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Control of green and blue mould by curing on oranges during ambient and cold storage.

Author(s) : PLAZA P., USALL J., TORRES R., et al.

Type of article: Article

Summary

The effect of curing treatments at 33 or 30 °C for 24 to 72 h to control green and blue mould decay was studied on oranges stored under ambient and cold storage conditions. Curing at 33 °C for 65 h prevented mould development on artificially inoculated and naturally infected oranges (>90% reduction) stored at 20 °C for 7 days. On oranges stored at 4 °C for 2 months plus shelf life at 20 °C, curing at 33 °C for 65 h also significantly reduced the incidence of green mould, but failed to control the development of blue mould. The effects of these treatments on weight, firmness, colour and juice yield were not significant.

Details

  • Original title: Control of green and blue mould by curing on oranges during ambient and cold storage.
  • Record ID : 2003-2384
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 28 - n. 1
  • Publication date: 2003/04

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