Delays in initiating the cooling of freshly harvested `Chandler' strawberries (Fragaria ×ananassa) were compared with prompt cooling to determine how such handling affected development of postharvest decays during subsequent storage and marketing. Strawberries at the three-quarter to full red ripeness stages were harvested four times between mid-June and late July, inoculated with Botrytis cinerea or Rhizopus stolonifer and then handled to simulate prompt or delayed precooling prior to storage. This was done by incubating fruit at 35 °C (95.0 °F) and 70% to 80% relative humidity (RH) for 1 or 6 hours. The fruit were then forced-air cooled to 5 °C (41.0 °F) in 1 hour and stored for 7 days at 2 °C (35.6 °F) and 85% to 95% RH, plus displayed in a simulated market at 20 °C (68.0 °F) and 85% RH for 1 day. Decay incidence increased as the season progressed. For non-inoculated fruit, prompt cooling reduced the incidence of decay by an average of 25% and the decay severity by ∼24%. With inoculated fruit, prompt cooling resulted in 15% and 29% decreases in the incidence and severity, respectively, of rhizopus rot compared to delayed cooling, and 5% and 22% decreases in the incidence and severity, respectively, of botrytis rot. Overall, the incidence of botrytis and rhizopus fruit rot averaged 60% and 85% in the prompt and delayed cooling treatments, respectively. Although prompt cooling is important for minimizing postharvest decay of strawberries, temperature management alone may not sufficiently control postharvest decay when decay pressure is high.
M.C.N. Nunes, A.M.M.B. Morais, J.K. Brecht, S.A. Sargent, and J.A. Bartz
William S. Conway, Wojciech J. Janisiewicz, Joshua D. Klein, and Carl E. Sams
The viability of Penicillium expansum Link conidia in sporulating culture declined rapidly when exposed to 38 °C, and when conidia were exposed to 38 °C prior to inoculation of apple fruits (Malus ×domestica Borkh.), the resulting lesions were smaller than those on fruit inoculated with nonheated conidia. `Gala' apples were heated after harvest (38 °C for 4 days), pressure infiltrated with a 2% solution of CaCl2, or treated with the antagonist Pseudomonas syringae van Hall, alone or in combinations to reduce postharvest decay caused by Penicillium expansum. After up to 6 months in storage at 1 °C, no decay lesions developed on fruit that were heated after inoculation with P. expansum, or any combination of P. expansum, antagonist, or Ca. Parallel lots of heat-treated and nonheated fruit that were either infiltrated or not infiltrated with Ca were stored up to 6 months. They were then inoculated with P. expansum alone, or with the antagonist followed by P. expansum. Prior heat treatment did not influence lesion size. Calcium alone, the antagonist alone, and heat plus Ca all reduced the incidence of decay by ≈25%, whereas heat plus the antagonist reduced it by 70%. Calcium plus the antagonist or Ca plus the antagonist and heat reduced decay incidence by 89% and 91%, respectively. The integrated strategy of heat-treating fruit, followed by Ca infiltration and then treatment with an antagonist, may be a useful alternative to controlling postharvest decay with fungicides.
Xiuxiu Sun, Elizabeth Baldwin, Chris Ference, Jan Narciso, Anne Plotto, Mark Ritenour, Ken Harrison, Dave Gangemi, and Jinhe Bai
fruit decay, citrus canker, caused by the pathogenic bacterium X. citri ssp. citri ( Xcc ), is another serious disease affecting grapefruit production in several tropical and subtropical areas of the world ( Bock et al., 2011 ). ClO 2 is a water
Cynthia L. Barden and Larry A. Hull
`Golden Delicious', `Delicious', and `York Imperial' apples (Malus ×domestica Borkh.) with various amounts of tufted apple bud moth (TABM) [Platynota idaeusalis (Walker)] feeding injury were evaluated for quality at harvest and following storage in air and controlled atmosphere. In addition, apples were artificially injured during two seasons to mimic TABM feeding injury. There was little or no effect of natural TABM injury on the quality of apples in many experiments. At harvest, firmness was not influenced by natural TABM injury, soluble solids concentration (SSC) was increased in three of 11 experiments, and starch levels decreased in two of 11 experiments. These results indicate a slight advancement of maturity of injured fruit. More severely injured fruit tended to have more decay after storage than fruit with less injury. Some injury, especially first brood injury, up to ≈7 to 10 mm2 surface damage, can be tolerated without compromising storage quality of processing apples. However, severe injury (>79 mm2) can increase decay. Second brood injury, whether caused by natural feeding of TABM or through artificial means, usually caused a higher incidence of decay than first brood injury. Artificial injury imposed close to harvest led to more decay in storage than did similar injury imposed earlier.
Fruit of table grape cvs. Black Monukka, Flame Seedless, Thompson Seedless and Himrod were fumigated with 2, 4 and 6 Deccodione tablets for 30 minutes in a fumigation chamber. Fruit was brought to the cold rooms and stored at 32 F and high relative humidity for upto 10 weeks. Decay control index, freshness of stems and bleaching around the capstem were recorded at 2, 4, 6, 8 and 10 weeks of storage. Size of the smoke particles was determined using an electrical aerosol analyzer.
Fruit was kept in good condition by fumigation with 6 smoke tablets upto 10 weeks. Lower doses failed to control the decay. No bleaching around the capstems commonly associated with sulfur dioxide fumigation was noticed. Majority of the smoke particles were between 0.18 and 0.32 micrometers. Fumigation with Deccodione tablets could be a viable alternative to sulfur dioxide fumigation.
David Campbell, Ali Sarkhosh, Jeffrey K. Brecht, Jennifer L. Gillett-Kaufman, Oscar Liburd, Juan Carlos Melgar, and Danielle Treadwell
., 2006 ), but peach bagging research to reduce insect or pathogen injury is limited and has demonstrated mixed results in South Carolina ( Allran et al., 2019 ). Although promising as a cultural practice to improve fruit quality and reduce decay and
L.A. Risse, J.K. Brecht, S.A. Sargent, S.J. Locascio, J.M. Crall, G.W. Elmstrom, and D.N. Maynard
Two newly released cultivars of small watermelons [Citrullus lunatus (Thumb.) Matsum and Naki], `Mickylee' and `Minilee', plus two other cultivars, Baby Fun and Sugar Baby, were stored at various temperatures from 1 to 21C for up to 4 weeks plus 1 week at 21C over two seasons. All cultivars were susceptible to chilling injury (CI) when stored below 7C; however, `Minilee' was less susceptible than the other cultivars tested. Chilling injury increased with storage length. Conditioning at 26C for 3 days before storage at 1C reduced CI and increased the percentage of marketable watermelons after storage. Decay percentage increased with storage time and was highest on fruit held at 1C where CI led to decay. The flesh of `Mickylee' and `Minilee' was firmer than that of the other cultivars tested and `Mickylee' and Minilee' retained their firmness better during storage. Total soluble solids concentration decreased with increased storage temperature. `Minilee' watermelons were superior to the other three cultivars in postharvest storage potential and exhibited the least CI and decay.
D. J. Makus and J. R. Morris
Supplemental calcium supplied foliariy as Ca glutarate, soil incorporated as gypsum, fertigated as CaNO3, in 3-way combination, or none at all, had no effect on fruit firmness, as measured by shear, reduced fruit decay by as much as 23%. over controls (1986-1988), and generally improved fruit Ca levels only in the combination treatment of 904 kg/ha. Fruit raw product quality (pulp pH, acidity, soluble solids concentration, and Hunter color values) were not consistently affected, although there were significant interactions between cvs Fern and Cardinal, harvest dates, holding time, and years. Supplemental Ca reduced fruit size, but tended to increase yield. In 1988, individual fruits were partitioned into upper/lower, dermal/interior, and upper/lower seeds (6 parts), Ca was the third most abundant mineral nutrient in receptacle tissue, but most abundant in seeds. Highest Ca levels were found (descendingly) in the seed, dermal, and interior pulp tissue, Ca was higher in the upper (stem) end. Differences in fruit Ca levels between cvs were found in the seeds and not the receptacle. No clear relationship was observed between fruit firmness, decay, and Ca level.
M.C.N. Nunes, A.M.M.B. Morais, J.K. Brecht, and S.A. Sargent
`Chandler' strawberries (Fragaria ×ananassa Duch.) harvested three-quarter colored or fully red were stored in air or a controlled atmosphere (CA) of 5% O2 + 15% CO2 at 4 or 10 °C to evaluate the influence of fruit maturity and storage temperature on the response to CA. Quality evaluations were made after 1 and 2 weeks in air or CA, and also after 1 and 2 weeks in air or CA plus 1 day in air at 20 °C. By 2 weeks, strawberries of both maturities stored in air at 10 °C were decayed, however, strawberries stored in CA at 4 or 10 °C or air at 4 °C had no decay even after 2 weeks plus 1 day at 20 °C. Three-quarter colored fruit stored in either air or CA remained firmer, lighter (higher L* value) and purer red (higher hue and chroma values) than fully red fruit, with the most pronounced effect being on CA-stored fruit at 4 °C. CA was more effective than air storage in maintaining initial anthocyanin and soluble solids contents (SSC) of three-quarter colored fruit and fruit stored at 10 °C. Strawberries harvested three-quarter colored maintained initial hue and chroma values for 2 weeks in CA at 4 °C, becoming fully red only when transferred to air at 20 °C. Although three-quarter colored fruit darkened and softened in 10 °C storage, the CA-stored fruit remained lighter colored and as firm as the at-harvest values of fully red fruit. After 1 or 2 weeks in CA at either 4 or 10 °C plus 1 day at 20 °C, three-quarter colored fruit also had similar SSC levels but lower total anthocyanin contents than the initial levels in fully red fruit. CA maintained better strawberry quality than air storage even at an above optimum storage temperature of 10 °C, but CA was more effective at the lower temperature of 4 °C. Three-quarter colored fruit responded better to CA than fully red fruit, maintaining better appearance, firmness, and color over 2 weeks storage, while achieving similar acidity and SSC with minimal decay development.
Charles F. Forney
High-quality cranberry (Vaccinium macrocarpon) fruit are required to fulfil the growing markets for fresh fruit. Storage losses of fresh cranberries are primarily the result of decay and physiological breakdown. Maximizing quality and storage life of fresh cranberries starts in the field with good cultural practices. Proper fertility, pest management, pruning, and sanitation all contribute to the quality and longevity of the fruit. Mechanical damage in the form of bruising must be minimized during harvesting and postharvest handling, including storage, grading, and packaging. In addition, water-harvested fruit should be removed promptly from the bog water. Following harvest, fruit should be cooled quickly to an optimum storage temperature of between 2 and 5 °C (35.6 and 41.0 °F). The development of improved handling, refined storage conditions, and new postharvest treatments hold promise to extend the storage life of fresh cranberries.