Effects of postfumigation washing treatments and storage temperature on disease development in fresh longan. [Workshop paper]
1994
Sardsud, V. | Sittigul, C. | Chaiwangsri, T. (Chiang Mai Univ., Chiang Mai (Thailand). Dept. of Plant Pathology) | Sardsud, U. (Chiang Mai Univ., Chiang Mai (Thailand). Dept. of Biology)
Longan fruit with and without prior fumigation in sulfur dioxide (SO2) were subdivided into 3 groups. One group remained unwashed, and was packed in plastic punnets and overwrapped with PVC film, the second group was washed in sterile distilled water in the laboratory, while the third group was washed in water that had been collected from a longan fruit washing tank, before air drying and packing as described. The treated fruit were stored at either 28, 10 or 8 deg. C and disease development was monitored daily. Skin browning began to appear in unfumigated fruit within 1 day of treatment, with development most rapid at 25 deg. C. The spectrum of fungi associated with the browning was similar, regardless of washing treatment. Lasiodiplodia theobromae, Pestalotiopsis sp., Cladosporium sp. and Fusarium spp. were isolated frequently from the dark skin areas that became covered with mycelium, and Aspergillus niger and other fungi were detected occasionally. The fruit that had been fumigated with SO2 showed no signs of skin browning or disease, even following storage at 10 or 5 deg. C for up to 11 months (however, in this time the pulp shrank). At 25 deg. C the fumigated fruit turned brown within 2 months and dark brown in 5 months.
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