Control of Brown Rot of Stone Fruits by Brief Heated Water Immersion Treatments

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The effectiveness of brief (30 or 60 s) immersion in water at 24, 50, 55, 60, 65, or 70 °C was evaluated for the control of brown rot, caused by Monilinia fructicola, on California-grown peaches, nectarines, and plums. Inoculated fruits were treated and either stored at 20 °C for 5 days or at 0 °C and 95% RH for 30 days followed by 5 days at 20 °C to simulate commercial marketing conditions. Immersion in water at 55 °C for 60 s or at 60 °C for 30 or 60 s significantly reduced both decay incidence and severity among the remaining wounds that developed the disease. Water temperatures of 65 °C or higher were phytotoxic and caused moderate to severe surface injuries. Immersion in water at 60 °C for 60 s was effective for plums and it reduced the incidence of brown rot from more than 80% among control fruit to less than 2%. In nectarines, this treatment reduced decay incidence from 100 to less than 5% on fruit stored at 20 °C and from 73 to 28% on cold-stored fruit.  Therefore, brief immersion in heated water can be an effective approach to manage postharvest brown rot of stone fruits, especially for the organic fruit industry.

Autores: 
Ozgur Akgun Karabulut
Autores: 
Joseph L. Smilanick
Autores: 
Carlos H. Crisosto
Autores: 
Lluís Palou
Editora: 
Crop Protection
Año: 
2010