The effect of physical treatments on control of Penicillium digitatum decay orange cv. Valencia during storage period

Abstract

The aim of this study was to assess the effect of hot water treatments on some of the quality characteristics and control of green mold decay orange cv. Valencia during storage period. The research was conducted in a completely randomized design with 26 treatments and 3 replications at two levels of inoculation and un-inoculation. Treatments included: hot water (45, 50, 55 and 60°C) with the duration (1, 2 and 3 min), control treatment. Fruits were sprayed with suspension solution green mold. 24 to 48 h post-inoculation through immersion in hot water fruits were treated. Following drying, (lapse of 12 h), each treatment was separately packed in plastic bags and along with two control treatments (1- immersion in spore-free distilled water and 2- distilled water containing spore) was transferred to cool storage (temperature 6°C, relative humidity 85 to 90%). Results showed that for all characteristics, un-inoculated treatments had significant difference. Therefore, at harvest and post-harvest, the pathogenic triangle (temperature, environment and the pathogenic agent) were controlled, so that damage due to Penicillium infection was minimized. Key words: Citrus, hot water, fungal decay, storage life, fruit quality.