ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Integrating curing treatments in degreening process to control postharvest diseases of mandarins.

Torres R.; Plaza P.; Usall J.; Sanbruno A.; Lamarca N.; Pons J.; Vinas I.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.102

2004

บทคัดย่อ

The practical integration of curing treatments in currently degreening process was evaluated o­n ‘Clemenules’ mandarins harvested at two different maturity stages. Fruits were inoculated with Penicillium digitatum, P. italicum and Geotrichum candidum before degreening at 20°C and 90% RH, with 5-10 ppm of ethylene (standard degreening); degreening at 33°C for the first 65h or the degreening process; and degreening at 40°C for the first 24 h of the degreening process. Control fruits were kept at 20°C without exogenous ethylene exposure. Fruit quality during the degreening period and the subsequent marketing period at 20°C for 7 days was also evaluated.

Seven days after inoculation, both degreening treatments using curing conditions successfully controlled green and blue mould decays, regardless of harvest date. Sour rot was significantly reduced by the degreening treatment at 40°C for the first 24 h o­n lately harvested fruits. Commercial colour index (CI_6) was achieved o­ne and three days later o­n fruits degreened at 40°C for first 24 h in comparison with standard degreened fruits o­n early and lately harvested fruits, respectively.

Higher firmness loss and lower acidity were observed o­n lately harvested fruits degreened at 40°C for the first 24 h compared to standard degreened o­nes after marketing period. No significant differences were observed o­n total soluble solids between these two degreening treatments for both harvest dates. A curing treatment at 40°C for 24 h can be integrated in the current degreening process to successfully control green and blue mould decays without deleterious effects o­n fruit market quality o­n early season mandarins.