Integrated control of postharvest blue mold decay of pears with hot water treatment and Rhodotorula glutinis

被引:36
作者
Zhang, Hongyin [1 ]
Wang, Shizhen [1 ]
Huang, Xingyi [1 ]
Dong, Ying [1 ]
Zheng, Xiaodong [2 ]
机构
[1] Jiangsu Univ, Coll Food & Biol Engn, Jiangsu 212013, Peoples R China
[2] Zhejiang Univ, Dept Food Sci & Nutr, Hangzhou 310029, Zhejiang, Peoples R China
基金
中国博士后科学基金;
关键词
pear; postharvest; blue mold decay; hot water treatment; R; glutinis; control; quality parameters;
D O I
10.1016/j.postharvbio.2008.01.004
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
The potential of using Rhodotorula glutinis alone or in combination with hot water for the control of postharvest blue mold decay of pear fruit, and their effects on postharvest quality of fruit was investigated. Spore germination of Penicillium eypansum was inhibited by hot (46 degrees C) water. Both hot water for 10-20 min and R. glutinis, as stand-alone treatments, reduced the incidence of blue mold decay, but complete control was not achieved by either treatment. However, a combination of hot water treatment and R. glutinis completely controlled decay of inoculated fruit. In addition, the combination of hot water treatment with R. glutinis on naturally infected, intact fruit, reduced decay from 66.7% in the control fruit to 13.3% after 15 days at 20 degrees C, and from 46.7 to 6.7% after 4 degrees C for 60 days followed by 20 degrees C for 15 days. None of the treatments impaired fruit quality. The combination of hot water and R. glutinis could be an alternative to synthetic fungicides for the control of postharvest blue mold decay on pears. (C) 2008 Elsevier B.V. All rights reserved.
引用
收藏
页码:308 / 313
页数:6
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