Advanced Search
Lurie, S., Department of Postharvest Science, ARO, Volcani Center, Bet Dagan 50250, Israel
Fallik, E., Department of Postharvest Science, ARO, Volcani Center, Bet Dagan 50250, Israel
Klein, J.D., Department of Field Crops, ARO, Volcani Center, Bet Dagan 50250, Israel
Kozar, F., Institute of Plant Protection, Hungarian Academy of Sciences, Budapest, Hungary
Kovacs, K., Biological Research Centre, Hungarian Academy of Sciences, H-6701 Szeged, Hungary
Postharvest heat treatments were applied to three apple (Malus domestica Borkh.) cultivars: 'Anna', 'Golden Delicious', and 'Jonathan'. The temperatures ranged from 38 to 50 °C and from 5 to 96 hours. The temperatures of 50 °C for 5 or 10 hours and 46 °C for 10 hours controlled all developmental stages of San Jose scale on 'Golden Delicious' and 'Jonathan' fruit. Blue mold germination was prevented by 46, 42, and 38 °C after 28, 34, and 42 hours, respectively. The time needed to control the fungus was longer than that required to kill the insect. Apples were damaged by a 50 °C treatment but could withstand at least 12 hours at 46 °C and at least 24 hours at 42 °C. At 38 °C no damage was found on preclimacteric apples even after 96 hours, but if postclimacteric fruit were heated at 38 °C heat damage occurred. The treatments that did not cause damage maintained the fruit firmness during post storage ripening. The results are discussed in the context of developing integrated postharvest heat treatments.
Powered by ClearMash Solutions Ltd -
Volcani treasures
About
Terms of use
Postharvest heat treatment of apples to control San Jose scale (Quadraspidiotus perniciosus Comstock) and blue mold (Penicillium expansum Link) and maintain fruit firmness
123
Lurie, S., Department of Postharvest Science, ARO, Volcani Center, Bet Dagan 50250, Israel
Fallik, E., Department of Postharvest Science, ARO, Volcani Center, Bet Dagan 50250, Israel
Klein, J.D., Department of Field Crops, ARO, Volcani Center, Bet Dagan 50250, Israel
Kozar, F., Institute of Plant Protection, Hungarian Academy of Sciences, Budapest, Hungary
Kovacs, K., Biological Research Centre, Hungarian Academy of Sciences, H-6701 Szeged, Hungary
Postharvest heat treatment of apples to control San Jose scale (Quadraspidiotus perniciosus Comstock) and blue mold (Penicillium expansum Link) and maintain fruit firmness
Postharvest heat treatments were applied to three apple (Malus domestica Borkh.) cultivars: 'Anna', 'Golden Delicious', and 'Jonathan'. The temperatures ranged from 38 to 50 °C and from 5 to 96 hours. The temperatures of 50 °C for 5 or 10 hours and 46 °C for 10 hours controlled all developmental stages of San Jose scale on 'Golden Delicious' and 'Jonathan' fruit. Blue mold germination was prevented by 46, 42, and 38 °C after 28, 34, and 42 hours, respectively. The time needed to control the fungus was longer than that required to kill the insect. Apples were damaged by a 50 °C treatment but could withstand at least 12 hours at 46 °C and at least 24 hours at 42 °C. At 38 °C no damage was found on preclimacteric apples even after 96 hours, but if postclimacteric fruit were heated at 38 °C heat damage occurred. The treatments that did not cause damage maintained the fruit firmness during post storage ripening. The results are discussed in the context of developing integrated postharvest heat treatments.
Scientific Publication
You may also be interested in