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

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FREEDOM PALESTINE FREEDOM PALESTINE FREEDOM PALESTINE Chemical Control 111 Sanosil-25, a disinfectant containing 48% hydrogen peroxide, and silver salts as stabilizing agents, inhibits spore germination and mycelial growth of Alternaria alternata, Fusarium solani and B, cinerea, and markedly decreases decay in melons at 5000 ^11^ when incorporated into a wax treatment, without causing any phytotoxic effects (Aharoni et al., 1994). Dipping commercially harvested eggplants and red peppers in 0.5% Sanosil-25 reduced decay development by A alternata and B. cinerea after storage and shelf life, to a commercially accepted level (Fallik et al., 1994a). On the other hand, immersion of Penicillium digitatum-m.OQX)ldiiedi lemons in hydrogen peroxide at 5-15% did not effectively control the green mold and caused unacceptable injury to the fruit when the immersion period was increased to 90 s (Smilanick et al., 1995). Acetic acid and other short-chain organic acids, such as propionic acid, are commonly used by food manufacturers as antimicrobial preservatives or acidulants in a variety of food products (Davidson and Juneja, 1990). The possibility of using vaporized acetic acid against postharvest decay has been studied in various fruits (Sholberg, 1998; Sholberg and Gaunce 1995, 1996; Sholberg et al., 1996). Sholberg and Gaunce (1995) found acetic acid, applied as a vapor at low concentrations in air (2-4 mg l-i), to be extremely effective in reducing or preventing decay in: various cultivars of apples and Anjou pears inoculated with B. cinerea and Penicillium expansum conidia; tomatoes, grapes and kiwifruit inoculated with B, cinerea; and Navel oranges inoculated with Penicillium italicum. The same authors (Sholberg and Gaunce, 1996) found acetic acid to be similarly effective as a postharvest fumigant on stone fruits, controlling decay by Monilinia fructicola and Rhizopus stolonifer at concentrations in air as low as 1.4 mgl-^. On table grapes, fumigation with 0.27% (vol/vol) acetic acid controlled Botrytis and Penicillium decay as effectively as sulfur dioxide applied at commercial rates (Sholberg et al., 1996). This treatment has been suggested as an alternative to SO2 fumigation, that could provide the table grape industry with many benefits. While SO2 treatment leaves sulfite residues on the surface of the berries, acetic acid does not leave any toxic residues on grapes, and no differences from SO2 in terms of external fruit quality and fruit composition have been recorded. Furthermore, wine grapes could also benefit from fumigation with acetic acid (Sholberg et al., 1996). Sholberg (1998) found that fumigation with acetic acid (1.9 nl l-i), and other closely related short-chain organic acids, formic (1.2 |LI1 l-i) and http://arab2000.forumpro.fr
FREEDOM PALESTINE FREEDOM PALESTINE FREEDOM PALESTINE 172 Postharvest Diseases of Fruits and Vegetables propionic (2.5 |LI1 l-i), significantly reduced decay in eight cherry cultivars inoculated with fungal spores (10^ spores/ml) of M fructicola, P. expansum and R, stolonifer. However, phytotoxicity, expressed as black-end stems and pitting of the fruit surface, occurred on fumigated cherries. On the other hand, decay in P, expansum-inoculated pome fruits was reduced from 98% to 16, 4 and 8% by acetic, formic and propionic acids, respectively, without injury to the fruit. Limited data are available on the effects of peracetic acid on postharvest fruit decay. Evaluating its effectiveness on the control of the brown rot caused by Monilinia laxa on stone fruits, Mari et al. (1999) indicated that the chemical acted directly on the fungal spores, its effect being related to the chemical concentrations and duration of treatment. Complete inhibition of spore germination was observed with peracetic acid at 500 fig/ml after 5 min of contact with Monilinia conidia. The inhibitory effect on the pathogen spores was confirmed in vivo in inoculated plums, for which a 1000 p
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