Hot Water Dipping and UV Irradiation of Apples to Control Fruit Rots

Authors

  • Neelam Kumari Krishi Vigyan Kendra Rohru, Shimla, H.P. (171 207), India
  • J. N. Sharma Dept. of Plant Pathology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, H.P. (173 230), India
  • Deepika Singh Dept. of Fruit Science, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, H.P. (173 230), India

Keywords:

Apple, hot water dipping, irradiation, storage rots

Abstract

The efficacy of hot water dipping and UV irradiation against apple storage rots caused by Alternaria alternata (mouldy core), Trichothecium roseum (pink mould rot), Monilinia fructigena (brown rot), Aspergillus niger (black rot) and Penicillium expansum (blue mould rot) was examined. Artificially inoculated Starking Delicious apples were incubated for 3 min in a water bath heated to specific temperatures in the range of 48 ˚C to 52 ˚C. Storage rots caused by all the five species were significantly reduced at dipping temperature of 48 ˚C. UV irradiation of fruits for 15 min was found most effective in reducing decays caused by all the test fungi. These results suggest possible applications of hot water dipping and UV irradiation of apples at harvest, after short-term cold storage or after the opening of controlled-atmosphere storage rooms in order to reduce decays during subsequent storage periods.

Downloads

Published

28-02-2019

How to Cite

Kumari, N., Sharma, J. N., & Singh, D. (2019). Hot Water Dipping and UV Irradiation of Apples to Control Fruit Rots. International Journal of Economic Plants, 6(Feb, 1), 014–017. Retrieved from https://ojs.pphouse.org/index.php/IJEP/article/view/4578

Issue

Vol. 6 No. Feb, 1 (2019)

Section

Articles

License

Articles published are made available as open access articles, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original author and source are credited. Creative Commons License

This journal permits and encourages authors to share their submitted versions (preprints), accepted versions (postprints) and/or published versions (publisher versions) freely under the CC BY-NC-SA 4.0 license while providing bibliographic details that credit, if applicable.