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首页> 外文期刊>Communications in Agricultural and Applied Biological Sciences >IMMERSION OF XOSCIA' PEAR FRUIT IN WATER AT 55deg C FOR 60 SEC CONTROLS PENICILLIUM EXPANSUM DECAY AND DELAYS RIPENING DURING SHORT STORAGE
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IMMERSION OF XOSCIA' PEAR FRUIT IN WATER AT 55deg C FOR 60 SEC CONTROLS PENICILLIUM EXPANSUM DECAY AND DELAYS RIPENING DURING SHORT STORAGE

机译：将XOSCIA的梨果浸入55摄氏度的水中60秒钟，可控制青霉菌的快速衰老和在短时间贮藏期间延迟

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'Coscia' is an early ripening pear with a short postharvest life (1 month) and chemical treatments to prevent decay are generally not undertaken. This, along with the fast deterioration under shelf-life conditions, makes it difficult to contain postharvest moulds. 1-methylcyclopropene (1 -MCP) has been employed with success to delay ripening and, as a co-effect, the development of decay was contained, but this treatment is not allowed for organically grown crops. Here we report the results of an alternative approach employing immersion treatments in water at 45, 50, 55 or 60deg C for 0 (control), 15, 30, 45 or 60 sec. Fruit was harvested after the climacteric peak, immediately subjected to the heat treatment and stored for 2 weeks at 1 deg C followed by a 3 days of a simulated shelf-life at 17deg C and 75% RH. Half of the fruit was wounded (3x3mm) and inoculated with Penicillium expansum (20 muL of 10~4 conidia mL~(-1)). Decay inhibition and fruit appearance, rated from 0 to 3 (0=excellent; 1=good;2=scarce; 3=not marketable), were monitored and compared to the control after storage and shelf-life. All heat treatments affected the mould development when performed for 45 or 60 sec. The best result in terms of decay control and appearance after storage and shelf-life occurred when fruit was immersed at 55 deg C for 60 sec with a decay reduction of about 85% compared to control (75% decay) and with a good appearance.
机译：“ Coscia”是早熟梨，收获后寿命短（1个月），通常不进行化学处理以防止腐烂。这与在保质期条件下的快速变质一起，使得难以容纳收获后的霉菌。已经成功地使用了1-甲基环丙烯（1-MCP）来延迟成熟，并且作为协同作用，抑制了腐烂的发展，但是有机种植的农作物不允许这种处理。在这里，我们报告了在45、50、55或60摄氏度的水中浸泡处理0（对照），15、30、45或60秒的替代方法的结果。更年期高峰后收获果实，立即进行热处理，并在1摄氏度下保存2周，然后在17摄氏度和75％RH下模拟保存3天。将一半的果实受伤（3x3毫米），并用扩张青霉（20μL10〜4分生孢子mL〜（-1））接种。监测腐烂抑制和果实外观，等级为0至3（0 =优异; 1 =良好; 2 =稀少; 3 =不可销售），并在储存和保质期后与对照进行比较。当执行45或60秒时，所有热处理都会影响模具的发展。当将果实在55℃下浸泡60秒钟时，在腐烂控制和外观以及保存期限和保质期方面，最好的结果是与对照相比腐烂减少了约85％（腐烂程度为75％），并且外观良好。

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