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The effectiveness of postharvest hot water dipping on the control of grey and black moulds in sweet red pepper (Capsicum annuum)
Year:
1996
Source of publication :
Plant Pathology
Authors :
Alkalai-Tuvia, Sharon
;
.
Fallik, Elazar
;
.
Grinberg, Shoshana
;
.
Lurie, Susan
;
.
Volume :
45
Co-Authors:
Fallik, E., ARO, Volcani Centre, Dept. Postharvest Sci. Fresh Produce, PO Box 6, Bet Dagan 50250, Israel
Grinberg, S., ARO, Volcani Centre, Dept. Postharvest Sci. Fresh Produce, PO Box 6, Bet Dagan 50250, Israel
Alkalai, S., ARO, Volcani Centre, Dept. Postharvest Sci. Fresh Produce, PO Box 6, Bet Dagan 50250, Israel
Lurie, S., ARO, Volcani Centre, Dept. Postharvest Sci. Fresh Produce, PO Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
644
To page:
649
(
Total pages:
6
)
Abstract:
The effectiveness of hot water dipping on the control of grey mould, caused by Botrytis cinerea, and black mould, caused by Alternaria alternata on sweet red pepper quality was investigated. Dipping naturally infected or artificially inoculated fruit at 50°C for 3 min completely inhibited, or significantly reduced, decay development caused by B. cinerea and A. alternata, respectively. Heat damage was observed on fruit dipped for 5 min at 50°C, or at 55°C for 1 min or longer. Damage appeared as cracks and pitting on the fruit surface. Spore germination and germ tube elongation in vitro was inversely related to the duration of exposure or to the range of temperature used. The ET50 for spore germination for B. cinerea was 3.2, 1.5 and 0.8 min, and for A. alternata 8.8, 4.2 and 1.4 min, at 45, 50 and 55°C, respectively. The ET50 for germ tube elongation for Botrytis was 2.6, 0.9 and 0.5 min, and for Alternaria, 7.2, 2.5 and 1.6 min, at 45, 50 and 55°C. The mode of action of hot water dips on decay of pepper appears to be by direct interaction with the fungi.
Note:
Related Files :
black mould disease
Capsicum annuum
Capsicum annuum (sweet pepper)
fungal diseases of plants
gray mold
postharvest treatment
Sweet pepper
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More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21150
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:41
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Scientific Publication
The effectiveness of postharvest hot water dipping on the control of grey and black moulds in sweet red pepper (Capsicum annuum)
45
Fallik, E., ARO, Volcani Centre, Dept. Postharvest Sci. Fresh Produce, PO Box 6, Bet Dagan 50250, Israel
Grinberg, S., ARO, Volcani Centre, Dept. Postharvest Sci. Fresh Produce, PO Box 6, Bet Dagan 50250, Israel
Alkalai, S., ARO, Volcani Centre, Dept. Postharvest Sci. Fresh Produce, PO Box 6, Bet Dagan 50250, Israel
Lurie, S., ARO, Volcani Centre, Dept. Postharvest Sci. Fresh Produce, PO Box 6, Bet Dagan 50250, Israel
The effectiveness of postharvest hot water dipping on the control of grey and black moulds in sweet red pepper (Capsicum annuum)
The effectiveness of hot water dipping on the control of grey mould, caused by Botrytis cinerea, and black mould, caused by Alternaria alternata on sweet red pepper quality was investigated. Dipping naturally infected or artificially inoculated fruit at 50°C for 3 min completely inhibited, or significantly reduced, decay development caused by B. cinerea and A. alternata, respectively. Heat damage was observed on fruit dipped for 5 min at 50°C, or at 55°C for 1 min or longer. Damage appeared as cracks and pitting on the fruit surface. Spore germination and germ tube elongation in vitro was inversely related to the duration of exposure or to the range of temperature used. The ET50 for spore germination for B. cinerea was 3.2, 1.5 and 0.8 min, and for A. alternata 8.8, 4.2 and 1.4 min, at 45, 50 and 55°C, respectively. The ET50 for germ tube elongation for Botrytis was 2.6, 0.9 and 0.5 min, and for Alternaria, 7.2, 2.5 and 1.6 min, at 45, 50 and 55°C. The mode of action of hot water dips on decay of pepper appears to be by direct interaction with the fungi.
Scientific Publication
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