บทคัดย่องานวิจัย

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Heat treatment to reduce fungal rots, insect pests and to extend storage.

Lurie, S.; Klein, J. D.; Fallik, E.; Varjas, L.;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 309-313 Ref: 3 ref.

1998

บทคัดย่อ

Heat treatment to reduce fungal rots, insect pests and to extend storage.

The efficacy of a prestorage dry heat treatment and a hot water dip was investigated for reducing storage rots on Capsicum bell peppers and tomatoes. The best results were obtained with hot air at 38 deg C for 48 to 72 h or hot water at 50 to 53 deg C for 2 to 3 min. Under these conditions, in vitro germination and growth of Alternaria alternata and Botrytis cinerea were weakened or prevented. The effect of the heat treatment in vivo was more pronounced, and fungal development was prevented on inoculated fruits. Following heat treatment, the produce could be stored at low temperature without developing chilling injury. The dry heat treatment was also effective in preventing the development of insect pests such as Ceratitis capitata, thus a single heat treatment was able to control fungal and insect pests and beneficially affect fruit physiology.