ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The effectiveness of postharvest hot water dipping on the control of grey and black moulds in sweet red pepper (Capsicum annuum).

Fallik, E.; Grinberg, S.; Alkalai, S.; Lurie, S.;

Plant Pathology Year: 1996 Vol: 45 Issue: 4 Pages: 644-649 Ref: 16 ref.

1996

บทคัดย่อ

The effectiveness of hot water dipping on the control of grey mould, caused by Botrytis cinerea, and black mould, caused by Alternaria alternata, on sweet red pepper (C. annuum) quality was investigated. Dipping naturally infected or artificially inoculated fruit at 50 deg C for 3 min completely inhibited or significantly reduced decay development caused by B. cinerea and A. alternata, respectively. Heat damage was observed on fruit dipped for 5 min at 50 deg or at 55 deg for 1 min or longer. Damage appeared as cracks and pitting on the fruit surface. Spore germination and germ tube elongation in vitro was inversely related to the duration of exposure or to the range of temp used. The ET50 for spore germination for B. cinerea was 3.2, 1.5 and 0.8 min and for A. alternata 8.8, 4.2 and 1.4 min, at 45, 50 and 55 deg , respectively. The ET50 for germ tube elongation for Botrytis was 2.6, 0.9 and 0.5 min and for Alternaria, 7.2, 2.5 and 1.6 min, at 45, 50 and 55 deg , respectively. The mode of action

 of hot water dips on decay of pepper appears to be by direct interaction with the fungi.