Control of brown rot of stone fruits by brief heated water immersion treatments
The effectiveness of brief (30 or 60 s) immersion in water at 24, 50, 55, 60, 65, or 70 degrees C was evaluated for the control of brown rot, caused by Monilinia fructicola, on California-grown peaches, nectarines, and plums. Inoculated fruits were treated and either stored at 20 degrees C for 5 day...
| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/5444 |
| _version_ | 1855032279684874240 |
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| author | Karabulut, Ozgur Akgun Smilanick, Joseph L. Crisosto, Carlos H. Palou, Lluís |
| author_browse | Crisosto, Carlos H. Karabulut, Ozgur Akgun Palou, Lluís Smilanick, Joseph L. |
| author_facet | Karabulut, Ozgur Akgun Smilanick, Joseph L. Crisosto, Carlos H. Palou, Lluís |
| author_sort | Karabulut, Ozgur Akgun |
| collection | ReDivia |
| description | The effectiveness of brief (30 or 60 s) immersion in water at 24, 50, 55, 60, 65, or 70 degrees C was evaluated for the control of brown rot, caused by Monilinia fructicola, on California-grown peaches, nectarines, and plums. Inoculated fruits were treated and either stored at 20 degrees C for 5 days or at 0 degrees C and 95% RH for 30 days followed by 5 days at 20 degrees C to simulate commercial marketing conditions. Immersion in water at 55 degrees C for 60 s or at 60 degrees C for 30 or 60 s significantly reduced both decay incidence and severity among the remaining wounds that developed the disease. Water temperatures of 65 degrees C or higher were phytotoxic and caused moderate to severe surface injuries. Immersion in water at 60 degrees C for 60 s was effective for plums and it reduced the incidence of brown rot from more than 80% among control fruit to less than 2%. In nectarines, this treatment reduced decay incidence from 100 to less than 5% on fruit stored at 20 degrees C and from 73 to 28% on cold-stored fruit. Therefore, brief immersion in heated water can be an effective approach to manage postharvest brown rot of stone fruits, especially for the organic fruit industry. (C) 2010 Elsevier Ltd. All rights reserved. |
| format | article |
| id | ReDivia5444 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | ReDivia54442025-04-25T14:42:22Z Control of brown rot of stone fruits by brief heated water immersion treatments Karabulut, Ozgur Akgun Smilanick, Joseph L. Crisosto, Carlos H. Palou, Lluís The effectiveness of brief (30 or 60 s) immersion in water at 24, 50, 55, 60, 65, or 70 degrees C was evaluated for the control of brown rot, caused by Monilinia fructicola, on California-grown peaches, nectarines, and plums. Inoculated fruits were treated and either stored at 20 degrees C for 5 days or at 0 degrees C and 95% RH for 30 days followed by 5 days at 20 degrees C to simulate commercial marketing conditions. Immersion in water at 55 degrees C for 60 s or at 60 degrees C for 30 or 60 s significantly reduced both decay incidence and severity among the remaining wounds that developed the disease. Water temperatures of 65 degrees C or higher were phytotoxic and caused moderate to severe surface injuries. Immersion in water at 60 degrees C for 60 s was effective for plums and it reduced the incidence of brown rot from more than 80% among control fruit to less than 2%. In nectarines, this treatment reduced decay incidence from 100 to less than 5% on fruit stored at 20 degrees C and from 73 to 28% on cold-stored fruit. Therefore, brief immersion in heated water can be an effective approach to manage postharvest brown rot of stone fruits, especially for the organic fruit industry. (C) 2010 Elsevier Ltd. All rights reserved. 2017-06-01T10:12:22Z 2017-06-01T10:12:22Z 2010 AUG 2010 article Karabulut, Ozgur Akgun, Smilanick, J.ph L., Crisosto, C. H., Palou, L. (2010). Control of brown rot of stone fruits by brief heated water immersion treatments. Crop Protection, 29(8), 903-906. 0261-2194 http://hdl.handle.net/20.500.11939/5444 10.1016/j.cropro.2010.03.010 en openAccess Impreso |
| spellingShingle | Karabulut, Ozgur Akgun Smilanick, Joseph L. Crisosto, Carlos H. Palou, Lluís Control of brown rot of stone fruits by brief heated water immersion treatments |
| title | Control of brown rot of stone fruits by brief heated water immersion treatments |
| title_full | Control of brown rot of stone fruits by brief heated water immersion treatments |
| title_fullStr | Control of brown rot of stone fruits by brief heated water immersion treatments |
| title_full_unstemmed | Control of brown rot of stone fruits by brief heated water immersion treatments |
| title_short | Control of brown rot of stone fruits by brief heated water immersion treatments |
| title_sort | control of brown rot of stone fruits by brief heated water immersion treatments |
| url | http://hdl.handle.net/20.500.11939/5444 |
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