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dc.contributor.authorBernat Martínez, Maria Dolores
dc.contributor.authorSegarra Bofarull, Joan
dc.contributor.authorCasals Rosell, Carla
dc.contributor.authorTeixidó i Espasa, Neus
dc.contributor.authorTorres Sanchis, Rosario
dc.contributor.authorUsall i Rodié, Josep
dc.date.accessioned2018-03-20T13:05:17Z
dc.date.available2018-11-07T23:22:25Z
dc.date.issued2017
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/10459.1/62847
dc.description.abstractBACKGROUND Brown rot caused by Monilinia spp. is one of the most important postharvest diseases of stone fruit. The aim of this study was to evaluate the relevance of the main postharvest operations of fruit – hydrocooling, cold room, water dump, sorting and cooling tunnel – in the development of M. laxa on peaches and nectarines artificially infected 48, 24 or 2 h before postharvest operations. RESULTS Commercial hydrocooling operation reduced incidence to 10% in ‘Pp 100’ nectarine inoculated 2 and 24 h before this operation; however, in ‘Fantasia’ nectarine incidence was not reduced, although lesion diameter was decreased in all studied varieties. Hydrocooling operation for 10 min and 40 mg L−1 of sodium hypochlorite reduced brown rot incidence by 50–77% in nectarines inoculated 2 h before operation; however, in peach varieties it was not reduced. Water dump operation showed reduction of incidence on nectarine infected 2 h before immersion for 30 s in clean water at 4 °C and 40 mg L−1 sodium hypochlorite; however, in peach varieties it was not reduced. Cold room, sorting and cooling tunnel operation did not reduce brown rot incidence. CONCLUSION From all studied handling operations on stone fruit packing houses, hydrocooling is the most relevant in the development of brown rot disease. Duration of the treatment seems to be more important than chlorine concentration. In addition, hydrocooling and water dump were less relevant in peaches than in nectarines. As a general trend, hydrocooling and water dump reduced incidence on fruit with recent infections (2 or 24 h before operation); however, when infections have been established (48 h before operation) diseases were not reduced.ca_ES
dc.description.sponsorshipThis study was supported by the Ministry of Economy and Competitiveness (Government of Spain) in the project AGL2011‐30472‐C02‐01, by a PhD grant (BES‐2012‐059949) to Maria Bernat and ‘CERCA Programme/Generalitat de Catalunya’. We thank the packing house for their support and collaboration on the experiments conducted in their facilities.ca_ES
dc.language.isoengca_ES
dc.publisherWileyca_ES
dc.publisherSociety of Chemical Industryca_ES
dc.relationMICINN/PN2008-2011/AGL2011-30472-C02-01ca_ES
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1002/jsfa.8419ca_ES
dc.relation.ispartofJournal of the Science of Food and Agriculture, 2017, vol. 97, núm. 15, p. 5319-5326ca_ES
dc.rights© Society of Chemical Industry, 2017ca_ES
dc.subjectMonilinia laxaca_ES
dc.subjectWater dumpca_ES
dc.subjectHydrocoolingca_ES
dc.subjectCooling tunnelca_ES
dc.subjectSortingca_ES
dc.subjectCold roomca_ES
dc.titleRelevance of the main postharvest handling operations on the development of brown rot disease on stone fruitsca_ES
dc.typearticleca_ES
dc.identifier.idgrec025745
dc.type.versionacceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1002/jsfa.8419


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