Influence of postharvest hot-water dip and imazalil-fungicide treatments on cold-stored 'Di Massa' lemons.
Schirra, M.; Mulas, M.;
Advances in Horticultural Science Year: 1995 Vol: 9 Issue: 1 Pages: 43-46 Ref: 21 ref.
1995
บทคัดย่อ
The effectiveness of a 3-min postharvest water dip at 52 deg C or combined dips at 52 and 25 deg , with and without the fungicide imazalil (IMZ; 1000 p.p.m.), on peel pitting and mould decay in cv. Di Massa lemons was investigated. A single dip at 25 deg acted as control. Nine weeks of storage at 6 deg and 10 days of simulated shelf-life at 20 deg were the experimental conditions. Treatments at 52 deg , compared with those at 25 deg , were more effective in reducing peel pitting and mould. The toxic effects of IMZ at 52 deg on rind were prevented by double dipping (water at 52 deg followed by IMZ at 25 deg ). IMZ markedly inhibited the development of rots in all experimental conditions. The differences in the physiological (respiration rate and endogenous ethylene concentration) and internal quality parameters (ethanol and acetaldehyde concentration in juice, titratable acidity and total soluble solids) of treated and control fruits were less marked. A pre-storage water dip at 52 deg followed by
an IMZ dip at 25 deg effectively controlled decay development in Di Massa lemons without adversely affecting fruit quality characteristics.