ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Postharvest heat treatment of apples to control San Jose scale (Quadraspidiotus perniciosus Comstock) and blue mold (Penicillium expansum Link) and maintain fruit firmness.

Lurie, S.; Fallik, E.; Klein, J. D.; Kozar, F.; Kovacs, K.;

Journal of the American Society for Horticultural Science Year: 1998 Vol: 123 Issue: 1 Pages: 110-114 Ref: 19 ref.

1998

บทคัดย่อ

Postharvest heat treatments were applied to 3 apple cultivars (Anna, Golden Delicious and Jonathan). Treatment temperatures ranged from 38 to 50 deg C and were applied from from 5 to 96 hours. The treatments 50 deg for 5 or 10 hours and 46 deg for 10 hours controlled all developmental stages of Q. perniciosus on Golden Delicious and Jonathan fruits. P. expansum germination was prevented by 46, 42 and 38 deg for 28, 34 and 42 hours, respectively. Control of P. expansum required longer treatments than those required to kill Q. perniciosus. Apples were damaged at 50 deg , although they could withstand at least 12 hours at 46 deg , and at least 24 hours at 42 deg . At 38 deg , no damage occurred on preclimacteric apples even after 96 hours, but when postclimacteric fruit were heated to 38 deg , heat damage occurred. The treatments which did not cause damage also maintained fruit firmness during post storage ripening. The results are discussed in the context of developing integrated postharvest heat

treatments.