Abstract
Fruits of three apple cultivars; Golden Delicious, Granny Smith and Fuji were inoculated with blue mold, Penicillium expansum , and kept under cold storage conditions for 75 days after treatment with non-chemical alternatives and the fungicide Topsin as a standard. This aimed at providing new postharvest methods for the control of blue mold incidence and severity in apple fruits. Granny Smith showed lower sensitivity to blue mold disease than Golden Delicious but Fuji was the most sensitive to the disease in relation to fruit firmness and total soluble solid content (TSS). Dipping apple fruits in yeast ( Saccharomyces cerevisiae ) solution at a concentration of 1 g L -1 or in hot water at 50 °C for 1 or 5 min., or exposing them to microwave for 10 s resulted in an effective control of blue mold disease under controlled cold storage conditions. Calcium nitrate at 1 or 8 g L -1 did not result in an effective control of blue mold but increased the storability of apple fruits. Therefore, a combination of two or more of the alternatives may provide a long-lasting effective control of post-harvest blue mold affecting apple fruits.
Highlights
Pome fruits including apple, pear and quince are cultivated in different regions in Jordan
Fruits of three apple cultivars; Golden Delicious, Granny Smith and Fuji were inoculated with blue mold, Penicillium expansum, and kept under cold storage conditions for 75 days after treatment with non-chemical alternatives and the fungicide Topsin as a standard
Dipping apple fruits in yeast (Saccharomyces cerevisiae) solution at a concentration of 1 g L-1 or in hot water at 50 °C for 1 or 5 min., or exposing them to microwave for 10 s resulted in an effective control of blue mold disease under controlled cold storage conditions
Summary
Pear and quince are cultivated in different regions in Jordan. Due to the increasing global awareness of environmental hazards of pesticides and the development of resistant strains of the pathogen to fungicides frequently in use, there is a strong debate about the use of fungicides to control post-harvest diseases (Spotts & Cervantes, 1986; Delp, 1988; Holmes & Eckert, 1999) This led to a strict regulation imposed by many food national and international agencies and high residues in fruits are not anymore acceptable beyond fungicide tolerance limit. Chemical alternatives that are relatively safer to the environment and consumers were recently used to control disease in field and during storage These treatments include the use of edible wax coatings, hot water, mineral salts, bread yeast (Saccharomyces cerevisiae), growth regulators and exposure to microwave heat
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