Black Speck in Cauliflower

Loughton, A.; Riekels, Jerald W.

doi:10.4141/cjps88-037

Cited by 2 publications

(1 citation statement)

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“…TONONEN and C. VIGNEAULT but they develop further during storage, coalescing into more substantial lesions.Lesions can range from 0.5 to 4 mm in diameter.Although the cause of black speck is not known, high nitrogen fertilizer rates, cultural conditions promoting vigorous growth, and temperature fluctuations tend to increase susceptibility to black speck, whereas high potassium fertilization reduces the incidence of the disorder (Cox 1977). In cauliflower, black speck tends to follow a warm season and rapid growth, during which mineral uptake may be inadequate (Loughton and Riekels 1988). It is sometimes associated with internal browning or hollow stem in cauliflower, and thus may be related to boron deficiency.…”

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Postharvest Dips to Control Black Speck and Scar Discoloration in Stored Broccoli

DeEll

Toivonen

Vigneault

2001

Journal of Food Quality

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The overall objective of this study was to evaluate the fleets of postharvest dips on black speck development and scar discoloration in broccoli. Postharvest chlorine dips of 100, 200 or 300ppm for 5 or 10 min consistently reduced black speck development and scar discoloration in broccoli stored 4 weeks in air at I C. Concentrations of 200 and 300ppm chlorine were also effective at reducing black speck and scar discoloration, respectively, in broccoli stored 4 weeks in controlled atmosphere (CA, 1 % 0, and 12% C O j at IC. Citric (1 %) and ascorbic (I %) acids, on the other hand, increased both black speck and scar discoloration, while L-cysteine (0.01 %) and combinations of citric (I or 2 %) and ascorbic (I %) acids had no effect.

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confidence: 99%