Universitat de Lleida
    • English
    • català
    • español
  • català 
    • English
    • català
    • español
  • Inicia la sessió
Repositori Obert UdL
Visualitza l'element 
  •   Inici
  • Recerca
  • Tecnologia dels Aliments
  • Articles publicats (Tecnologia dels Aliments)
  • Visualitza l'element
  •   Inici
  • Recerca
  • Tecnologia dels Aliments
  • Articles publicats (Tecnologia dels Aliments)
  • Visualitza l'element
JavaScript is disabled for your browser. Some features of this site may not work without it.

Continuous microwave treatment to control to control postharvest brown rot in stone fruit

Thumbnail
Visualitza/Obre
022556.pdf (657.3Kb)
Sol·licita una còpia
Data de publicació
2013
Autor/a
Sisquella Sanagustín, María
Viñas Almenar, Inmaculada
Teixidó i Espasa, Neus
Picouet, P.
Usall i Rodié, Josep
Citació recomanada
Sisquella Sanagustín, María; Viñas Almenar, Inmaculada; Teixidó i Espasa, Neus; Picouet, P.; Usall i Rodié, Josep; . (2013) . Continuous microwave treatment to control to control postharvest brown rot in stone fruit. Postharvest Biology and Technology, 2013, vol. 86, p. 1-7. https://doi.org/10.1016/j.postharvbio.2013.06.012.
Impacte


Logo de Web of Science    citacions a Web of Science

Logo d'Scopus    citacions a Scopus

Logo de Google Acadèmic  Google Acadèmic
Compartir
Exportar a Mendeley
Metadades
Mostra el registre d'unitat complet
Resum
Monilinia spp. are the most important causes of brown rot in stone fruit and no chemical fungicides are allowed in the European Union to be applied to stone fruit after harvest. From preliminary studies, microwave (MW) treatments at 17.5 kW for 50 s and 10 kW for 95 s were selected as effective conditions to control brown rot. Both treatments were investigated to control Monilinia fructicola in fruit with different weights and maturity levels and in naturally infected fruit. Fruit weight only had a significant effect on microwave efficacy in 'Placido' peaches treated by MW at 10 kW for 95 s in which better brown rot control was observed in small than large fruit. Maturity level did not have a significant effect on efficacy of MW treatments in any of the varieties evaluated. When both MW treatments were studied in naturally infected peaches and nectarines, brown rot incidence was significantly reduced to less than 14% compared with untreated fruit where brown rot incidence was higher than 45%. The effect of both treatments on fruit quality was also evaluated. Fruit firmness was not negatively affected in the varieties tested and even a delay of fruit softening was observed. However, internal damage around the stone was observed, especially in the smallest fruit in which high temperature is achieved at the end of both MW treatments.
URI
http://hdl.handle.net/10459.1/59693
DOI
https://doi.org/10.1016/j.postharvbio.2013.06.012
És part de
Postharvest Biology and Technology, 2013, vol. 86, p. 1-7
Projectes de recerca europeus
Col·leccions
  • Publicacions de projectes de recerca del Plan Nacional [2170]
  • Articles publicats (Grup de Recerca en Postcollita) [57]
  • Articles publicats (Agrotecnio Center) [924]
  • Articles publicats (Tecnologia dels Aliments) [487]

Publicacions relacionades

Mostrant elements relacionats per títol, autor i matèria.

  • Combination of peracetic acid and hot water treatment to control postharvest brown rot on peaches and nectarines 

    Sisquella Sanagustín, María; Casals Rosell, Carla; Viñas Almenar, Inmaculada; Teixidó i Espasa, Neus; Usall i Rodié, Josep (Elsevier B.V., 2013)
    Brown 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 ...
  • Improvement of microwave treatment with immersion of fruit in water to control brown rot in stone fruit 

    Sisquella Sanagustín, María; Picouet, P.; Viñas Almenar, Inmaculada; Teixidó i Espasa, Neus; Segarra Bofarull, Joan; Usall i Rodié, Josep (Elsevier, 2014-12)
    Monilinia spp. are the most important cause of brown rot in stone fruit. Currently, no chemical fungicides are allowed in the European Union to be applied in stone fruit after harvest. Microwave (MW) treatments at 20 kW ...
  • Biocontrol products based on Bacillus amyloliquefaciens CPA-8 using fluid-bed spray-drying process to control postharvest brown rot in stone fruit 

    Gotor Vila, Amparo María; Usall i Rodié, Josep; Torres Sanchis, Rosario; Solsona Aixalà, Cristina; Teixidó i Espasa, Neus (Elsevier, 2017)
    Two products based on the biocontrol agent Bacillus amyloliquefaciens CPA-8 have been developed as an effective alternative to chemical applications to control postharvest brown rot in stone fruit. As part of the production ...

Contacteu amb nosaltres | Envia comentaris | Avís legal
© 2021 BiD. Universitat de Lleida
Metadades subjectes a 
 

 

Explora

Tot el repositoriComunitats i col·leccionsPer data d'edicióAutorsTítolsMatèriesAquesta col·leccióPer data d'edicióAutorsTítolsMatèries

Estadístiques

Veure estadístiques d'ús

D'interès

Política institucional d'accés obertDiposita les teves publicacionsDiposita dades de recercaSuport a la recerca

Contacteu amb nosaltres | Envia comentaris | Avís legal
© 2021 BiD. Universitat de Lleida
Metadades subjectes a