Abstract
To control blue mold of apples caused by Penicillium expansum after harvest and during commercial cold storage, microwave exposure was investigated as a p hysical measure and compared with the use of calciu m chloride and the systemic fungicide, carbendazime. Microwave exposure of Golden Delicious and Royal Gala apples at 2450 Mhz for 10, 30 and 45s was effe ctive as 4% CaCl 2 and carbendazime on significantly reducing the disease incidence %. Calcium chloride was more effective at 8% than 4% or at 1% and was as effective as carbendazime in reducing the mold seve rity and incidence. Microwave exposure for 10, 30 a nd 45s was as effective as 8% CaCl 2 and carbendazime on controlling blue mold caused b y P. expansum stored under the conditions of commercial cold storage. Di fferent apple cultivars have different degrees of susceptibility to the blue mold. Granny Smith and R ed Delicious were relatively more tolerant than Gol den Delicious, Starking or Royal Gala. However, sight v ariations were found in their responses to differen t treatments. Therefore, 10-45s microwave exposure of apple fruits before cold storage alone or in a combination with other methods can be an environmental safe physical alternative to chemical fungicide s for controlling P. expansum infections during cold storage.
Highlights
Through wounds made during harvest, handling and processing (Wilson and Wisniewski, 1994)
To control blue mold of apples caused by Penicillium expansum after harvest and during commercial cold storage, microwave exposure was investigated as a physical measure and compared with the use of calcium chloride and the systemic fungicide, carbendazime
Microwave exposure for 10, 30 and 45s was as effective as 8% CaCl2 and carbendazime on controlling blue mold caused by P. expansum stored under the conditions of commercial cold storage
Summary
Through wounds made during harvest, handling and processing (Wilson and Wisniewski, 1994). The domesticated apple (Malus×domestica Borkh.) is a main and common fruit crop in the world Post- of post-harvest rots of pome fruits (Rosenberger et al, harvest losses of fruits and vegetables are high, ranging 1991). This pathogen is a major producer of patulin, from 10 and 40% depending on the species and a mycotoxin which can reach high concentrations in technologies used in the packinghouses (Arras and Arru, infected apples and pears (Battilani et al, 2008) and has.
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