L. Hasna, K. Everett, M. J. Vergara, I. Pushparajah, P. Wood, B. M. Fisher, Lucia R. Ramos, C. Middleditch, S. Olsson, A. Nangul, Jung Ook Cho, A. Woolf
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引用次数: 0
摘要
苹果牛眼腐病(BER)是由一种采后真菌病原菌引起的。先前的实验室实验发现,热水处理(HWT)可以显著降低人工接种水果的BER发病率,因此在半商业化试验中测试了热水处理控制自然感染水果的可行性。从已知BER高发的Hawke ' s Bay果园收获一箱(1934个水果)自然感染的' Scired '苹果,然后放置在冷藏库中1周直至处理。所有的水果都经过高压水喷射器,然后风干。大约一半的水果(1034个水果)被包装在星期五的托盘里,用塑料聚氯乙烯包装苹果盒。另一半(900个水果)在包装前在半商用热水浴中用51°C的热水处理2分钟。所有水果冷藏20周后进行BER评估。该HWT使BER发病率降低了6倍,因此在半商业化试验中是BER的有效治疗方法。
Semi-commercial hot water treatments for control of bull’s eye rot of apples
Bull’s eye rot (BER) of apples is caused by a postharvest fungal pathogen (Phlyctema vagabunda syn. Neofabraea alba). Previous laboratory experiments found hot water treatments (HWT) resulted in a significant reduction of BER incidence for artificially inoculated fruit so the feasibility of HWT to control naturally infected fruit in a semi-commercial trial was tested. One bin (1934 fruit) of naturally infected ‘Scired’ apples was harvested from a Hawke’s Bay orchard with a known high incidence of BER, then placed in a coolstore for 1 week until treated. All fruit were passed through a high-pressure water blaster then air dried. Approximately half the contents of the bin (1034 fruit) were packed into Friday trays in apple boxes with a plastic polyliner. The other half (900 fruit) were treated for 2 min with hot water at 51°C in a semi-commercial hot water bath before packing. All fruit were then coolstored for 20 weeks before assessment for BER. This HWT resulted in a 6-fold reduction of BER incidence so was an effective treatment for BER in a semi-commercial test.
期刊介绍:
New Zealand Plant Protection is the journal of the New Zealand Plant Protection Society. It publishes original research papers on all aspects of biology, ecology and control of weeds, vertebrate and invertebrate pests, and pathogens and beneficial micro-organisms in agriculture, horticulture, forestry and natural ecosystems of relevance to New Zealand.