Effect of Low Pressure and Low Oxygen Treatments on Fruit Quality and the In Vivo Growth of Penicillium digitatum and Penicillium italicum in Oranges
Penicillium digitatum and P. italicum are the major postharvest pathogens in citrus. To reduce postharvest decay, the use of low-oxygen (0.9 kPa O2) (LO) or low-pressure (6.6 kPa) (LP) treatments were evaluated during the storage of navel oranges for four or eight days. The results showed that expos...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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MDPI
2022
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/8098 https://www.mdpi.com/2311-7524/7/12/582 |
| _version_ | 1855492425231892480 |
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| author | Archer, John Pristijono, Penta Vuong, Quan V. Palou, Lluís Golding, John |
| author_browse | Archer, John Golding, John Palou, Lluís Pristijono, Penta Vuong, Quan V. |
| author_facet | Archer, John Pristijono, Penta Vuong, Quan V. Palou, Lluís Golding, John |
| author_sort | Archer, John |
| collection | ReDivia |
| description | Penicillium digitatum and P. italicum are the major postharvest pathogens in citrus. To reduce postharvest decay, the use of low-oxygen (0.9 kPa O2) (LO) or low-pressure (6.6 kPa) (LP) treatments were evaluated during the storage of navel oranges for four or eight days. The results showed that exposure to both LO and LP treatments reduced in vivo pathogen growth compared to the untreated (UTC) oranges, with LO being the most effective. The effects of LO and LP on fruit metabolism and quality were further assessed, and it was found that there was no effect on fruit ethylene production, respiration rate, TSS (total soluble solids), TA (titratable acidity) or fruit firmness. However, both LO and LP treatments did have an effect on juice ethanol concentration and fruit weight-loss. The effect of adding exogenous ethylene at either LP (1 µL/L) or atmospheric pressure (AP) (at either 0.1, 1 µL/L) was also evaluated, and results showed that the addition of ethylene at these concentrations had no effect on mould diameter at LP or AP. Therefore, both LO of 0.9 kPa O2 and LP of 6.6 kPa at 20 °C are potential non-chemical postharvest treatments to reduce mould development during storage with minimal effects on fruit quality. |
| format | Artículo |
| id | ReDivia8098 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia80982025-04-25T14:48:44Z Effect of Low Pressure and Low Oxygen Treatments on Fruit Quality and the In Vivo Growth of Penicillium digitatum and Penicillium italicum in Oranges Archer, John Pristijono, Penta Vuong, Quan V. Palou, Lluís Golding, John Low pressure Low oxygen Green mould Blue mould Fruit quality H20 Plant diseases Q02 Food processing and preservation Q01 Food science and technology Citrus Citrus sinensis Penicillium digitatum Penicillium italicum Penicillium digitatum and P. italicum are the major postharvest pathogens in citrus. To reduce postharvest decay, the use of low-oxygen (0.9 kPa O2) (LO) or low-pressure (6.6 kPa) (LP) treatments were evaluated during the storage of navel oranges for four or eight days. The results showed that exposure to both LO and LP treatments reduced in vivo pathogen growth compared to the untreated (UTC) oranges, with LO being the most effective. The effects of LO and LP on fruit metabolism and quality were further assessed, and it was found that there was no effect on fruit ethylene production, respiration rate, TSS (total soluble solids), TA (titratable acidity) or fruit firmness. However, both LO and LP treatments did have an effect on juice ethanol concentration and fruit weight-loss. The effect of adding exogenous ethylene at either LP (1 µL/L) or atmospheric pressure (AP) (at either 0.1, 1 µL/L) was also evaluated, and results showed that the addition of ethylene at these concentrations had no effect on mould diameter at LP or AP. Therefore, both LO of 0.9 kPa O2 and LP of 6.6 kPa at 20 °C are potential non-chemical postharvest treatments to reduce mould development during storage with minimal effects on fruit quality. 2022-05-10T09:04:59Z 2022-05-10T09:04:59Z 2021 article publishedVersion Archer, J., Pristijono, P., Vuong, Q. V., Palou, L. & Golding, J. B. (2021). Effect of Low Pressure and Low Oxygen Treatments on Fruit Quality and the In Vivo Growth of Penicillium digitatum and Penicillium italicum in Oranges. Horticulturae, 7(12), 582. 2311-7524 http://hdl.handle.net/20.500.11939/8098 10.3390/horticulturae7120582 https://www.mdpi.com/2311-7524/7/12/582 en This study was funded by the NSW Department of Primary Industries and the University of Newcastle. This project was supported by Horticulture Innovation Australia—‘Citrus Postharvest Program’ (CT19003). Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess MDPI electronico |
| spellingShingle | Low pressure Low oxygen Green mould Blue mould Fruit quality H20 Plant diseases Q02 Food processing and preservation Q01 Food science and technology Citrus Citrus sinensis Penicillium digitatum Penicillium italicum Archer, John Pristijono, Penta Vuong, Quan V. Palou, Lluís Golding, John Effect of Low Pressure and Low Oxygen Treatments on Fruit Quality and the In Vivo Growth of Penicillium digitatum and Penicillium italicum in Oranges |
| title | Effect of Low Pressure and Low Oxygen Treatments on Fruit Quality and the In Vivo Growth of Penicillium digitatum and Penicillium italicum in Oranges |
| title_full | Effect of Low Pressure and Low Oxygen Treatments on Fruit Quality and the In Vivo Growth of Penicillium digitatum and Penicillium italicum in Oranges |
| title_fullStr | Effect of Low Pressure and Low Oxygen Treatments on Fruit Quality and the In Vivo Growth of Penicillium digitatum and Penicillium italicum in Oranges |
| title_full_unstemmed | Effect of Low Pressure and Low Oxygen Treatments on Fruit Quality and the In Vivo Growth of Penicillium digitatum and Penicillium italicum in Oranges |
| title_short | Effect of Low Pressure and Low Oxygen Treatments on Fruit Quality and the In Vivo Growth of Penicillium digitatum and Penicillium italicum in Oranges |
| title_sort | effect of low pressure and low oxygen treatments on fruit quality and the in vivo growth of penicillium digitatum and penicillium italicum in oranges |
| topic | Low pressure Low oxygen Green mould Blue mould Fruit quality H20 Plant diseases Q02 Food processing and preservation Q01 Food science and technology Citrus Citrus sinensis Penicillium digitatum Penicillium italicum |
| url | http://hdl.handle.net/20.500.11939/8098 https://www.mdpi.com/2311-7524/7/12/582 |
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