ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Control of postharvest diseases of sweet cherry with ethanol and hot water

Karabulut O.A.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.100

2004

บทคัดย่อ

Complete inhibition of the spores of P. expansum occurred after a 10 s exposure to 40% ethanol or more at ambient temperature, while spores of B. cinerea were completely inhibited by 30% ethanol or more. Mortality of the spores of P. expansum and B. cinerea in heated 10% ethanol was higher than in water at the same temperatures. Immersion of naturally inoculated fruits in 20, 30, 40 or 50% ethanol reduced the decay present after storage for 10 days at 20°C similarly and by about 60 to 85%. Immersion of fruit that had been inoculated with the spores of P. expansum and B. cinerea reduced decay by both pathogens after storage for 30 days at 0°C and 5 days at 20°C when 30% or higher concentrations of ethanol were used.

The incidence of decay after immersion in water alone for 30 seconds at 24, 50, 55 or 60°C was 57.8, 44.8, 46.3 and 35.7%, respectively, while 10% ethanol at these temperatures the decay incidence to 52.3, 33.9, 32.8 or 14.8%, respectively. Water treatment at 50, 55 or 60°C alone were not effective against P. expansum, while their efficacies were significantly increased by the addition of 10% ethanol. The most effective treatment was immersion in 10% ethanol at 60°C. Ethanol treatments at 20, 30, 40 or 50% and water treatments at 55 or 60°C significantly reduced natural fungal populations o­n the surfaces of fruits in all of the experiments. Addition of 10% ethanol to water significantly increased the efficacy of water in reducing the fungal populations at elevated temperatures. None of these treatments caused surface injures to the fruit or adversely affected stem colour.