Influence of storage temperature on fungal prevalence and quality of citrus fruit (cv. blood red)

Rab, A.; Sajid, M.; Khan, N.U.; Nawab, K.; Arif, M.; Khattak, M.K.

Influence of storage temperature on fungal prevalence and quality of citrus fruit (cv. blood red)

2012

The influence of storage temperature on post storage fungal prevalence and quality of citrus fruit (sweet orange cv. Blood Red) was investigated at the Horticultural Laboratory of Khyber Pakhtunkhwa Agricultural University, Peshawar. The fruits were exposed to 5, 10 and 20 degree C for 45 days and then kept at ambient temperature for 25 days. The fruits were evaluated for disease incidence and other quality attributes at 5 days incubation to the maximum of 25 days. Results indicated that disease incidence and prevalence of Penecillium itallicum and Penecillium digitatum were higher in fruits stored at 5 and 20 degree C and were lower at 10 degree C. Weight loss was higher in the fruits stored at 20 degree C followed by 5 degree C and was lower at 10 degree C Ascorbic acid was higher in fruits stored at 10 degree C followed by 5 and was lower at 20 degree C. Disease incidence and prevalence of Penecillium itallicum and Penecillium digitatum and weight loss increased while ascorbic acid decreased with increase in post storage incubation from 0 to 25 days. It is concluded that storage of citrus fruits at 10 degree C performed better in terms of fight against disease and fungal prevalence and perseverance of quality.

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