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

FREEDOM PALESTINE FREEDOM PALESTINE FREEDOM PALESTINE
320 Postharvest Diseases of Fruits and Vegetables
Control Measures
Cold storage suppresses decay development, although S. cinerea grows
slowly even at 0°C. In order to prevent softening of kiwifruit during
storage, the environment must be kept free of ethylene, which enhances
the ripening process (see the chapter on Factors Affecting Disease
Development - Effects of Ethylene). Care must be taken, therefore, to
exclude damaged, diseased or over-mature fruits that produce ethylene,
and to avoid storage together with ethylene-producing commodities, such
as apples and pears (Snowdon, 1992). Storage life can be further
extended by the use of controlled atmosphere (Arpaia et al., 1987) or
modified atmosphere with ethylene removal (Ben-Arie and Sonego,
1985).
Reduction of postharvest decay can also be achieved by curing
kiwifruit after harvest. Looking for the optimum conditions for curing,
Bautista-Bafios et al. (1997) found that holding the fruit at 10-20°C in
relative humidity higher than 92% for no more than 3 days, resulted in
the lowest subsequent disease incidence, without lowering fruit quality
during cold storage.
Postharvest decay, which often results from latent infection initiated
in senescent floral parts or stem-end scars (receptacles) in the vineyard,
can be reduced by preharvest fungicidal sprays (such as iprodine or
vinclozolin) beginning at the end of the blossom period (Beever et al.,
1984). Michailides and Morgan (1996) found a direct relationship
between the incidence of B, cinerea in the fruit sepals and receptacles
and the incidence of gray mold after several months of storage; they
therefore suggested that the predicted incidence of decay in storage
based on the rate of latent infections in the vineyard could be used to
determine when preharvest fungicidal sprays are needed and justified.
IV. SOLANACEOUS FRUIT VEGETABLES
Truit vegetables' of the family Solanaceae include tomatoes, peppers
and eggplants. The main pathogens of these fruits are Botrytis cinerea,
Alternaria alternata, Erwinia carotovora, Rhizopus stolonifer, Mucor
spp., Geotrichum candidum, Fusarium spp., Phytophthora spp. and
Rhizoctonia solanL Of these, B. cinerea, A, alternata and E, carotovora
are the most important pathogens of fruits from any region. In general,
B, cinerea is the major cause of loss in temperate countries, while in
hotter areas the common causes of decay are R, stolonifer, G, candidum
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