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Amélioration par salaison de la résistance des kiwis au pourrissement.

Improvement of kiwifruit resistance to Botrytis storage rot by curing.

Auteurs : IPPOLITO A., LATTANZIO V., NIGRO F., DI VENERE D., LIMA G., CASTELLANO M. A., SALERNO M. A.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Improvement of kiwifruit resistance to Botrytis storage rot by curing.
  • Identifiant de la fiche : 1998-0982
  • Langues : Anglais
  • Source : Phytopatholog. mediterr. - vol. 33 - n. 2
  • Date d'édition : 1994

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