ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of ozonated water on postharvest pathogens of pear in laboratory and packinghouse tests.

Spotts, R. A.; Cervantes, L. A.;

Plant Disease Year: 1992 Vol: 76 Issue: 3 Pages: 256-259 Ref: 24 ref.

1992

บทคัดย่อ

In treatments with aqueous ozone solutions for 5 min, LD95 values for spores of Botrytis cinerea, Mucor piriformis and Penicillium expansum were calculated to be 0.99, 0.69 and 0.39 micro g ozone/ml water, respectively. Spore inhibition was directly correlated with ozone concn in 1- to 5-min exposure times; 8 regressions of spore inhibition with concn were significant at P = 0.01, and 1 was significant at P = 0.05. However, in d'Anjou pears wound-inoculated with P. expansum and then treated with water containing up to 5.5 micro g ozone/ml for 5 min, levels of decay were similar to those of a control treated with water alone. In a commercial packinghouse test, fewer propagules of Alternaria spp. were recovered from chlorinated water than from ozonated water, whereas equal numbers of propagules of both Cladosporium and Penicillium spp. were recovered. Similar levels of decay were recorded in pears floated through ozonated dump tank water and in fruit treated with chlorinated water, after storage at -1 deg C for 5 months.