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Abstract
Benomyl and thiabendazole (TBZ), at concn of 1,000 ppm, were compatible with commercial scald inhibitors (2,700 ppm ethoxyquin or 2,000 ppm diphenylamine). No injury was observed on ‘ Delicious’ or ‘Stayman’ apples given combined treatments and stored 5 months at 0°C plus 6 or 7 days at 21°C. Effectiveness of fungicide and scald inhibitor was not altered when combined.
Both benomyl and TBZ used as 10-15 sec dip treatments at 500 ppm controlled decay due to blue mold (Penicillium expansum) and gray mold (Botrytis cinerea) at puncture wounds in inoculated apples. They were less effective in controlling decay at bruises unless suspensions were heated in a range of 29°-45°C (84°-l 13°F) and used as a 2-min dip. Unheated benomyl was more effective than unheated TBZ in reducing blue mold at bruises. TBZ was less effective in controlling decay at punctures when treatment was delayed 24 hr after inoculation. TBZ added to water contaminated with blue mold spores, as in a dump tank, controlled decay at skin punctures but not at bruises during subsequent storage. Neither benomyl nor TBZ controlled Alternaria rot, which often developed at punctures when blue and gray mold rot were controlled.
Abstract
Four cultivars of tomatoes inoculated with soft rot bacteria and held 6 days at 55°F kept better in a controlled atmosphere (CA) with 3% O2 and 5% CO2 than in air. Red, or ripe, fruits developed less decay than unripe fruits. Decay lesions were smaller on fruits stored in CA than on those stored in air, but CA did not control decay. The lesions were also smaller on red tomatoes than on pink, breaking or green tomatoes. With inoculated tomatoes (cv. Homestead), red fruit kept better than green at 45°, 55°, and 65°F. The size of decay lesions was directly related to temp. At 55°F inoculated tomatoes kept better in CA than in air. At 45° or 65°F, they kept equally well in CA and air.
Abstract
Fruit of mango (Mangifera indica L.) were individually sealed in heat-shrinkable plastic films, stored for 2 weeks at 12°C, and then ripened at 21°. Weight loss of film-sealed fruit was significantly less than that of nonsealed fruit. There were no significant differences in firmness, color development of the skin, decay development, or time to ripen to the soft-ripe stage between film-sealed and nonsealed fruit.
Abstract
Seven irradiation tests (with exposures of 0, 7.5, 15, 30, 60 and 90 krad) were conducted on 26 lots of grapefruit throughout the 1981–82 and early 1982–83 citrus seasons. Fruit treated with 60 and 90 krad showed rind breakdown and scald after storage for 28 days at optimum temperatures. Scald was the dominant injury in early-season fruit in tests conducted during Oct. and Dec. 1981 and Sept, and Oct. 1982. Rind breakdown, especially pitting, was the dominant injury in all other tests with midseason and late-season fruit. At the 7.5-, and 15-, and 30-krad exposures, injury was minimal, and fruit exposed to these dosages were acceptable. Although some 60- and 90-krad exposures resulted in excessive injury, 2 tests at 60 and 90 krad were acceptable with early fruit. In some instances, injured areas developed decay after storage and marketing conditions at 21°C.