Effect of high-pressure hot water washing treatment on fruit quality, insects, and disease in apples and pears

Autor:	Peter G. Sanderson, Eugene A. Mielke, James D. Hansen, Jinhe Bai, Paul M. Chen, Lisa G. Neven, Robert A. Spotts, Maryna Serdani
Rok vydání:	2006
Předmět:	PEAR biology Blue mold Mucor piriformis Cold storage Horticulture biology.organism_classification Botany Postharvest Penicillium expansum Agronomy and Crop Science Food Science Botrytis cinerea Pyrus communis
Zdroj:	Postharvest Biology and Technology. 40:216-220
ISSN:	0925-5214
DOI:	10.1016/j.postharvbio.2006.01.009
Popis:	A hot water pressure process (HWP) was evaluated for its effect on conidia of Penicillium expansum and on development of blue mold, gray mold, and mucor rot of d'Anjou pear fruit. Spores were removed from the water system through dilution and also as a result of hot water in the system that was lethal to the spores. When the system was heated, viable spores were not detected after 2-4 h of operation. Reductions in decay in the HWP system were 36, 29, and 13% for Botrytis cinerea, Mucor piriformis, and P. expansum, respectively. The response of P. expansum appeared related to the length of time fruit was in cold storage. Heat injury was observed on fruit treated with 40 and 50 °C water but not on fruit at 30 °C nozzle temperature. The HWP system described in this study should be considered as a component of an integrated decay control strategy.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c18124c90f56fa1070399c36c49f400 https://doi.org/10.1016/j.postharvbio.2006.01.009 Zobrazit plný text záznamu Full Text from ScienceDirect