Immersion of fruit in water to improve radio frequency treatment to control brown rot in stone fruit
2013
Sisquella, M. | Casals, C. | Picouet, Pierre A. | Viñas, I. | Usall, J. | Torres, Rosario | Ecole Supérieure des Agricultures (ESA) | Ecole Supérieure d'Agriculture d'Angers (ESA) ; Partenaires IRSTEA ; Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA) | Institut de Recerca i Tecnologia Agroalimentàries = Institute of Agrifood Research and Technology (IRTA) | Groupe de Recherche en Agroalimentaire sur les Produits et les Procédés (GRAPPE) ; Ecole Supérieure des Agricultures (ESA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Istituto per lo Studio delle Macromolecole (ISMAC) ; National Research Council of Italy | Consiglio Nazionale delle Ricerche (CNR) | Universitat de Lleida
International audience
Afficher plus [+] Moins [-]anglais. Brown rot caused by Monilinia spp. is the most important postharvest disease of stone fruit. Currently, no chemical fungicides are allowed in the European Union to be applied to stone fruit after harvest, which has increased the need to develop alternative methods. Radio frequency (RF) treatment at 27.12 MHz with fruit immersed in water was studied to control brown rot in peaches and nectarines artificially inoculated with M. fructicola. Additionally, RF treatment in air was also investigated to evaluate the benefit of water immersion to reduce the effect of fruit size on treatment efficacy. RF treatment with fruit immersed in water at 20 °C applied for 9 min significantly reduced brown rot incidence in both peaches and nectarines and no significant differences in RF efficacy were observed depending on fruit size. However, when RF treatment was applied in air for 18 min, brown rot reduction was significantly higher in large fruit than in small fruit. Finally, the decrease in exposure time of radio frequency treatment with fruit immersed in water with increasing water temperature was also studied. Reduction of treatment time to 6 and 4.5 min was achieved by increasing water temperature at 35 and 40 °C, respectively, to control brown rot without adverse external and internal damage in both ‘Baby Gold 9’ peaches and ‘Autumn Free’ nectarines.
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