Continuous microwave treatment to control postharvest brown rot in stone fruit |
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| Affiliation: | 1. Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, 191, Rovira Roure Av., 25198 Lleida, Catalonia, Spain;2. IRTA, XaRTA-Postharvest, 191, Rovira Roure Av., 25198 Lleida, Catalonia, Spain;3. IRTA, Food Processing and Engineering, Finca Camps i Armet, 17121 Monells, Girona, Catalonia, Spain;1. Institute of Farm Product Storage and Freshening, Shanxi Academy of Agriculture Sciences, Taiyuan 030031, Shanxi, China;2. Sorghum Research Institute, Shanxi Academy of Agriculture Sciences, Ciyu 030600 Shanxi, China;3. College of Life Sciences, Shanxi Normal University, Linfen 041004, Shanxi, China;4. College of Life Sciences, Shanxi University, Taiyuan 030006, Shanxi, China;1. Department of Plant Agriculture, University of Guelph, 50 Stone Rd E., Guelph, ON N1 G 2W1 Canada;2. Ontario Ministry of Agriculture and Food, Box 587, 1283 Blueline Rd. at Highway 3, Simcoe, Ontario N3Y 4N5 Canada;1. Institute of Biotechnology, Zhejiang University, Hangzhou, China;2. College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, Zhejiang, China |
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| Abstract: | 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. |
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| Keywords: | Peaches Nectarines Heat treatment Disease control |
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