Partager

Traitement par eau chaude pour contrôler les altérations dues au Gloesporium des pommes lors de l'entreposage de longue durée.

Hot water treatment to control Gloeosporium disease on apples during long-term storage.

Auteurs : TRIERWEILER B., SCHIRMER H., TAUSCHER B.

Type d'article : Article

Résumé

Synthetic fungicide treatments are not allowed in organic apple orchards a few weeks before harvest to reduce postharvest diseases during long-term storage. Hot water treatments (53 °C, 2 minutes) of organically grown apples are able to control Gloeosporium disease, the most dangerous fungal disease of organically produced apples during storage. A reduction of Gloeosporium rot below 10% after a storage time of 5 to 6 months could be achieved with hot water treatments after harvest, irrespective of storage conditions (cold storage or controlled atmosphere storage). In comparison, the authors found over 90% disease on untreated apples stored at 1 °C in air, and even 40% of these apples stored under controlled atmosphere showed the typical Gloeosporium rot after 5 to 6 months of storage. Investigations on the internal quality of hot water treated apples showed no difference between the treated and untreated (control) apples.

Détails

  • Titre original : Hot water treatment to control Gloeosporium disease on apples during long-term storage.
  • Identifiant de la fiche : 2005-0744
  • Langues : Anglais
  • Source : J. appl. Bot. - vol. 77 - n. 5-6
  • Date d'édition : 2003

Liens


Voir la source

Indexation