Articles
Efficacy of hydrogen peroxide + peracetic acid and trans-2-hexenal against apple rots during long-distance transport
Article number
1451_2
Pages
5 – 10
Language
English
Abstract
Preserving apples in semi-hermetic tray packs is necessary when selling apples for long-term destination and allows to maintain a good intrinsic quality due to the good internal hygrometric conditions.
However, long travel times (up to 45-60 days) and high humidity can induce rots, moulds and other secondary pathogens on the epicarp.
With this experiment, we aimed to verify the effectiveness of the bath treatment with a mix of hydrogen peroxide (25%) and peracetic acid (15%) and the gaseous treatment with an aldehyde (trans-2-hexenal) for the control of these fungi on ‘Pinova’ apples after storage into tray pack.
Apples treated with hydrogen peroxide + peracetic acid were left for two min into a water solution at a concentration of 1 mL L‑1 and they were compared with apples dipped into a water control.
Aldehyde was applied on apples by evaporating the compound from a solution with a concentration of 23 µL L‑1. All apples were stored in tray packs at 3°C and 85% RH. Rot incidence was statistically not different between apples treated and untreated with hydrogen peroxide + peracetic acid until 110 days of storage.
No significant differences were observed on the reduction of moulds and other secondary pathogens.
Unsatisfactory effectiveness against pathogens were obtained with the use of aldehyde where evident burn symptoms were also found on the fruits near the product.
In conclusion, these preliminary results must be explored in depth with further experiments on different product dosages and application times, also with different apple cultivars.
However, long travel times (up to 45-60 days) and high humidity can induce rots, moulds and other secondary pathogens on the epicarp.
With this experiment, we aimed to verify the effectiveness of the bath treatment with a mix of hydrogen peroxide (25%) and peracetic acid (15%) and the gaseous treatment with an aldehyde (trans-2-hexenal) for the control of these fungi on ‘Pinova’ apples after storage into tray pack.
Apples treated with hydrogen peroxide + peracetic acid were left for two min into a water solution at a concentration of 1 mL L‑1 and they were compared with apples dipped into a water control.
Aldehyde was applied on apples by evaporating the compound from a solution with a concentration of 23 µL L‑1. All apples were stored in tray packs at 3°C and 85% RH. Rot incidence was statistically not different between apples treated and untreated with hydrogen peroxide + peracetic acid until 110 days of storage.
No significant differences were observed on the reduction of moulds and other secondary pathogens.
Unsatisfactory effectiveness against pathogens were obtained with the use of aldehyde where evident burn symptoms were also found on the fruits near the product.
In conclusion, these preliminary results must be explored in depth with further experiments on different product dosages and application times, also with different apple cultivars.
Authors
L. Turrini, F. Zeni, A. Pedergnana, D. Spadaro, D. Angeli
Keywords
apple rots, moulds, aldehydes, peracetic acid, hydrogen peroxide, tray pack, secondary pathogens
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