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Reduction of Postharvest Decay of Peach and Nectarine Caused by Monilinia laxa Using Hot Water Dipping

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Abstract

The effect of hot water dipping (HWD) at 40, 44 and 48 °C for 6 and 12 min on germination of conidia of brown rot fungus (Monilinia laxa) in vitro and the effect of HWD at 48 °C for 6 and 12 min on the fruit quality and development of M. laxa on peach cv. “Roig” and nectarine cv. “Venus” after artificial inoculation in cold storage were studied. Temperature and duration of treatment significantly affected germination of conidia. After HWD at 48 °C for 12 min, the lowest germination of conidia (9%) was recorded, which was more than 10 times lower than control (93%). After 3 days from inoculation, there were 80% of inoculated spots with visual symptoms of decay caused by M. laxa on control peaches and 40% of such spots on control nectarines. Successful infections were recorded on only 5% of inoculated spots of nectarine and 10% of inoculated spots of peach after HWD at 48 °C for 12 min. HWD at 48 °C for 12 min significantly decreased titratable acidity and increased soluble solids concentration/titratable acidity ratio in nectarines. No visual symptoms of heat damage were found on fruits as a consequence of any of the studied treatments. The results show that it is possible to control postharvest brown rot (M. laxa) on peach using HWD at 48 °C for 12 min and on nectarine using HWD at 48 °C for 6 min without a significant loss of fruit quality.

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Acknowledgements

This study was funded by the Ministry of Science, Technology and Sports of Republic of Croatia (Projects 069-0692972-2203 and 178-0000000-3583). We thank them for the financial support.

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Authors and Affiliations

  1. Department of Pomology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000, Zagreb, Croatia

    Tomislav Jemric & Goran Fruk

  2. Department of Plant Pathology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, Zagreb, Croatia

    Dario Ivic & Bogdan Cvjetkovic

  3. Administrative Department for Agriculture, Forestry, Hunting, Water Management of the County of Istria, Porec, Obala Marsala Tita 4, Porec, Croatia

    Helena Skutin Matijas

  4. Maritime Department, University of Dubrovnik, Cira Carica 4, Dubrovnik, Croatia

    Matko Bupic

  5. Department of Thermodynamics and Energy Engineering, Faculty of Engineering, University of Rijeka, Vukovarska 58, Rijeka, Croatia

    Branimir Pavkovic

Authors
  1. Tomislav Jemric
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  2. Dario Ivic
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  3. Goran Fruk
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  4. Helena Skutin Matijas
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  5. Bogdan Cvjetkovic
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  6. Matko Bupic
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  7. Branimir Pavkovic
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Correspondence to Tomislav Jemric.

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Jemric, T., Ivic, D., Fruk, G. et al. Reduction of Postharvest Decay of Peach and Nectarine Caused by Monilinia laxa Using Hot Water Dipping. Food Bioprocess Technol 4, 149–154 (2011). https://doi.org/10.1007/s11947-010-0355-z

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