Work

Decay Control of Peaches and Nectarines During and After Controlled Atmosphere and Air Storage1

Year: 1975

Type: article

Abstract: Decay of peaches [Prunus persica (L.) Batch] and nectarines [P. persica var nectarina (Ait.) Maxim.] held 6 days at 18.3°C was considerably higher on fruits previously stored 6 weeks in air or in 1% O 2 + 5% CO 2 (CA) at 0° than on those freshly harvested and held 6 days at 18.3°. Monilinia fructicola (Wint.) Honey) caused most of the decay of freshly harvested fruits, whereas Monillinia, Botrytis, Penicillium, and Alternaria species caused decay of stored fruits. Treatment in 46°C water containing 100 ppm benomyl (methyl-1-(butylcarbamoyl)-2-benzimidazole carbamate) effectively controlled decay during storage at 0° and during ripening at 18.3° without injuring the fruits. Treatment in 46° water alone partially controlled decay. Treatment in 52° water controlled decay of peaches during storage but not during ripening. This treatment severely injured peaches but not nectarines.

Source: Journal of the American Society for Horticultural Science

DOI: 10.21273/jashs.100.1.84

Authors: W. L. Smith, R. E. Anderson

Institutions: Agricultural Research Service, United States Department of Agriculture

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,500