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פותח על ידי קלירמאש פתרונות בע"מ -
Reduction of postharvest decay in organic citrus fruit by a short hot water brushing treatment
Year:
2000
Source of publication :
Postharvest Biology and Technology
Authors :
דעוס, אבינועם
;
.
דרובי, סמיר
;
.
וייס, בתיה
;
.
כהן, לידיה
;
.
פורת, רון
;
.
פליק, אלעזר
;
.
Volume :
18
Co-Authors:
Porat, R., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Ctr., P.O. Box 6, 50250, Bet Dagan, Israel
Daus, A., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Ctr., P.O. Box 6, 50250, Bet Dagan, Israel
Weiss, B., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Ctr., P.O. Box 6, 50250, Bet Dagan, Israel
Cohen, L., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Ctr., P.O. Box 6, 50250, Bet Dagan, Israel
Fallik, E., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Ctr., P.O. Box 6, 50250, Bet Dagan, Israel
Droby, S., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Ctr., P.O. Box 6, 50250, Bet Dagan, Israel
Facilitators :
From page:
151
To page:
157
(
Total pages:
7
)
Abstract:
The marketing of organic citrus fruit has markedly increased during the last few years. However, these fruits are not treated with chemical fungicides and suffer from relatively high rates of decay. In this study, we examined the possible use of a new hot water brushing (HWB) treatment, to disinfect the fruits and reduce decay development during postharvest storage. Preliminary observations have shown that a minimum exposure period of 20 s at 56°C was required to inhibit Penicillium digitatum (Pers.: Fr.) Sacc spore germination in vitro. In vivo studies, carried out by rinsing and brushing the fruit 24 h after artificial inoculation with a P. digitatum spore suspension, indicated that HWB at 56, 59 and 62°C for 20 s, reduced decay development in the infected wounds to only 20, 5 and less than 1%, respectively, of that in untreated control fruits or fruits treated with tap water. The effects of HWB at 56, 59 and 62°C for 20 s on epiphytic microflora, was further confirmed by the reduction of the microbial counts (CFU) on the fruit surface to only 24, 12, and less than 1%, respectively, of those on fruit that had been rinsed and brushed with tap water. Scanning electron microscopy showed that HWB at 56°C for 20 s had smoothed the fruit epicuticular waxes and thus covered and sealed stomata and cracks on the fruit surface, which could have served as potential pathogen invasion sites. Postharvest storage experiments using various organically grown citrus cultivars such as 'Minneola' tangerines, 'Shamouti' oranges and 'Star Ruby' red grapefruit, showed that HWB at 56°C for 20 s reduced decay development by 45-55%. The HWB treatment at 56°C did not cause surface damage, and did not influence fruit weight loss or internal quality parameters. (C) 2000 Elsevier Science B.V.
Note:
Related Files :
Citrus
Decay
hot water brushing
Penicillium digitatum
plant rots
Postharvest
postharvest physiology
postharvest treatment
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/S0925-5214(99)00065-4
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
22613
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:53
You may also be interested in
Scientific Publication
Reduction of postharvest decay in organic citrus fruit by a short hot water brushing treatment
18
Porat, R., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Ctr., P.O. Box 6, 50250, Bet Dagan, Israel
Daus, A., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Ctr., P.O. Box 6, 50250, Bet Dagan, Israel
Weiss, B., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Ctr., P.O. Box 6, 50250, Bet Dagan, Israel
Cohen, L., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Ctr., P.O. Box 6, 50250, Bet Dagan, Israel
Fallik, E., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Ctr., P.O. Box 6, 50250, Bet Dagan, Israel
Droby, S., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Ctr., P.O. Box 6, 50250, Bet Dagan, Israel
Reduction of postharvest decay in organic citrus fruit by a short hot water brushing treatment
The marketing of organic citrus fruit has markedly increased during the last few years. However, these fruits are not treated with chemical fungicides and suffer from relatively high rates of decay. In this study, we examined the possible use of a new hot water brushing (HWB) treatment, to disinfect the fruits and reduce decay development during postharvest storage. Preliminary observations have shown that a minimum exposure period of 20 s at 56°C was required to inhibit Penicillium digitatum (Pers.: Fr.) Sacc spore germination in vitro. In vivo studies, carried out by rinsing and brushing the fruit 24 h after artificial inoculation with a P. digitatum spore suspension, indicated that HWB at 56, 59 and 62°C for 20 s, reduced decay development in the infected wounds to only 20, 5 and less than 1%, respectively, of that in untreated control fruits or fruits treated with tap water. The effects of HWB at 56, 59 and 62°C for 20 s on epiphytic microflora, was further confirmed by the reduction of the microbial counts (CFU) on the fruit surface to only 24, 12, and less than 1%, respectively, of those on fruit that had been rinsed and brushed with tap water. Scanning electron microscopy showed that HWB at 56°C for 20 s had smoothed the fruit epicuticular waxes and thus covered and sealed stomata and cracks on the fruit surface, which could have served as potential pathogen invasion sites. Postharvest storage experiments using various organically grown citrus cultivars such as 'Minneola' tangerines, 'Shamouti' oranges and 'Star Ruby' red grapefruit, showed that HWB at 56°C for 20 s reduced decay development by 45-55%. The HWB treatment at 56°C did not cause surface damage, and did not influence fruit weight loss or internal quality parameters. (C) 2000 Elsevier Science B.V.
Scientific Publication
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