Articles
Exploring the effect of electrolyzed water against brown rot disease (Monilinia spp.) on nectarine fruits
Article number
1451_7
Pages
49 – 58
Language
English
Abstract
Brown rot caused by several species of Monilinia genus, stands as one of the most significant diseases affecting stone fruit globally.
However, over the past decade, M. fructicola has emerged with high prevalence in numerous countries, including Greece.
Consequently, the losses incurred due to Monilinia spp. remain a primary concern for growers, industry stakeholders, and agricultural researchers given their detrimental impact on both pre- and postharvest phases of stone fruit production.
The aim of this study was to evaluate the effectiveness of postharvest application with electrolyzed water (EW) to reduce the losses that occurred by M. fructicola in nectarine fruits.
In detail, we evaluated the effect of several types of EW (pH 7.6, 8.6, and 9.6) and application time on the development of M. fructicola after artificial inoculation.
Commercial harvested nectarines (‘Morssiani 60’) were surface sterilized (2 min, 3% NaClO), and artificially inoculated with M. fructicola conidial suspension (4×105 conidia mL‑1). Artificially inoculated fruits were immersed in EW solutions for 10 min at different hours post inoculation (8, 12, and 24 hpi). Subsequently, the fruits were transferred to a plastic container (to ensure high humidity levels) and incubated for 7 days at room temperature.
Results revealed that applications with EW 8 hpi, significantly reduced disease severity, while no significant differences were observed among the tested pH levels.
Similar results were obtained 12 and 24 hpi, however the fruits treated with EW (pH 7.6) presented higher disease severity compared to the control, while application with EW with pH 8.6 and 9.6 considerably reduced the disease development.
However, over the past decade, M. fructicola has emerged with high prevalence in numerous countries, including Greece.
Consequently, the losses incurred due to Monilinia spp. remain a primary concern for growers, industry stakeholders, and agricultural researchers given their detrimental impact on both pre- and postharvest phases of stone fruit production.
The aim of this study was to evaluate the effectiveness of postharvest application with electrolyzed water (EW) to reduce the losses that occurred by M. fructicola in nectarine fruits.
In detail, we evaluated the effect of several types of EW (pH 7.6, 8.6, and 9.6) and application time on the development of M. fructicola after artificial inoculation.
Commercial harvested nectarines (‘Morssiani 60’) were surface sterilized (2 min, 3% NaClO), and artificially inoculated with M. fructicola conidial suspension (4×105 conidia mL‑1). Artificially inoculated fruits were immersed in EW solutions for 10 min at different hours post inoculation (8, 12, and 24 hpi). Subsequently, the fruits were transferred to a plastic container (to ensure high humidity levels) and incubated for 7 days at room temperature.
Results revealed that applications with EW 8 hpi, significantly reduced disease severity, while no significant differences were observed among the tested pH levels.
Similar results were obtained 12 and 24 hpi, however the fruits treated with EW (pH 7.6) presented higher disease severity compared to the control, while application with EW with pH 8.6 and 9.6 considerably reduced the disease development.
Authors
A. Petmezas, S. Testempasis, A. Molassiotis, I. Evagelopoulos, G.S. Karaoglanidis
Keywords
brown rot disease, stone fruits, postharvest losses, nectarines, neutral electrolyzed water, alkaline electrolyzed water, M. fructicola
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