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A short hot water rinsing and brushing reduces chilling injury and enhances resistance against Botrytis cinerea in fresh harvested tomato
Year:
2002
Source of publication :
Advances in Horticultural Science
Authors :
Alkalai-Tuvia, Sharon
;
.
Copel, Azica
;
.
Fallik, Elazar
;
.
Polevaya, Yulia
;
.
Volume :
16
Co-Authors:

Fallik, E., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, 50250 Bet Dagan, Israel
Ilic, Z., University of Prishtina, Yugoslavia
Alkalai-Tuvia, S., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, 50250 Bet Dagan, Israel
Copel, A., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, 50250 Bet Dagan, Israel
Polevaya, Y., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, 50250 Bet Dagan, Israel

Facilitators :
From page:
3
To page:
6
(
Total pages:
4
)
Abstract:
The effectiveness of a short prestorage hot water rinsing and brushing (HWRB) on resistance to decay development and chilling injury (CI) was studied on pink tomato fruit that were kept for 15 days at 5 or 12°C plus three days at 22°C. HWRB-52°C for 15 s, or dipping the fruit at 52°C for 1 min (Hot water dip= HWD), significantly reduced decay development and completely inhibited CI symptoms after storage and marketing simulation. The HWRB-52°C treatment enhanced fruit resistance against artificially inoculated Botrytis cinerea when fruit were inoculated 24 hr after treatment. Resistance was less pronounced when the fruit were inoculated 6 hr after treatment, and disappeared completely in fruit inoculated 48 hr after HWRB treatment. On a commercial scale, treatments with hot water dips may be difficult to accomplish since 60 s is considered a long treatment time. Therefore, the alternative method of a very short (15 s) HWRB-52°C treatment would be desirable for treating fresh-harvested tomatoes. This treatment extends storability well over three weeks at 5°C by minimizing CI and enhancing resistance against pathogens during storage.
Note:
Related Files :
chilling injury
Inoculation
Lycopersicon escutentum
plant chilling injury
Postharvest decay
prevention
Simulation
temperature
Show More
Related Content
More details
DOI :
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
19020
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:25
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Scientific Publication
A short hot water rinsing and brushing reduces chilling injury and enhances resistance against Botrytis cinerea in fresh harvested tomato
16

Fallik, E., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, 50250 Bet Dagan, Israel
Ilic, Z., University of Prishtina, Yugoslavia
Alkalai-Tuvia, S., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, 50250 Bet Dagan, Israel
Copel, A., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, 50250 Bet Dagan, Israel
Polevaya, Y., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, 50250 Bet Dagan, Israel

A short hot water rinsing and brushing reduces chilling injury and enhances resistance against Botrytis cinerea in fresh harvested tomato
The effectiveness of a short prestorage hot water rinsing and brushing (HWRB) on resistance to decay development and chilling injury (CI) was studied on pink tomato fruit that were kept for 15 days at 5 or 12°C plus three days at 22°C. HWRB-52°C for 15 s, or dipping the fruit at 52°C for 1 min (Hot water dip= HWD), significantly reduced decay development and completely inhibited CI symptoms after storage and marketing simulation. The HWRB-52°C treatment enhanced fruit resistance against artificially inoculated Botrytis cinerea when fruit were inoculated 24 hr after treatment. Resistance was less pronounced when the fruit were inoculated 6 hr after treatment, and disappeared completely in fruit inoculated 48 hr after HWRB treatment. On a commercial scale, treatments with hot water dips may be difficult to accomplish since 60 s is considered a long treatment time. Therefore, the alternative method of a very short (15 s) HWRB-52°C treatment would be desirable for treating fresh-harvested tomatoes. This treatment extends storability well over three weeks at 5°C by minimizing CI and enhancing resistance against pathogens during storage.
Scientific Publication
You may also be interested in