Abstract
In the Lower Elbe region of Northern Germany and in other Northern European fruit production areas, about 80 % of all storage rots of apples are caused by Neofabraea alba and N. perennans. Other pathogens include Colletotrichum acutatum, Monilinia fructigena, Phacidiopycnis washingtonensis, Neonectria galligena, Botrytis cinerea, Penicillium expansum and Fusarium avenaceum. Hot-water treatments of freshly harvested fruits for 3 min at 50–52 °C gave high efficacies against most of these storage rots except F. avenaceum. Substantial evidence supported a heat shock-induced antimicrobial response rather than a direct killing of fungal inoculum as the principal mode of action of hot-water treatments in apples. Shorter exposures for < 30 s at 55–60 °C also provided good control of fungal storage rots and thereby offer new possibilities for this technology in Northern European fruit production. These possibilities include the integration of a hot-water unit into existing grading lines and the option to treat fruits at different time points, e.g. at harvest, after short-term storage and/or after long-term storage.
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