Chitosan and hot water treatments reduce postharvest green mould in ‘Murcott’ tangor

Abstract

AbstractThis study aims to evaluate the efficacy of hot water and chitosan treatments to control green mould caused by Penicillium digitatum in 'Murcott' tangor. P. digitatum conidial germination and mycelial growth were evaluated in assays in vitro to verify whether chitosan (0.5, 1 and 2%) or hot water (45, 50, and 55°C, for 30 s, 1, 2, and 5 min) acts directly on fungus development. In vivo assays consisted of inoculating the fruit with P. digitatum (105 conidia ml−1) 4 hr before the chitosan and hot water treatments. Subsequently, green mould incidence and severity were evaluated in fruits stored at 25°C/80% RH for 4 days. Also, treatments combining chitosan and hot water were investigated for controlling green mould and the effect on postharvest quality of fruit stored at 5°C/90% RH. The results showed that P. digitatum conidia germination and mycelial growth were significantly reduced by the hot water treatments especially at 50°C/5 min and 55°C/2 or 5 min in the first case and 50 and 55°C/5 min in the second. These two treatments, when applied alone, 1 min dipping in 2% chitosan or hot water at 50°C/5 min, significantly reduced green mould development in fruit kept at 25°C/80% RH or refrigerated. However, the hot water dip combined with chitosan did not improve green mould control on ‘Murcott’ tangor at room temperature or under refrigeration. Besides, chitosan and hot water did not impair fruit quality. Thus, chitosan and hot water could be an alternative to synthetic fungicides to control green mould in citrus while also contributing to a decrease in the postharvest losses of ‘Murcott’ tangor.