Postharvest of Fruit and Vegetables

Evaluation under Commercial Conditions of the Application of Continuous, Low Concentrations of Ozone during the Cold Storage of Table Grapes

  Botrytis cinerea causes gray mold, a postharvest disease of table grapes. The ability of ozone (O3) in air to inhibit gray mold in stored grapes was reported in chamber studies, but O3 needed evaluation under commercial conditions. O3 merits attention because it is pesticide-residue free and...
J.L. Smilanick
F. Mlikota Gabler
D.A. Margosan
Acta Hort. 945, ISHS 2012

Postharvest Control of Table Grape Gray Mold on Detached Berries with Carbonate and Bicarbonate Salts and Disinfectants

  The control of postharvest gray mold on detached table grape berries by treatment with carbonate and bicarbonate salt solutions, alone or with chlorine, ozone, or ethanol, was evaluated. Sodium carbonate (SC), potassium carbonate (PC), sodium bicarbonate (SBC), potassium bicarbonate (PBC),...
F. Mlikota Gabler
J.L. Smilanick
American Society for Enology and Viticulture

Guide to Japanese Labeling Requirements for Post Harvest Fungicide

In Japan, post harvest fungicides (PHF) are uniquely classified as food additives under the Food Sanitation Law due to their function as food preservers. The Ministry of Health, Labor, and Welfare (MHLW) administers food additive policy according to the Food Sanitation Law. For more information on...
Yuichi Hayashi
USDA GAIN

Chilling Injury of Tropical Horticultural Commodities

  Most tropical horticultural commodities are sensitive to chilling temperatures. Therefore, chilling injury (CI) is a serious problem in the postharvest handling of tropical horticultural commodities. From the standpoint of CI, we can classify all horticultural crops into three categories: A...
Chien Yi Wang
HortScience

Carbon Dioxide-enriched Atmospheres During Cold Storage Limit Losses from Botrytis but Accelerate Rachis Browning of 'Redglobe' Table Grapes

    We evaluated a range of CO2 and O2 concentrations as a potential substitute to SO2 treatments for controlling decay development on ‘Redglobe’ table grape during storage. During the 1998 season, early (14% soluble solids concentration, SSC) and late harvested (17% SSC)...
Carlos H. Crisosto
David Garner
Gayle Crisosto
Postharvest Biology and Technology

Effects of Continuous 0.3 ppm Ozone Exposure on Decay Development and Physiological Responses of Peaches and Table Grapes in Cold Storage

    Continuous ozone exposure at 0.3 ppm (v/v) (US-OSHA Threshold Limit Value for short term exposure) inhibited aerial mycelial growth and sporulation on 'Elegant Lady' peaches wound inoculated with Monilia fructicola, Botrytis cinerea, Mucor piriformis, or Penicillium expansum...
Lluis Palou
Carlos H. Crisosto
Joseph L. Smilanick
James E. Adaskaveg
Juan P. Zoffoli
American Journal of Enology and Viticulture

Minimum Constant Sulfur Dioxide Emission Rates to Control Gray Mold of Cold-Stored Table Grapes

    Sulfur dioxide generating pads are used worldwide for the control of gray mold, caused by Botrytis cinerea, during long-term cold storage and/or export shipment of table grapes. We propose using an emission rate (measured in µmol SO2 per kilogram of fruit exposed per hour of...
Lluis Palou
Carlos H. Crisosto
David Garner
Lisa M. Basinal
Joseph L. Smilanick
Juan P. Zoffoli
American Journal of Enology and Viticulture

Effect of Ethylene and 1-Methylcyclopropene (1-MCP) on Color and Firmness of Red and Breaker Stage Tomato Stored at Different Temperatures

    The red color of the tomato fruit during ripening is due to the presence lycopene, a compound known for its antioxidant property. This compound is influenced by temperature, ethylene and 1-Methylcyclopropene (1-MCP) treatment. It was believed that ethylene application at chilling...
Tigist Nardos Tadesse
Brian Farneti
Ernst Woltering
American Journal of Food Technology

Manejo Poscosecha de Cebolla Amarilla

El manejo poscosecha de cebolla es muy importante debido a que las perdidas por pudrición pueden llegar a 100% del cultivo. Con un curado y condiciones correctas, se puede almacenar la cebolla sin problemas en poscosecha por 6 a 8 semanas.
USAID-RED
USAID

Effect of combinations of hot water dips, biological control and controlled atmospheres for control of gray mold on harvested strawberries

  The efficacy of hot water, biological control and controlled atmospheres (CA), alone and in combinations, in controlling gray mold on harvested strawberry fruit was tested. All fruit were wound inoculated with Botrytis cinerea Pers.:Fr. Inoculated fruit were subsequently dipped in hot water...
A.L. Wszelaki
E.J. Mitcham
Postharvest Biology and Technology