ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Fumigation of fruit with short-chain organic acids to reduce the potential of postharvest decay.

Sholberg, P. L.;

Plant Disease Year: 1998 Vol: 82 Issue: 6 Pages: 689-693 Ref: 21 ref.

1998

บทคัดย่อ

Vapours of acetic (1.9 or 2.5 micro l/litre), formic (1.2 micro l/litre) and propionic (2.5 micro la/litre) acids were tested for postharvest decay control on 8 cherry, 4 apricot, 2 peach, 1 nectarine, 13 apple and 1 pear and 3 citrus (oranges, grapefruit and lemons) fruit cultivars. Surface-sterilized fruit were inoculated with known fungal pathogens by drying 20- micro l drops of spore suspension on marked locations on each fruit, placing at 10 deg C to equilibrate for approximately 24 h and fumigated by evaporating the above acids in 12.7-litre airtight fumigation chambers for 30 min. Immediately after fumigation, the fruit were removed, aerated, aseptically injured and placed at 20 deg until decay occurred. All 3 fumigants controlled Monilinia fructicola, Penicillium expansum and Rhizopus stolonifer on cherry. Formic acid increased fruit pitting on 6 of 8 cultivars and was the only organic acid to increase blackening of cherry stems when compared with the control. Decay of pome fruit caused

by P. expansum was reduced from 98% to 16, 4 or 8% by acetic, formic and propionic acids, respectively, without injury to the fruit. Decay of citrus fruit by P. digitatum was reduced from 86 to 11% by all 3 acids, although browning of the fruit peel was observed on grapefruit and oranges fumigated with formic acid.