Articles
EVALUATION OF CONVENTIONAL FUNGICIDES, HEAT TREATMENT AND SAFE COMPOUNDS IN HOT SOLUTIONS FOR THE CONTROL OF POSTHARVEST
Article number
694_67
Pages
411 – 415
Language
English
Abstract
A number of methods were evaluated as effective and environmentally safe postharvest treatments for the control of postharvest diseases of cantaloupe (or rockmelon) and honeydew melons.
Compounds that are widely used as food additives or Generally Recognised As Safe (GRAS) did not give equivalent reduction of rots compared to commercial fungicides.
However, dipping melons in heated solutions considerably increased the efficacy of sodium molybdate at 24.2 mM, chlorine at 100 ppm and iodine at 30 ppm against Fusarium rots on melons.
Unfortunately ammonium molybdate and sodium molybdate produced some phytotoxic effects on honeydew melons both at room temperature and in hot solutions.
Hot water dipping of melons at 55° C for 3 min or at 60° C for 1 min greatly reduced storage rots of melons.
Dips of 1 min to 3 min showed significant reductions of storage rots in the temperature range of 55 60° C. Further tests with iodine at 30 ppm in hot solution showed substantial reduction of Fusarium rot of melons at 55° C compared to both iodine and hot water individually.
Thus, hot water treatment at or above 55° C with iodine at a concentration of 30 ppm could provide an alternative safe treatment for control of postharvest storage diseases of melons.
Compounds that are widely used as food additives or Generally Recognised As Safe (GRAS) did not give equivalent reduction of rots compared to commercial fungicides.
However, dipping melons in heated solutions considerably increased the efficacy of sodium molybdate at 24.2 mM, chlorine at 100 ppm and iodine at 30 ppm against Fusarium rots on melons.
Unfortunately ammonium molybdate and sodium molybdate produced some phytotoxic effects on honeydew melons both at room temperature and in hot solutions.
Hot water dipping of melons at 55° C for 3 min or at 60° C for 1 min greatly reduced storage rots of melons.
Dips of 1 min to 3 min showed significant reductions of storage rots in the temperature range of 55 60° C. Further tests with iodine at 30 ppm in hot solution showed substantial reduction of Fusarium rot of melons at 55° C compared to both iodine and hot water individually.
Thus, hot water treatment at or above 55° C with iodine at a concentration of 30 ppm could provide an alternative safe treatment for control of postharvest storage diseases of melons.
Publication
Authors
A.I. Bokshi, S.C. Morris, A. Li, F. Zuoshan, K. McDonald, R. McConchie
Keywords
Fusarium acuminatum, guazatine, chlorine, iodine, GRAS compounds, hot water, phytotoxicity
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