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Effects of heat applications on the resistance against pathogens and chilling injury and on the physiology of citrus fruit.

Author(s) : BEN YEHOSHUA S., PERETZ J., NAFUSSI B., et al.

Summary

Hot water treatment markedly reduced decay incidence and the sensitivity of citrus fruit to chilling injury in all tested citrus fruits. This water treatment is effective in a narrow range of temperatures probably because of interaction of two effects: heat inhibition of the pathogen and phytotoxic damage to the fruit. The test methods are described. The mode of action of the heat treatment in reducing decay was studied. Enhancement of the pathogenesis-related proteins chitinase and beta-1,3 glucanase as well as reduction of several heat shock proteins by hot water drench and curing was demonstrated.

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Pages: 2000-4

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Details

  • Original title: Effects of heat applications on the resistance against pathogens and chilling injury and on the physiology of citrus fruit.
  • Record ID : 2002-1904
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 118-126; fig.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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