Articles
CONTROL OF MONILINIA LAXA ON POSTHARVEST OF STONE FRUIT BY THE COMBINATION OF HOT WATER, A NEW STRAIN OF BACILLUS SUBTILIS AND SODIUM BICARBONATE
Article number
940_65
Pages
455 – 462
Language
English
Abstract
Brown rot caused by Monilinia spp. is the main disease affecting postharvest of peaches and nectarines in Ebro Valley (Spain). Nowadays, postharvest chemical treatments are not authorized to be applied on stone fruit in several countries, increasing the interest and the need for developing alternative treatments.
The aim of this study was to evaluate the effect of hot water (HW), bacterial antagonists and sodium bicarbonate (SBC) treatments, applied either separately or in combination, to control Monilinia spp. in postharvest of stone fruit.
Firstly, we investigated the effect of HW temperatures (55-70°C) and exposure times (20-60 s), seven bacterial antagonists at two inoculum concentrations (107 or 108 cfu/ml) and four SBC concen¬trations (1-4%). The selected treatments for brown rot control without affecting fruit quality were HW at 60°C for 40 s, SBC at 2% for 40 s and the antagonist CPA-8 at 107 cfu/ml.
When fruit were incubated for 5 d at 20°C, a significant additional effect to control M. laxa was detected when combining HW and the antagonist CPA-8 (Bacillus subtilis species complex). When fruit were incubated for 21 d at 0°C plus 5 d at 20°C, the antagonistic activity of CPA-8 against M. laxa was markedly decreased.
Moreover, the significant differences between separated or combined treatments were reduced and, overall, the incidence of brown rot was higher than at 20°C.
The aim of this study was to evaluate the effect of hot water (HW), bacterial antagonists and sodium bicarbonate (SBC) treatments, applied either separately or in combination, to control Monilinia spp. in postharvest of stone fruit.
Firstly, we investigated the effect of HW temperatures (55-70°C) and exposure times (20-60 s), seven bacterial antagonists at two inoculum concentrations (107 or 108 cfu/ml) and four SBC concen¬trations (1-4%). The selected treatments for brown rot control without affecting fruit quality were HW at 60°C for 40 s, SBC at 2% for 40 s and the antagonist CPA-8 at 107 cfu/ml.
When fruit were incubated for 5 d at 20°C, a significant additional effect to control M. laxa was detected when combining HW and the antagonist CPA-8 (Bacillus subtilis species complex). When fruit were incubated for 21 d at 0°C plus 5 d at 20°C, the antagonistic activity of CPA-8 against M. laxa was markedly decreased.
Moreover, the significant differences between separated or combined treatments were reduced and, overall, the incidence of brown rot was higher than at 20°C.
Authors
J. Usall, C. Casals, N. Teixidó, N. Lamarca, I. Viñas
Keywords
food additives, heat treatment, integrated disease management, peach, nectarine
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