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

FREEDOM PALESTINE FREEDOM PALESTINE FREEDOM PALESTINE
202 Postharvest Diseases of Fruits and Vegetables
Immersion of P. digitatum-inocvloitedi lemons in 2% sulfur dioxide
solutions reduced green mold incidence, without injury to the fruit;
however, heating of the solutions was needed to attain acceptable efficacy
(Smilanick et al., 1995). Heated solutions of sulfur dioxide were also
superior to hot water alone for the control of green mold. Green mold
incidence was reduced to less than 10% by sulfur dioxide treatment
applied for 10 min at 30°C followed by two fresh water rinses, and no
decay was recorded after storage for 1 week at 20°C, following 10-min
treatments at 40 or 47°C (Fig. 33). No injury was observed after these
treatments except in the case of immersion in sulfur dioxide solution
heated to 47°C.
Decay of lemon fruits inoculated with P. digitatum was effectively
controlled by heated solutions of ethanol in water, at concentrations of 10
to 20%, and control was superior to that of water alone at 32, 38 or 44°C
(Smilanick et al., 1995). At 50°C the green mold was reduced to less than
100 +
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Temperature (C)
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• 40 g 47
0 1 5 10
Immersion time (min) in 2% sulfur dioxide
Fig. 33. Incidence of postharvest green mold in Penicillium digitatuminoculated
lemons followed 5h later by immersion for 1 to 10 min in 2% sulfur
dioxide solutions at various temperatures followed by two fresh water rinses
and storage for 1 week at 20°C. (Reproduced from Smilanick et al., 1995 with
permission of the American Phytopathological Society).
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