Fumigation of stonefruit with acetic acid to control postharvest decay

Acetic acid was an effective postharvest fumigant to destroy fungal spores on peaches, nectarines, apricots, and cherries. Decay by Monilinia fructicola and Rhizopus stolonifer on Harbrite peaches was prevented by as little as 1.4 or 2.7 mg l(-1) acetic acid, respectively. Harbrite peaches fumigated with 2.7 mg l(-1) acetic acid were slightly injured, the phytotoxicity indicated by light brown streaks. Higher concentrations of acetic acid increased injury; the streaks darkened and became much more pronounced. Glohaven peaches treated in the orchard with captan at 5% bloom, full bloom, ripening fruit, and 2 days before harvest then fumigated with 2.7 mg l(-1) acetic acid after harvest had significantly less postharvest brown rot (12.5%) than fruit treated with captan alone (25.0%). Decay of Lambert cherries, primarily due to Alternaria spp., was reduced from 38.9 to 10.0% by fumigation with 2.7 mg l(-1) acetic acid. Unfortunately, small pits developed in the fruit surface during storage at 1 degrees C. Brown rot (M. fructicola) of Tilton apricots was reduced from 100 to 25% by fumigation with 2.0 mg l(-1) acetic acid without signs of severe phytotoxicity. Crown copyright (C) 1996 Published by Elsevier Science Ltd