Mini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum

Postharvest green mold, caused by the pathogen Penicillium digitatum (Pers.:Fr.) Sacc., is the most economically important postharvest disease of citrus fruits in Spain, areas with Mediterranean climate, and citrus production areas worldwide characterized by low summer rainfall. Economic losses due...

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Main Author: Palou, Lluís
Other Authors: Méndez-Vilas, Antonio
Format: Capítulo de libro
Language:Inglés
Published: Formatex Research Center 2022
Subjects:
Online Access:http://hdl.handle.net/20.500.11939/8216
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author Palou, Lluís
author2 Méndez-Vilas, Antonio
author_browse Méndez-Vilas, Antonio
Palou, Lluís
author_facet Méndez-Vilas, Antonio
Palou, Lluís
author_sort Palou, Lluís
collection ReDivia
description Postharvest green mold, caused by the pathogen Penicillium digitatum (Pers.:Fr.) Sacc., is the most economically important postharvest disease of citrus fruits in Spain, areas with Mediterranean climate, and citrus production areas worldwide characterized by low summer rainfall. Economic losses due to this disease have been typically reduced through the application of synthetic chemical fungicides such as imazalil or thiabendazole. However, human health risks and environmental contamination associated with chemical residues and the proliferation of resistant strains of the pathogen are major problems associated with the use of these chemicals. There is, therefore, an increasing need to find and implement alternative antifungal postharvest treatments as part of integrated management programs for disease control. Among alternative physical decay control methods, heat treatments are the most common and popular because they are relatively effective, simple, cheap, and easy to apply and combine with other control systems. In this article, research work based on the evaluation of heat treatments used alone or in combination with other physical, chemical, or biological methods for the control of citrus green mold is reviewed. The most important postharvest heat treatments that have been tested against P. digitatum on fresh citrus fruits are curing, hot water dips (HWD), and hot water rinsing and brushing (HWRB). Typical citrus curing employs exposure of fruit for 2- 3 days to an air atmosphere heated to temperatures higher than 30°C at relative humidity higher than 90%. HWD are generally applied as relatively brief immersions (1-5 min) in water heated to 40-55 °C. HWRB consists basically in packingline machinery that treats the fruit by the application of hot water over rotating brushes at a relatively high temperature (55-65 °C) for a short time (10-60 s). Efficacy results, general performance, modes of action, limitations, advantages and disadvantages, and commercial feasibility of these heat treatments are discussed.
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institution Instituto Valenciano de Investigaciones Agrarias (IVIA)
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spelling ReDivia82162025-04-25T14:50:31Z Mini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum Palou, Lluís Méndez-Vilas, Antonio Non-polluting decay control J10 Handling, transport, storage and protection of agricultural products Q02 Food processing and preservation Curing (processing) Hot water treatment Penicillium digitatum Citrus Postharvest treatment Postharvest diseases Postharvest green mold, caused by the pathogen Penicillium digitatum (Pers.:Fr.) Sacc., is the most economically important postharvest disease of citrus fruits in Spain, areas with Mediterranean climate, and citrus production areas worldwide characterized by low summer rainfall. Economic losses due to this disease have been typically reduced through the application of synthetic chemical fungicides such as imazalil or thiabendazole. However, human health risks and environmental contamination associated with chemical residues and the proliferation of resistant strains of the pathogen are major problems associated with the use of these chemicals. There is, therefore, an increasing need to find and implement alternative antifungal postharvest treatments as part of integrated management programs for disease control. Among alternative physical decay control methods, heat treatments are the most common and popular because they are relatively effective, simple, cheap, and easy to apply and combine with other control systems. In this article, research work based on the evaluation of heat treatments used alone or in combination with other physical, chemical, or biological methods for the control of citrus green mold is reviewed. The most important postharvest heat treatments that have been tested against P. digitatum on fresh citrus fruits are curing, hot water dips (HWD), and hot water rinsing and brushing (HWRB). Typical citrus curing employs exposure of fruit for 2- 3 days to an air atmosphere heated to temperatures higher than 30°C at relative humidity higher than 90%. HWD are generally applied as relatively brief immersions (1-5 min) in water heated to 40-55 °C. HWRB consists basically in packingline machinery that treats the fruit by the application of hot water over rotating brushes at a relatively high temperature (55-65 °C) for a short time (10-60 s). Efficacy results, general performance, modes of action, limitations, advantages and disadvantages, and commercial feasibility of these heat treatments are discussed. 2022-06-14T08:43:10Z 2022-06-14T08:43:10Z 2013 bookPart Palou, L. (2013). Mini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum. In: Méndez-Vilas, A. (ed.). Microbial pathogens and strategies for combating them: science, technology and education, 508-514. Badajoz: Formatex Research Center. 9788493984397 http://hdl.handle.net/20.500.11939/8216 en Microbial pathogens and strategies for combating them: science, technology and education Microbiology book series;4 The author thanks the Spanish ‘Ministerio de Industria y Competitividad’ (MINECO), the Spanish ‘Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria’ (INIA) and the EU FEDER program for financial support in conducting research in this topic. Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess Formatex Research Center electronico
spellingShingle Non-polluting decay control
J10 Handling, transport, storage and protection of agricultural products
Q02 Food processing and preservation
Curing (processing)
Hot water treatment
Penicillium digitatum
Citrus
Postharvest treatment
Postharvest diseases
Palou, Lluís
Mini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum
title Mini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum
title_full Mini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum
title_fullStr Mini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum
title_full_unstemmed Mini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum
title_short Mini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum
title_sort mini review heat treatments for the control of citrus postharvest green mold caused by penicillium digitatum
topic Non-polluting decay control
J10 Handling, transport, storage and protection of agricultural products
Q02 Food processing and preservation
Curing (processing)
Hot water treatment
Penicillium digitatum
Citrus
Postharvest treatment
Postharvest diseases
url http://hdl.handle.net/20.500.11939/8216
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