Effect of modified atmosphere packaging on overall appearance and nutraceutical quality of pot marigold held at 5 °C.

The effectiveness of passive modified atmosphere packaging (MAP) on chemical and quality properties of calendula flowers was studied during ten days of storage at 5 °C. Weight loss of flowers wrapped with continuous and micro-perforated-films (2-3%), was significantly lower than control (unwrapped flowers) (about 30%) and those wrapped with macro-perforated film (about 7%). At the end of storage unwrapped flowers were judged unmarketable being severely wilted and shriveled, while all packaged ones were still fresh and marketable.

Changes in physiological and some nutritional, nutraceuticals, chemical-physical, microbiological and sensory quality of minimally processed cactus pears cvs 'Bianca', 'Gialla' and 'Rossa' stored under passive modified atmosphere.

Background: The objective of this study was to compare the overall quality changes of minimally processed cactus pears cvs 'Bianca', Gialla' and 'Rossa' stored at 4 °C for 10 days. Periodically in-package CO , O and C H were determined and fruit were assessed for overall quality changes (pH, acidity, sugars, phenolics, betacyanins and betaxanthines, antioxidant capacity, colour, firmness, microbiological population and sensory attributes). In a preliminary study three different polymeric films were tested to select the most suitable to design a package with a short lag time to achieve steady-state conditions.

Biocontrol of Monilinia laxa by Aureobasidium pullulans strains: Insights on competition for nutrients and space.

Two Aureobasidium pullulans strains (L1 and L8), able to prevent postharvest fruit decay, were evaluated in order to elucidate how the competition for nutrients and space was involved in their activity against Monilinia laxa, the causal agent of peach brown rot. The competition for nutrients was studied by co-culturing pathogen conidia and antagonists in different conditions of nutrient availability and avoiding contact between them. Both antagonists prevented the germination of conidia of M.

Combined effects of potassium sorbate, hot water and thiabendazole against green mould of citrus fruit and residue levels.

Postharvest treatments of potassium sorbate only controlled recently established infections of Penicillium digitatum on Femminello siracusano lemons but did not confer any persistent protection. The loss of efficacy of potassium sorbate to control green mould decay was related to its irregular deposition on the fruit surface, as revealed by environmental scanning electron microscopy of oranges, and to the brief persistence of potassium sorbate residues. When treatment was done at 53°C, the co-application of potassium sorbate with thiabendazole reduced thiabendazole residues in Moro and Sanguinello oranges, compared to thiabendazole treatment alone.

Residue levels and efficacy of fludioxonil and thiabendazole in controlling postharvest green mold decay in citrus fruit when applied in combination with sodium bicarbonate.

The curative and protective activity of sodium bicarbonate (SBC) at 1% alone or in combination with fludioxonil (FLU), thiabendazole (TBZ), or FLU and TBZ together, between 50 and 600 mg/L, was evaluated on fruit of different citrus species and cultivars. Fruits were either artificially inoculated with a resistant (TBZ-r) or sensitive (TBZ-s) strain of Penicillium digitatum or not inoculated and incubated at 20 °C and 90% relative humidity (RH) for 7 days (incubated fruit) or stored at 1.5 °C for 21 days plus 7 days of simulated marketing conditions at 20 °C and 60% RH.

Control of postharvest diseases of fruit by heat and fungicides: efficacy, residue levels, and residue persistence. A review.

Extensive research has been done in recent years to reduce the heavy dependence on chemical fungicides to control postharvest diseases and disorders of horticultural crops. Alternative strategies were based on improved cultural practices, biological control, plant-defense promoters, and physical treatments such as UV illumination, radiofrequency treatment, heat therapy, and storage technologies. Among these, postharvest heat treatments such as hot water dips, short hot water rinsing and brushing, and hot air conditioning have reduced rot development and enhanced fruit resistance to chilling injury in sensitive cultivars while retaining fruit quality during cold storage and shelf life.

Postinfection activity, residue levels, and persistence of azoxystrobin, fludioxonil, and pyrimethanil applied alone or in combination with heat and imazalil for green mold control on inoculated oranges.

The postinfection activity of azoxystrobin (AZX), fludioxonil (FLU), and pyrimethanil (PYR), applied alone or in combination with imazalil (IMZ), in controlling postharvest green mold in 'Salustiana' oranges inoculated with Penicillium digitatum was studied. Fruits were immersed for 30 or 60 s in (i) water or water mixtures at 20 degrees C containing AZX, FLU, or PYR at 600 mg/L; and (ii) IMZ at 600 mg/L, alone or in combination with AZX, FLU, or PYR at 600 mg/L. Similar treatments were performed at 50 degrees C using the active ingredients at half rates with respect to the treatments at 20 degrees C.

Influence of post-harvest application rates of cyprodinil, treatment time and temperature on residue levels and efficacy in controlling green mould on 'Valencia' oranges.

The effectiveness of heat treatments with water and cyprodinil in controlling post-harvest green mould caused by Penicillium digitatum was investigated on artificially inoculated 'Valencia' oranges. Residue levels of cyprodinil were determined in the oranges as a function of active ingredient concentration, temperature and treatment time. Cyprodinil residues were significantly dependent on treatment time when applied at 600 mg l(-1) and 20 degrees C, but not when fruit were treated at 150-300 mg l(-1).

Factors affecting the synergy of thiabendazole, sodium bicarbonate, and heat to control postharvest green mold of citrus fruit.

The efficacy of thiabendazole (TBZ) to control postharvest decay caused by Penicillium digitatum of citrus fruit can be enhanced by co-application with sodium bicarbonate (SBC) and/or heat treatment. The impact of these treatments was investigated in citrus fruit, as a function of TBZ and SBC concentration and temperature, and were related to the amount of TBZ residues in fruit (total residues), in fruit surface, in the cuticular wax, and in the inner fruit. The residue levels of TBZ were determined in 'Valencia' oranges following a 1 min dip in an aqueous mixture of SBC at 0.

Efficacy of heat treatments with water and fludioxonil for postharvest control of blue and gray molds on inoculated pears and fludioxonil residues in fruit.

The residue levels of fludioxonil (FLU) were determined in pear cultivars Precoce di Fiorano, Coscia, and Spadona estiva after a 2-min dip in an aqueous mixture of FLU containing 300 or 100 mg/liter of active ingredient at 20 or 50 degrees C and after 12 days at 17 degrees C and 80% relative humidity (simulated shelf life conditions). The accumulation trend of FLU residues was determined in 'Precoce di Fiorano' pears after treatments with 25, 50, 100, or 200 mg/liter of active ingredient at 20 or 50 degrees C for 2 min or at 60 degrees C for 1 min. The efficacy of heat treatments with water and FLU was investigated on artificially inoculated 'Precoce di Fiorano', 'Coscia', and 'Spadona estiva' pears for the control of postharvest blue mold and gray mold caused by Penicillium expansum and Botrytis cinerea, respectively.

Influence of postharvest hot water treatment on nutritional and functional properties of kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) fruit.

The present study investigated the influence of a hot water dip (HWD) for 2 min at 50 degrees C, a standard and effective treatment for postharvest decay control of citrus fruit, on the nutritional and health-related properties of kumquats. The results show that most of the parameters examined, including titratable acidity, soluble solids content, maturity index, glucose, fructose, sucrose, ascorbic acid, dehydroascorbic acid, alpha- and gamma-tocopherols, beta-carotene, zeaxantin, rhoifolin, and antioxidant activity, were not significantly affected by treatment. The levels of beta-cryptoxanthin, narirutin, and total flavonoids increased after HWD, whereas lutein and total phenols decreased.

Residue levels and storage responses of nectarines, apricots, and peaches after dip treatments with fludioxonil fungicide mixtures.

Mature apricots (Prunus armeniaca), nectarines [Prunus persica var. nectarine (Ait.)], and peaches [P.

Residues of the quinone outside inhibitor fungicide trifloxystrobin after postharvest dip treatments to control Penicillium spp. on citrus fruit.

The effectiveness of postharvest dip treatment with trifloxystrobin (TFX) or imazalil (IMZ) was compared for controlling green and blue mold (caused by Penicillium digitatum and Penicillium italicum, respectively) of citrus fruit. Residues retained by fruit were determined as a function of treatment time, dip temperature, and storage conditions. Trials on 'Avana apireno' mandarin oranges artificially inoculated with P.

Residue levels and effectiveness of pyrimethanil vs imazalil when using heated postharvest dip treatments for control of Penicillium decay on citrus fruit.

The influence of fungicide concentration and treatment temperature on residue levels of pyrimethanil (PYR) in comparison with the commonly used fungicide imazalil (IMZ) was investigated in orange fruits following postharvest dip treatments. The dissipation rate of PYR residues was recorded as a function of storage conditions. The fungicide efficacy against green and blue molds caused by Penicillium digitatum and Penicillium italicum, respectively, was evaluated on different citrus varieties following the fungicide application at 20 or 50 degrees C.

Residue level, persistence, and storage performance of citrus fruit treated with fludioxonil.

The potential of postharvest dip treatments with fludioxonil (FLU) (a synthetic analogue of the bacterial metabolite of pyrrolnitrin), in controlling postharvest decay caused by Penicillium digitatum and Penicillium italicum of citrus fruit was investigated in comparison with the conventional fungicide imazalil (IMZ). The ultrastructural changes of fruit epicuticular wax was investigated as a function of water dip temperature, and the possible role of these changes was related to residue accumulation under FLU treatment. Residues retained by fruit were determined as a function of fungicide concentration, dip temperature, and fruit storage conditions.