Improvement of kiwifruit resistance to Botrytis storage rot by curing.

Summary

In trials assessing the control of the most important postharvest disease of kiwifruit, storage rot (B. cinerea), fruits were cured at temperatures between 5 and 30 deg C with 95-98% relative humidity (RH) for 24-96 hours before being stored at 0 deg C. At 15 deg C, the fruits were also cured in the presence of low RH (40-45%). The percentage of infected fruits, was significantly lower in fruits cured for 48 hours than for 24 hours; longer curing durations did not induce any further significant reduction of infection. Lower infections were obtained in high RH-cured fruits compared with low RH.

Details

  • Original title: Improvement of kiwifruit resistance to Botrytis storage rot by curing.
  • Record ID : 1998-0982
  • Languages: English
  • Source: Phytopatholog. mediterr. - vol. 33 - n. 2
  • Publication date: 1994

Links


See the source

Indexing