ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Fumigation of fruit and short-chain organic acids to reduce the potential of postharvest decay.

Sholberg, P.L.

Plant Disease. Volume 82, Number 6, June 1998. Pages 689-693.

1998

บทคัดย่อ

Vapors of acetic (1.9 or 2.5 microliters/liter), formic (1.2 microliters/liter), and propionic (2.5 microliters/liter) acids were tested for postharvest decay control on 8 cherry, 14 pome, and 3 citrus fruit cultivars. Surface-sterilized fruit were inoculated with known fungal pathogens by drying 20-microliters drops of spore suspension on marked locations on each fruit, placing at 10 degrees C to equilibrate for approximately 24 h, and fumigating by evaporating the above acids in 12.7-liter airtight fumigation chambers for 30 min. Immediately after fumigation, the fruit were removed, aerated, aseptically injured, and placed at 20 degrees C until decay occurred. All three fumigants controlled Monilinia fructicola, Penicillium expansum, and Rhizopus stolonifer on cherry. Formic acid increased fruit pitting on six of eight cultivars and was the only organic acid to increase blackening of cherry stems when compared to the control. Decay of pome fruit caused by P. expansum was reduced from 98% to 16, 4, or 8% by acetic, formic, and propionic acids, respectively, without injury to the fruit. Decay of citrus fruit by P. digitatum was reduced from 86 to 11% by all three acids, although browning of the fruit peel was observed on grapefruit and oranges fumigated with formic acid.