Fungicidal effectiveness of electrolyzed oxidizing water on postharvest brown rot of peach.
Al-Haq, M. I., Seo, Y., Oshita, S. and Kawagoe, Y.
HortScience. Volume 36, Number 7, 2001. Pages 1310-1314.
2001
บทคัดย่อ
The fungicidal effectiveness of electrolysed oxidizing (EO) water on peach (Prunus persica cultivars Kawanakajima Hakuhou, Misaka Hakuhou and Asama Hakutou) fruit was studied. Fruits were inoculated with a spore suspension of 5x105 conidia/ml of Monilinia fructicola applied as a drop on wounded and nonwounded fruits, or by a uniform spray-mist on nonwounded fruits. Fruit were immersed in tap water at 26 deg C for 5 or 10 minutes (control), or treated with EO water varying in oxidation-reduction potential (ORP), pH, and free available chlorine (FAC). Following treatment, fruits were held at 20 deg C and 95% relative humidity for more than or equal to 10 days to simulate retail conditions. Disease incidence was determined as the percentage of fruits showing symptoms of the disease, while severity was expressed as lesion diameter. EO water did not control brown rot in wound-inoculated fruits, but reduced disease incidence and severity in nonwound-inoculated peach. Symptoms of brown rot were further delayed in fruit inoculated by a uniform-spray mist compared with the nonwounded-drop-inoculated peaches. Fruit treated with EO water held for 8 days at 2 deg C, 50% RH, did not develop brown rot until they were transferred to 20 deg C, 95% RH. The lowest disease incidence and severity occurred in fruit immersed in EO water for up to 5 minutes. EO water having pH 4.0, ORP 1100 mV, FAC 290 mg.l-1 delayed the onset of brown rot to 7 days, i.e., about the period peach stays in the market from a packing house to consumer. No chlorine-induced phytotoxicity was observed on the treated fruit. This study revealed that EO water is an effective surface sanitizer, but only delayed disease development.