Hot-Water Dipping of Apples to Control Penicillium expansum, Neonectria galligena and Botrytis cinerea: Effects of Temperature on Spore Germination and Fruit Rots

The efficacy of hot-water dipping against apple storage rots caused by Neonectria galligena, Botrytis cinerea and Penicillium expansum was examined. Pure spore suspensions as well as artificially inoculated 'Elstar' apples were incubated for 3 min in a water bath heated to specific tempera...

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Bibliographic Details
Published in:European journal of horticultural science 2012-03, Vol.77 (1), p.1-9
Main Authors: Maxin, P., Weber, R.W.S., Pedersen, H. Lindhard, Williams, M.
Format: Article
Language:English
Subjects:
Botrytis
Fruits
Fungal spores
Fungi
Heat treatment
Inoculation
Postharvest handling
Spore germination
Temperature control
Tobacco chewing
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Summary:The efficacy of hot-water dipping against apple storage rots caused by Neonectria galligena, Botrytis cinerea and Penicillium expansum was examined. Pure spore suspensions as well as artificially inoculated 'Elstar' apples were incubated for 3 min in a water bath heated to specific temperatures in the range of 32 °C to 70 °C, followed by incubation at 2 °C (fruit) or 20 °C (spores). Whereas there were striking interspecific differences in the dipping temperatures survived by spores, storage rots caused by all three species were significantly reduced by dipping temperatures around 50 °C. Temperatures above 52 °C caused serious heat scald on the fruit surface and gave rise to increasing levels of fruit rot in the case of N. galligena and P. expansum. Very similar temperature-response curves of blue mould development were observed in apples inoculated with P. expansum before or after hot-water dipping, except for the highest temperature tested (70 °C). It is concluded that the major effect of hot-water dipping against these fruit rots is mediated by heat-induced acquired resistance of fruit rather than heat-mediated spore mortality. These results suggest possible applications for hot-water dipping of apples at harvest, after short-term cold storage or after the opening of controlled-atmosphere storage rooms in order to improve fruit quality during subsequent storage periods.
ISSN:1611-4426
1611-4434