1,720,990 research outputs found
Natural and safe alternatives to conventional methods to control postharvest gray mold of table grapes
No full textContinuous ozone concentrations during cold storage to control postharvest gray mold in grapes, 2011
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Preharvest chitosan and postharvest UV-C irradiation treatments suppress gray mold of table grapes
No full textRecent advances on the use of natural and safe alternatives to conventional methods to control postharvest gray mold of table grapes
No full textCombination of chitosan and ethanol to control gray mold of table grapes
No full textGray mold, caused by Botrytis cinerea, is the most important postharvest disease of table grapes. Chitosan, a natural biopolymer with antifungal and eliciting properties, and ethanol, a common food additive with antifungal properties, are both able to reduce postharvest decay of table grapes. The effectiveness of reduced doses of chitosan and ethanol, applied alone or in combination, to control gray mold of table grapes was evaluated. Artificially inoculated single berries or clusters were immersed in chitosan (0.1 and 0.5%), ethanol (10 and 20%), or their mixture. The combination of 0.5% chitosan with 10 or 20% ethanol improved decay control with respect to their single treatments, while combinations of 0.1% chitosan with 10 or 20% ethanol did not improve gray mold control compared to the treatments applied alone. On single berries stored 7 days at 151°C, the highest levels of decay control were observed on grapes treated with the combination of 0.5% chitosan and 10 or 20% ethanol (reductions of 94 and 97% on cv Autumn Seedless and 69 and 73% on Thompson Seedless, respectively, compared to controls). On small clusters stored 60 days at 0.51°C, the highest percent reduction was observed on grapes treated with the combination of 0.5% chitosan and 10 or 20% ethanol (reductions of 47 and 60% in Thompson Seedless, and 70 and 94% in Autumn Seedless, respectively, compared to controls). The tests with small clusters were carried out to simulate commercial prolonged cold storage of table grapes. The combination of reduced doses of chitosan and ethanol improved the control of gray mold of table grapes compared to their application alone, and the effect was at least additive and at times synergistic
Postharvest ethanol and potassium sorbate treatments of table grapes to control gray mold
No full textGermination of Botrytis cinerea spores on potato dextrose agar after a 30 s immersion in 10 or 20% ethanol was 87 and 56%, respectively, compared to 99% among untreated controls. After similar immersion in 0.5 or 1.0% potassium sorbate, 84 and 68% of the spores germinated, respectively. Addition of 0.5 and 1.0% potassium sorbate to 10 and 20% ethanol solution significantly increased the inhibition of spore germination. The germination of spores after 30 s immersion in 20% ethanol plus 0.5% potassium sorbate was 9.7%. The incidence of gray mold, caused by B. cinerea, on detached berries of ‘Flame Seedless’ grapes immersed for 30 s in water, 10 and 20% ethanol, and 0.5 or 1.0% potassium sorbate was 55.2, 42.1, 31.0, 37.7, or 24.4 %, respectively. Addition of 0.5 and 1.0% potassium sorbate to 10 and 20% ethanol reduced decay to 10% or less and was more effective than either alone. After 30 days of storage at 1oC, the combination of 20% ethanol either with 0.5 or 1.0% potassium sorbate was equal in efficacy to commercial SO2 generator pads in reducing the incidence of gray mold on ‘Thompson Seedless’ grapes. None of the combinations of ethanol and potassium sorbate injured the berries
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