Effect of high-pressure hot water washing treatment on fruit quality, insects, and disease in apples and pears. II. Effect on postharvest decay of d'Anjou pear fruit

A hot water pressure process (HWP) was evaluated for its effect on conidia of Penicillium expansum and on development of blue mold, gray mold, and mucor rot of d'Anjou pear fruit. Spores were removed from the water system through dilution and also as a result of hot water in the system that was...

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Bibliographic Details
Published in:Postharvest biology and technology 2006, Vol.40, p.216-220
Main Authors: Spotts, R.A, Serdani, M, Mielke, E.A, Bai, J, Chen, P.M, Hansen, J.D, Neven, L.G, Sanderson, P.G
Format: Article
Language:English
Subjects:
Botrytis cinerea
brushing
cold storage
conidia
disinfestation
food microbiology
food processing
fruit quality
heat injury
hot water treatment
microbial contamination
Mucor piriformis
pears
Penicillium expansum
plant pathogenic fungi
postharvest diseases
postharvest injuries
pressure
sanitation
storage insects
storage time
temperature
viability
washing
wetting agents
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Summary:A hot water pressure process (HWP) was evaluated for its effect on conidia of Penicillium expansum and on development of blue mold, gray mold, and mucor rot of d'Anjou pear fruit. Spores were removed from the water system through dilution and also as a result of hot water in the system that was lethal to the spores. When the system was heated, viable spores were not detected after 2-4 h of operation. Reductions in decay in the HWP system were 36, 29, and 13% for Botrytis cinerea, Mucor piriformis, and P. expansum, respectively. The response of P. expansum appeared related to the length of time fruit was in cold storage. Heat injury was observed on fruit treated with 40 and 50 °C water but not on fruit at 30 °C nozzle temperature. The HWP system described in this study should be considered as a component of an integrated decay control strategy.
ISSN:0925-5214
1873-2356