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Effets des traitements par air chaud et par eau chaude sur la qualité des papayes et la fréquence des maladies.

Effect of hot-air and hot-water treatments of papaya fruits on fruit quality and incidence of diseases.

Auteurs : NISHIJIMA W. T.

Résumé

Heat treatments have been used for disinfestation of fruit flies and the control of postharvest diseases on papaya (pawpaws) since 1939. Forced air dry heat (FADH) or vapour heat (VH) treatments are currently used in the US. The single hot-water dip (49 deg C for 15 minutes) is the optimum heat treatment for disease control of pawpaw diseases with minimum detrimental impact on fruit quality. The additional disease control provided by a single hot-water dip before or after FADH or VH is about the same level as that provided by postharvest applications of the fungicide thiabendazole applied to FADH or VH treated pawpaws.

Détails

  • Titre original : Effect of hot-air and hot-water treatments of papaya fruits on fruit quality and incidence of diseases.
  • Identifiant de la fiche : 1999-0235
  • Langues : Anglais
  • Date d'édition : 07/11/1993
  • Source : Source : Proc. int. Symp. trop. Fruits, Vitória/Acta Hortic.
    n. 370; 121-128; 15 ref.

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