Control of green and blue mould by curing on oranges during ambient and cold storage
2003
Plaza, Pilar | Usall, Josep | Torres, Rosario | Lamarca, Neus | Asensio, Angels | Vinas, Immaculada
The effect of curing treatments at 33 or 30 °C for 24 to 72 h to control green and blue mould decay was studied on oranges stored under ambient and cold storage conditions. Curing at 33 °C for 65 h prevented mould development on artificially inoculated and naturally infected oranges (>90% reduction) stored at 20 °C for 7 days. On oranges stored at 4 °C for 2 months plus shelf life at 20 °C, curing at 33 °C for 65 h also significantly reduced the incidence of green mould, but failed to control the development of blue mould. Curing at 33 °C increased weight and firmness loss and reduced the colour index and citric acid content, increasing the TSS:TA ratio. No effect was observed on juice yield and soluble solids in cured fruit. Curing oranges is thus an alternative treatment to chemical control of citrus decay.
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