Effect of hot water alone or in combination with acetic acid on control of blue mold disease and fruit quality of pears during storage
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Abstract
A complete reduction of mycelial growth and spore germination of P.expansum occurred after a 8 min immersion period to 5% acetic acid solution at 580C.Spores treated with immersion in other combination of hot water and acetic acid treatments gave a strongly reduction of the mycelial growth and spore germination than hot water alone treatments.In vivo trials ,immersion of pear fruit inoculated with spores of P.expansum in water at 52 or 56°C for 4 or 8 min significantly reduced blue mold development compared with fruits treated with water at 27°C for 8 min (control).Immersion inoculated pear fruits in 5% acetic acid solution at 56oC for 8 min gave a completely reduction of the percentage of disease incidence and lesion diameter of blue mold disease of pears, meanwhile, fruit treated with immersion in other combination of hot water and acetic acid treatments gave a strongly reduction of blue mold development. At 48oC for 4 min treatment alone gave less effect for reducing the percentage of disease incidence and lesion diameter. The addition acetic acid solutions to hot water significantly improved control of blue mold compared to hot water alone. Both hot wateralone and the combined treatments of hot water and acetic acid showed no significantly increasedonthe firmness and total soluble solids contentand decreased titratable acidity. Overall, the combination of hot water and acetic acid solution treatments had a pronounced effect on reducing blue mold development and maintaining quality of pear fruit. These treatments may extend the storage life by preventing both pathological and physiological disorders
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