Postharvest heat treatment of apples to control San Jose scale (Quadraspidiotus perniciosus Comstock) and blue mold (Penicillium expansum Link) and maintain fruit firmness

Susan Lurie, Elazar Fallik, Joshua D. Klein, Frerenc Kozar, K. Kovács

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Postharvest heat treatments were applied to three apple (Malus domestica Borkh.) cultivars: 'Anna', 'Golden Delicious', and 'Jonathan'. The temperatures ranged from 38 to 50 °C and from 5 to 96 hours. The temperatures of 50 °C for 5 or 10 hours and 46 °C for 10 hours controlled all developmental stages of San Jose scale on 'Golden Delicious' and 'Jonathan' fruit. Blue mold germination was prevented by 46, 42, and 38 °C after 28, 34, and 42 hours, respectively. The time needed to control the fungus was longer than that required to kill the insect. Apples were damaged by a 50 °C treatment but could withstand at least 12 hours at 46 °C and at least 24 hours at 42 °C. At 38 °C no damage was found on preclimacteric apples even after 96 hours, but if postclimacteric fruit were heated at 38 °C heat damage occurred. The treatments that did not cause damage maintained the fruit firmness during post storage ripening. The results are discussed in the context of developing integrated postharvest heat treatments.

Original languageEnglish
Pages (from-to)110-114
Number of pages5
JournalJournal of the American Society for Horticultural Science
Volume123
Issue number1
Publication statusPublished - 1998

Fingerprint

Penicillium expansum
Penicillium
Malus
molds (fungi)
firmness
Fruit
Fungi
Hot Temperature
apples
heat treatment
fruits
plant damage
Malus domestica
Temperature
temperature
ripening
Germination
developmental stages
germination
Insects

Keywords

  • Disinfestation
  • Malus xdomestica

ASJC Scopus subject areas

  • Horticulture
  • Plant Science

Cite this

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title = "Postharvest heat treatment of apples to control San Jose scale (Quadraspidiotus perniciosus Comstock) and blue mold (Penicillium expansum Link) and maintain fruit firmness",
abstract = "Postharvest heat treatments were applied to three apple (Malus domestica Borkh.) cultivars: 'Anna', 'Golden Delicious', and 'Jonathan'. The temperatures ranged from 38 to 50 °C and from 5 to 96 hours. The temperatures of 50 °C for 5 or 10 hours and 46 °C for 10 hours controlled all developmental stages of San Jose scale on 'Golden Delicious' and 'Jonathan' fruit. Blue mold germination was prevented by 46, 42, and 38 °C after 28, 34, and 42 hours, respectively. The time needed to control the fungus was longer than that required to kill the insect. Apples were damaged by a 50 °C treatment but could withstand at least 12 hours at 46 °C and at least 24 hours at 42 °C. At 38 °C no damage was found on preclimacteric apples even after 96 hours, but if postclimacteric fruit were heated at 38 °C heat damage occurred. The treatments that did not cause damage maintained the fruit firmness during post storage ripening. The results are discussed in the context of developing integrated postharvest heat treatments.",
keywords = "Disinfestation, Malus xdomestica",
author = "Susan Lurie and Elazar Fallik and Klein, {Joshua D.} and Frerenc Kozar and K. Kov{\'a}cs",
year = "1998",
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T1 - Postharvest heat treatment of apples to control San Jose scale (Quadraspidiotus perniciosus Comstock) and blue mold (Penicillium expansum Link) and maintain fruit firmness

AU - Lurie, Susan

AU - Fallik, Elazar

AU - Klein, Joshua D.

AU - Kozar, Frerenc

AU - Kovács, K.

PY - 1998

Y1 - 1998

N2 - Postharvest heat treatments were applied to three apple (Malus domestica Borkh.) cultivars: 'Anna', 'Golden Delicious', and 'Jonathan'. The temperatures ranged from 38 to 50 °C and from 5 to 96 hours. The temperatures of 50 °C for 5 or 10 hours and 46 °C for 10 hours controlled all developmental stages of San Jose scale on 'Golden Delicious' and 'Jonathan' fruit. Blue mold germination was prevented by 46, 42, and 38 °C after 28, 34, and 42 hours, respectively. The time needed to control the fungus was longer than that required to kill the insect. Apples were damaged by a 50 °C treatment but could withstand at least 12 hours at 46 °C and at least 24 hours at 42 °C. At 38 °C no damage was found on preclimacteric apples even after 96 hours, but if postclimacteric fruit were heated at 38 °C heat damage occurred. The treatments that did not cause damage maintained the fruit firmness during post storage ripening. The results are discussed in the context of developing integrated postharvest heat treatments.

AB - Postharvest heat treatments were applied to three apple (Malus domestica Borkh.) cultivars: 'Anna', 'Golden Delicious', and 'Jonathan'. The temperatures ranged from 38 to 50 °C and from 5 to 96 hours. The temperatures of 50 °C for 5 or 10 hours and 46 °C for 10 hours controlled all developmental stages of San Jose scale on 'Golden Delicious' and 'Jonathan' fruit. Blue mold germination was prevented by 46, 42, and 38 °C after 28, 34, and 42 hours, respectively. The time needed to control the fungus was longer than that required to kill the insect. Apples were damaged by a 50 °C treatment but could withstand at least 12 hours at 46 °C and at least 24 hours at 42 °C. At 38 °C no damage was found on preclimacteric apples even after 96 hours, but if postclimacteric fruit were heated at 38 °C heat damage occurred. The treatments that did not cause damage maintained the fruit firmness during post storage ripening. The results are discussed in the context of developing integrated postharvest heat treatments.

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