late), three controlled atmosphere storage durations (0, 4, and 8 months), and three shelf life periods (0, 1, and 2 weeks) within each storage duration were examined. Canonical discriminant analysis was carried out on the first derivative NIR and FTIR spectra to describe the information contained in the spectra. Discrimination between cultivars and between storage duration based on wax layer properties was achieved with reasonable accuracy from both of the techniques. Information contained in the spectra of apples from different picking dates and shelf life periods was not significant. Differences between cultivars and storage periods in this analysis mostly related to differences in the number of aliphatic chains (e.g., alkanes and esters) and the presence of alpha-farnesene. No satisfactory results were obtained by means of Raman spectroscopy and DRIFTS.     

Residue level, persistence, and storage performance of citrus fruit treated with fludioxonil

The potential of postharvest dip treatments with fludioxonil (FLU) (a synthetic analogue of the bacterial metabolite of pyrrolnitrin), in controlling postharvest decay caused by Penicillium digitatum and Penicillium italicum of citrus fruit was investigated in comparison with the conventional fungicide imazalil (IMZ). The ultrastructural changes of fruit epicuticular wax was investigated as a function of water dip temperature, and the possible role of these changes was related to residue accumulation under FLU treatment. Residues retained by fruit were determined as a function of fungicide concentration, dip temperature, and fruit storage conditions. Scanning electron microscopy analysis revealed that fruit dipping in water at 30 or 40 degrees C did not cause differences in cuticular wax's ultrastructure in comparison to control fruit, while treatments at 50, 55, or 60 degrees C caused the disappearance of wax platelets, resulting in relatively homogeneous skin surface, due to partial "melting" of epicuticular wax. Residues of FLU in fruit treated at 20 or 50 degrees C were significantly correlated with the doses of fungicide applied. When equal amounts of fungicide were employed, the residue concentrations were notably higher (from 2.6- to 4-fold) in fruit treated at 50 degrees C than in fruit treated at 20 degrees C. The dissipation rate of FLU in "Salustiana" and "Tarocco" oranges was lower in fruit subjected to treatment at 50 degrees C. The minimal FLU concentration for almost complete decay control in artificially wounded fruit during 7-d storage at 20 degrees C was 400 mg/L active ingredient (ai) in fruit treated at 20 degrees C and 100 mg/L ai in fruit treated at 50 degrees C. Results on nonwounded Tarocco oranges subjected to 3 weeks of simulated quarantine conditions at 1 degrees C, plus 6 weeks of standard storage at 8 degrees C and an additional two weeks of simulated marketing period (SMP) at 20 degrees C revealed that almost complete decay control with FLU applications of 100 mg/L at 50 degrees C and 400 mg/L at 20 degrees C resulted in ca. 0.8 mg/kg FLU fruit residues, in agreement with results on wounded citrus fruit. When equal concentrations and temperatures were applied, FLU treatments were as effective as IMZ. In vitro trials showed a low sensitivity to FLU against P. digitatum and P. italicum isolates. MIC values for the complete inhibition of mycelium growth were >or=100 microg/mL, while ED(50) values ranged from 0.1 to 1 microg/mL for P. digitatum and from 1 to >100 microg/mL for P. italicum. The latter result suggests that care should be taken to avoid exclusive application of FLU in a sustainable program for management of fruit decay. However, integrating fungicide application and hot water dip may reduce the possibility of selecting fungicide-resistant populations of the pathogen, by increasing the effectiveness of the treatment.