Postharvest of Fruit and Vegetables

Influence of pH and NaHCO3 on Effectiveness of Imazalil to Inhibit Germination of Penicillium digitatum and to Control Postharvest Green Mold on Citrus Fruit

  In vitro, spores of Penicillium digitatum germinated without inhibition between pH 4 and 7, but were inhibited at higher pH. Estimated concentrations of imazalil (IMZ) in potato-dextrose broth–Tris that caused 50% reduction in the germination of spores (ED50) of an IMZ-sensitive...
J.L. Smilanick
M.F. Mansour
D.A. Margosan
F. Mlikota Gabler
Plant Disease

Impact of Postharvest Hot Water or Ethanol Treatment of Table Grapes on Gray Mold Incidence, Quality, and Ethanol Content

  The influence of brief immersion of grape berries in water or ethanol at ambient or higher temperatures on the postharvest incidence of gray mold (caused by Botrytis cinerea) was evaluated. The incidence of gray mold among grape berries that were untreated, or immersed for 1 min in ethanol (...
F. Mlikota Gabler
J.L. Smilanick
J.M. Ghosoph
D.A. Margosan
Plant Disease

Manejo Poscosecha de Plátano

El manejo poscosecha de plátano es importante debido a que las perdidas pueden llegar a 100% del cultivo por problemas de daño mecánico, pudrición y maduración prematura. Con el manejo correcto y condiciones de transporte y almacenamiento adecuadas, se puede...

Toxicity of ozone gas to conidia of Penicillium digitatum, Penicillium italicum, and Botrytis cinerea and control of gray mold on table grapes

    Penicillium digitatum, Penicillium italicum, and Botrytis cinerea attack fresh fruit and cause significant postharvest decay losses. The toxicity of ozone (O3) gas at different relative humidities to control their conidia was determined. Conidia distributed on cover glasses were...
Ragip Ozkan
Joseph L. Smilanick
Ozgur Akgun Karabulut
Postharvest Biology and Technology

Application of casein-lipid edible film emulsions to reduce white blush on minimally processed carrots

    White blush on the surface of peeled carrots is a major cosmetic disadvantage in marketing this lightly processed, ready-to-eat product. The loss of quality is exacerbated by surface dehydration. To maintain good appearance, edible coatings consisting of emulsions incorporating...
Roberto J. Avena-Bustillos
Luis A. Cisneros-Zevallos
John M. Krochta
Mikal E. Saltveit, Jr.
Postharvest Biology and Technology

Reduced-risk fungicides help manage brown rot and other fungal diseases of stone fruit

    New reduced-risk fungicides are highly effective in managing both pre- and postharvest diseases of stone fruit crops in California, and they have replaced most previously registered materials. These fungicides have a low impact on the environment, high specificity to target organisms...
James E. Adaskaveg
Helga Förster
W. Doug Gubler
Beth L. Teviotdale
David F. Thompson
California Agriculture

Pre- and Postharvest Treatments to Control Green Mold of Citrus Fruit During Ethylene Degreening

    Two approaches, fungicide applications to trees before harvest and drenching fruit after harvest, were evaluated to minimize postharvest green mold, caused by Penicillium digitatum, particularly among fruit subjected to ethylene gas after harvest, a practice termed “degreening...
J.L. Smilanick
M.F. Mansour
D. Sorenson
Plant Disease

Effect of pre- and postharvest application of 1-methylcyclopropene on the maturation of yellow pitahaya (Selenicerus megalanthus Haw)

The effect of pre- and postharvest applications of 200 and 400 μgL-1 aqueous solutions of 1-methylcyclopropene (1-MCP) on yellow pitahaya (maturity stage 3) was assessed. Changes in respiratory rate, color, firmness, soluble solids content, titratable acidity, maturity index, weight loss and...
Liliana Serna C.
Laura S. Torres V.
Alfredo A. Ayala A.
Universidad de Antioquia

Atomizing Spray Systems for Application of Edible Coatings

The use of edible coatings on fresh and processed food products as a means of extending shelf life by preventing or delaying spoilage, providing a partial barrier to moisture, oxygen, and carbon dioxide, improving the mechanical handling properties, and even as carriers of many functional...
Ricardo D. Andrade
Olivier Skurtys
Fernando A. Osorio
Comprehensive Reviews in Food Science and Food Safety

Impact of High-temperature Forced-air Heating of Navel Oranges on Quality Attributes, Sensory Parameters, and Flavor Volatiles

    Navel oranges were subjected to high-temperature forced-air (HTFA) treatment to evaluate the effect on quality and sensory attributes as well as flavor volatiles of a treatment protocol designed to disinfest citrus of Anastrepha spp. fruit flies. The treatment consisted of heating the...
David Obenland
Sue Collin
James Sievert
Mary Lu Arpaia