ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Control of brown rot decay of nectarines with 15% carbon dioxide atmospheres.

Ahmadi, H., Biasi, W.V. and Mitcham, E.J.

Journal of the American Society for Horticultural Science. Volume 124, Number 6, Nov 1999. Pages 708-712.

1999

บทคัดย่อ

Effects of short-term exposure to a 15% CO(2) atmosphere on nectarines [Prunes persica (L.) Batsch (Nectarine Group) 'Summer Red'] inoculated with Monilinia fructicola (Wint.) Honey (causal agent of brown rot) were investigated. Nectarines were inoculated with spores of M. fructicola and incubated at 20 degrees C for 24, 48 or 72 hours and then transferred to storage in either air or air enriched with 15% CO(2) at 5 degrees C. Fruit were removed from storage after 5 and 16 days and were examined for brown rot decay immediately and after ripening in air for 3 days at 20 degrees C. Noninoculated nectarines were stored and treated likewise for evaluation of postharvest fruit attributes to determine their tolerance to 15% CO(2). Incubation period after inoculation, storage duration, and storage atmosphere had highly significant effects on fruit decay. 'Summer Red' nectarines tolerated a 15% CO(2) atmosphere for 16 days at 5 degrees C. Development of brown rot decay in fruit inoculated 24 hours before 5 or 16 days storage in 15% CO(2) at 5 degrees C was arrested. After 3 days ripening in air at 20 degrees C, the progression of brown rot disease was rapid in all inoculated nectarines, demonstrating the fungistatic effect of 15% CO(2). The quantity of fungal cell wall materials (estimated by glucosamine concentration) was compared to visual estimation of decayed area and visual rating of fungal sporulation. The glucosamine assay defined the onset and progress of brown rot infection more precisely than either of the two visual tests.