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dc.contributor.authorSisquella Sanagustín, María
dc.contributor.authorCasals Rosell, Carla
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorTeixidó i Espasa, Neus
dc.contributor.authorUsall i Rodié, Josep
dc.date.accessioned2017-05-19T14:11:43Z
dc.date.issued2013
dc.identifier.issn0925-5214
dc.identifier.urihttp://hdl.handle.net/10459.1/59660
dc.description.abstractBrown rot caused by Monilinia spp. is the most important postharvest disease of stone fruit. From preliminary studies, the combination of 0.25% hydrogen peroxide, 0.02% peracetic acid (PAA) and 0.075% acetic acid, corresponding to 300 mg L−1 of PAA, was selected to control Monilinia fructicola. Brown rot control was similarly controlled when the same concentration of PAA was applied with a PAA-based commercial product. In order to reduce PAA concentration, combinations of different concentrations and temperatures were evaluated. A treatment of 200 mg L−1 of PAA at 40 °C for 40 s was selected to control pre-existing and future infections, different inoculum concentrations of M. fructicola and to control brown rot on naturally infected fruit. Brown rot was completely controlled with the selected treatment when peaches and nectarines were inoculated 0 h before the treatment but it was not controlled when infection time was increased to 24, 48 and 72 h. Also, the treatment significantly controlled brown rot at all inoculum concentrations evaluated (103, 104, 105 and 106 conidia mL−1) in both peaches and nectarines, but no protection against future infections was observed. In naturally infected fruit, brown rot incidence was slightly but significantly reduced to 61 and 36% in 'Roig d'Albesa' and 'Placido' peaches, respectively, but not in nectarines. Immersion for 40 s in 200 mg L−1 of PAA at 40 °C provides an alternative treatment to control only recent infections of Monilinia spp. whatever their concentration without generally affecting fruit quality.
dc.description.sponsorshipAuthors are grateful to the University of Lleida for their financial support by an organic production research project and to Spanish Government (Ministry of Education) for the Grant AP2008-01223. Authors also are grateful to Dr. Richard M. Bostock (University of California) for his valuable editorial suggestions.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.postharvbio.2013.03.003
dc.relation.ispartofPostharvest Biology and Technology, 2013, vol. 83, p. 1-8
dc.rights(c) Elsevier, 2013
dc.subjectMonilinia spp
dc.subjectStone fruit
dc.subjectHeat treatment
dc.titleCombination of peracetic acid and hot water treatment to control postharvest brown rot on peaches and nectarines
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2017-05-19T14:11:44Z
dc.identifier.idgrec022555
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1016/j.postharvbio.2013.03.003
dc.date.embargoEndDate10000-01-01


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