ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The use of vinegar vapor to reduce postharvest decay of harvested fruit.

Sholberg P., Haag P., Hocking R., and Bedford K.

Hortscience .Aug 2000. v. 35 (5). pp. 898-903.

2000

บทคัดย่อ

Vapors of several common vinegars containing 4.2% to 6.0% (= 2.5 to 3.6 mol(.)L-1) acetic acid effectively prevented conidia of brown rot [Monilinia fructicola (G. Wint.) Honey], gray mold (Botrytis cinerea Pers.:Fr.), and blue mold (Penicillium expansum Link) from germinating and causing decay of stone fruit (Prunus sp.), strawberries (Fragaria xananassa Duchesne), and apples (Malus xdomestica Borkh.), respectively. Fruit were fumigated in 12.7-L sealed containers in which vinegar was dripped on to filter paper wicks or vaporized by heating from an aluminum receptacle. Vapor from 1.0 mL of red wine vinegar (6.0% acetic acid) reduced decay by M. fructicola on 'Sundrop' apricots (Prunus armeniaca L.) from 100% to 0%. Similarly, vapor from 1.0 mL of white vinegar (5.0% acetic acid) reduced decay in strawberries by B. cinerea from 50% to 1.4%. Eight different vinegars, ranging from 4.2% to 6.0% acetic acid, of which 0.5 mL of each vinegar was heat-vaporized, reduced decay by P. expansum to 1% or less in 'Jonagold' apples. The volume of heat-vaporized white vinegar (5.0% acetic acid) necessary to reduce decay by P. expansum on 'Jonagold' apples to zero was 36.6 microliter(.)L-1 of air. Increasing the number of conidia on the apple surface reduced the effectiveness of vinegar vapor. The number of lesions caused by P. expansum on 'McIntosh' apple decreased exponentially with increasing time of fumigation, approaching zero after about 6 hours. These results suggest that vinegar vapor could be an effective alternative to liquid biocides such as sodium hypochlorite for sterilization of surfaces contaminated by conidia of fungal pathogens.