Post harvest diseases fruits and vegetables - Xavier University ...

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FREEDOM PALESTINE FREEDOM PALESTINE FREEDOM PALESTINE Chemical Control 169 ^ Qi;1^NHC0CH3 CARBENDA2IM DtPHENYLAMINE CH2 CHOCH2 ^^ = ^^2 .CI CI IMA2ALIL OH CI-^^0-CH-C-C(CH3)3 a TRIADIMENOL CH3 ^^^O /=
FREEDOM PALESTINE FREEDOM PALESTINE FREEDOM PALESTINE 170 Postharvest Diseases of Fruits and Vegetables The Use and Development of Fungicides - Perspectives It should be emphasized that the use of a fungicide or bactericide is not a substitute for appropriate storage conditions, since these compounds only seldom affect the physiological deterioration of the product. Moreover, chemical compounds are more effective when the fruit or vegetable is held under storage conditions which maintain the natural infection resistance of the produce, but are not good for the growth of the pathogen. However, when appropriate refrigeration or a controlled atmosphere cannot be installed, the chemical treatment may be the only means available to prolong the postharvest life of fruits and vegetables. In the past, the selection of fungicides for development was largely based on their fungicidal performances and safety to the consumer and operator. However, there is now a greater awareness of the need to define other aspects of new fungicides early in the development process. According to Knight et al. (1997) these include, in addition to cost-effective fungicidal activity: low toxicity to humans and wildlife, low environmental impact, low residues in food, and the ability to integrate with other disease control technologies. Examples of substances with low environmental impact and low residues in the treated commodity are compounds that are 'generally recognized as safe' (GRAS) and naturally occurring plant products, as given below. D. GENERALLY RECOGNIZED AS SAFE (GRAS) COMPOUNDS Fungicides that leave low or non-detectable residues in the commodity are actively sought in research programs. Compounds are selected that rapidly degrade on the host surface or metabolize quickly in the tissue. Hydrogen peroxide is such a compound; it degrades into O2 and H2O leaving no harmful residue, and is considered a generallyrecognized-as-safe (GRAS) compound by the Food and Drug Administration of the USA. Vapor phase hydrogen peroxide treatment was found significantly to reduce the number of germinable Botrytis cinerea spores on grapes. It also resulted in reduced decay in non-inoculated 'Thompson Seedless' and 'Red Globe' grapes after 12 days of storage at 10°C, without affecting grape color or soluble solids content (Forney et al., 1991). http://arab2000.forumpro.fr
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