Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 24, Issue 1, Pages 39-48Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0925-5214(01)00118-1
Keywords
ozonation; postharvest decay control; decay management; alternative postharvest treatments
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Continuous ozone exposure at 0.3 ppm (v/v) (US-OSHA Threshold Limit Value for short term exposure) inhibited aerial mycelial growth and sporulation on `Elegant Lady' peaches wound inoculated with Mondinia fructicola, Botrytis cinerea, Mucor piriformis, or Penicillium expansum and stored for 4 weeks at 5 degreesC and 90% relative humidity (RH). Aerial growth and sporulation, however, resumed afterward in ambient atmospheres. Ozone exposure did not significantly reduce the incidence and severity of decay caused by these fungi with the exception of brown rot. Gray mold nesting among `Thompson Seedless' table grapes was completely inhibited under 0.3 ppm ozone when fruit were stored for 7 weeks at 5 degreesC. Gray mold incidence, however, was not significantly reduced in spray inoculated fruit. Continuous ozone exposure at 0.3 ppm increased water loss after 5 weeks of storage at 5 degreesC and 90%, RH in `Zee Lady' peaches but not after 4 weeks of storage in `Flame Seedless grapes. Respiration and ethylene production rates of `O'Henry' peaches were not affected by previous exposure to 0.3 ppm ozone. In every test, no phytotoxic injuries of fruit tissues were observed in ozonated or ambient atmosphere treatments. (C) 2002 Elsevier Science B.V. All rights reserved.
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