Control of brown rot of stone fruits by brief heated water immersion treatments |
| |
Authors: | Ozgur Akgun Karabulut,Joseph L. Smilanick,Carlos H. Crisosto,Lluí s Palou |
| |
Affiliation: | 1. Department of Plant Protection, Faculty of Agriculture, Uludag University, 16384 Gorukle-Bursa, Turkey;2. USDA-Agricultural Research Service, 9611 South Riverbend Avenue, San Joaquin Valley Agricultural Sciences Center, Parlier, CA 93648, USA;3. Department of Plant Science, University of California at Davis, Kearney Agricultural Center, Parlier, CA 93648, USA;4. Pathology Laboratory, Postharvest Technology Center, Valencian Institute for Agricultural Research (IVIA) Apartat Oficial, 46113 Montcada, Valencia, Spain |
| |
Abstract: | The effectiveness of brief (30 or 60 s) immersion in water at 24, 50, 55, 60, 65, or 70 °C was evaluated for the control of brown rot, caused by Monilinia fructicola, on California-grown peaches, nectarines, and plums. Inoculated fruits were treated and either stored at 20 °C for 5 days or at 0 °C and 95% RH for 30 days followed by 5 days at 20 °C to simulate commercial marketing conditions. Immersion in water at 55 °C for 60 s or at 60 °C for 30 or 60 s significantly reduced both decay incidence and severity among the remaining wounds that developed the disease. Water temperatures of 65 °C or higher were phytotoxic and caused moderate to severe surface injuries. Immersion in water at 60 °C for 60 s was effective for plums and it reduced the incidence of brown rot from more than 80% among control fruit to less than 2%. In nectarines, this treatment reduced decay incidence from 100 to less than 5% on fruit stored at 20 °C and from 73 to 28% on cold-stored fruit. Therefore, brief immersion in heated water can be an effective approach to manage postharvest brown rot of stone fruits, especially for the organic fruit industry. |
| |
Keywords: | Monilinia fructicola Postharvest diseases Peach Nectarine Plum Hot water Prunus spp |
本文献已被 ScienceDirect 等数据库收录! |
|