Control of Postharvest Penicillium Decay of Citrus Fruits With Antagonistic Yeasts and Chemical Fungicides

Teksür, Pervin Kinay; Yıldız, Mehmet; Yildiz, Figen; Delen, N.; Tosun, Necip

doi:10.17660/actahortic.2001.553.87

Cited by 6 publications

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“…Fruit were allowed to dry approximately 2–3 h at room temperature and kept in a storage room for 3 months at 5°C and 85–90% RH. Additional tests with water alone at 25 and 54°C and lower dose of imazalil 200 μ g/ml + M. pulcherrima (1 × 10 8 cells/ml) were performed to access the efficacy of the treatment because of the toxicity of the imazalil at the higher doses (Kinay et al., 2001). All treated fruit were stored in the wooden boxes at 5 ± 1°C and 85–90% RH for 3 months.…”

Section: Postharvest Treatmentsmentioning

confidence: 99%

Effects of Preharvest Applications of CaCl₂, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

Yildiz

Kinay

Yıldız

et al. 2005

Journal of Phytopathology

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In this study, an integrated approach was evaluated for the control of postharvest decays of mandarin including some pre-and post-harvest treatments under storage conditions. The efficacy of the treatments both as alone and in combination was evaluated during 3 years. Preharvest application of benomyl resulted in significantly less decay of mandarin fruit after storage in 3-year tests. Calcium chloride (CaCl 2 ), 2,4-dichlorophenoxyacetic acid (2,4-D) and gibberellic acid (GA 3 ) as stand-alone treatments or combinations were not effective in controlling Penicillium and total decay infections on inoculated mandarin. Postharvest application of imazalil (200 lg/ml) in solution heated to 54°C for controlling postharvest green and total decay of mandarin was significantly effective for 3 months under storage conditions. The biocontrol activity of yeast (Metschnikowia pulcherrima) was improved when yeast treatment was combined with imazalil (200 lg/ml) at postharvest. The data suggest that preharvest application of benomyl and postharvest treatments of imazalil, hot water and yeast may reduce postharvest green mould and total decay of mandarin under storage conditions. J. Phytopathology 153, 94-98 (2005) Ó 2005 Blackwell Verlag, Berlin

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Section: Postharvest Treatmentsmentioning

confidence: 99%

Effects of Preharvest Applications of CaCl₂, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

Yildiz

Kinay

Yıldız

et al. 2005

Journal of Phytopathology

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“…In general, citrus fruit are vulnerable to various decay organisms during storage, especially Penicillium spp. (Kinay et al, 2001). Penicillium spp.…”

Section: Discussionmentioning

confidence: 99%

Laser Etching: A Novel Technology to Label Florida Grapefruit

Sood

Ference

Narciso

et al. 2009

hortte

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Laser labeling of fruit and vegetables is an alternative means of labeling produce in which a low-energy carbon dioxide laser beam etches the surface and reveals a contrasting underlying layer. These etched surfaces can promote water loss and may increase the number of entry sites for decay-promoting organisms. The long-term effects of laser labeling on produce quality during storage have not been examined. We conducted experiments to measure water loss, peel appearance, and potential decay in laser-labeled grapefruit (Citrus paradisi) during storage. Laser-labeled fruit stored at 10 °C and two relative humidities (i.e., 95% and 65%) for 5 weeks showed no increase in decay compared with nonetched control fruit, suggesting that laser labeling does not facilitate decay. This was confirmed by experiments where Penicillium digitatum spores were coated on fruit surfaces before and after etching. In either case, no decay was observed. In agar plates containing a lawn of P. digitatum spores, the laser etching reduced germination of spores in contact areas. Water loss from etched areas and label appearance were determined during storage. Water loss from waxed etched surfaces reached control levels after 24 h in storage. Label appearance slowly deteriorated during 4 weeks in storage and was proportional to laser energy levels and ambient relative humidity. Waxing the labeled surface reduced water loss by 35% to 94%, depending on the wax formulation used. We concluded that laser labeling provides the grapefruit industry a safe alternative to adhesive sticker labeling without enhancing decay susceptibility.

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“…The losses after the harvest in the citrus fruits quality have commonly been observed [18]. The Biological [19] chemical and physical [20,21] processes are usually taken on to eradicate the spores from fruits surfaces. The discussed methods are very effective to reduce the disease occurrence [22].…”

Section: Introductionmentioning

confidence: 99%

Effect of calcium chloride and calcium lactate on shelf life extension of sweet orange

2020

PAB

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An experiment was conducted to investigate the effect of calcium chloride and calcium lactate coating on sweet orange. The fruits were treated with different concentration of calcium chloride and calcium lactate T0 was use as control, T1 with 1% calcium chloride coating, T2 with 1.5% calcium chloride coating, T3 with 2% calcium chloride coating, T4 with 1% calcium lactate coating, T5 with 1.5% calcium lactate coating and T6 with 2% calcium lactate coating. Sweet oranges were stored for 35 days and analyzed after every 7 days during storage period. The stored samples were checked organoleptically for color, texture, taste, decay index and the overall acceptability and analyzed physicochemically for % acidity, total soluble solids (TSS), pH, ascorbic acid, firmness and weight loss. An increase was noticed in physicochemical attributes which includes the increase of TSS from 6.07 to 9.64°brix, the weight loss from 0 to 28.52%, the pH from 3.80 to 4.17 and the decay index from 0 to 30.83%. A decrease was noticed in the ascorbic acid from 76.04 to 47.98mg/100g, titratable acidity from 2.92 to 2.12%, and the firmness from 82.15 to 55.90kg/cm 2. During the storage all organoleptic attributes decreased. The texture decreased from 8.60 to 5.80, the color from 8.72 to 5.51, the taste from 8.62 to 5.71and the overall acceptability decreased from 8.62 to 5.85. From this research, it is reported that sample T3 with 2% calcium chloride followed by the T2 with 1.5% CaCl2 was the best sample on the basis of the organoleptic and physicochemical attributes.

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Control of Postharvest Penicillium Decay of Citrus Fruits With Antagonistic Yeasts and Chemical Fungicides

Cited by 6 publications

References 0 publications

Effects of Preharvest Applications of CaCl₂, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

Effects of Preharvest Applications of CaCl₂, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

Laser Etching: A Novel Technology to Label Florida Grapefruit

Effect of calcium chloride and calcium lactate on shelf life extension of sweet orange

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Control of Postharvest Penicillium Decay of Citrus Fruits With Antagonistic Yeasts and Chemical Fungicides

Cited by 6 publications

References 0 publications

Effects of Preharvest Applications of CaCl2, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

Effects of Preharvest Applications of CaCl2, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

Laser Etching: A Novel Technology to Label Florida Grapefruit

Effect of calcium chloride and calcium lactate on shelf life extension of sweet orange

Contact Info

Product

Resources

About

Effects of Preharvest Applications of CaCl₂, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

Effects of Preharvest Applications of CaCl₂, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins