บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

A short hot water rinsing and brushing reduces chilling injury and enhances resistance against Botrytis cinerea in fresh harvested tomato.

Fallik, E., Ilic, Z., Alkalai-Tuvia, S., Copel, A. and Polevaya, Y.

Advances in Horticultural Science. 1: 2002. Pages 3-6.

2002

บทคัดย่อ

A short hot water rinsing and brushing reduces chilling injury and enhances resistance against Botrytis cinerea in fresh harvested tomato.

The effectiveness of a short prestorage hot water rinsing and brushing (HWRB) on resistance to decay development and chilling injury (CI) was studied on pink tomato cv. 189 fruit that were kept for 15 days at 5 or 12 deg C plus three days at 22 deg C. HWRB-52 deg C for 15 s, or dipping the fruit at 52 deg C for 1 min (Hot water dip=HWD), significantly reduced decay development and completely inhibited CI symptoms after storage and marketing simulation. The HWRB-52 deg C treatment enhanced fruit resistance against artificially inoculated B. cinerea when fruit were inoculated 24 h after treatment. Resistance was less pronounced when the fruit were inoculated 6 h after treatment, and disappeared completely in fruit inoculated 48 h after HWRB treatment. On a commercial scale, treatments with hot water dips may be difficult to accomplish since 60 s is considered a long treatment time. Therefore, the alternative method of a very short (15 s) HWRB-52 deg C treatment would be desirable for treating fresh-harvested tomatoes. This treatment extends storability well over three weeks at 5 deg C by minimizing CI and enhancing resistance against pathogens during storage.