Control of postharvest diseases of sweet cherry with ethanol and hot water

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dc.contributor.buuauthorKarabulut, Özgür Akgün
dc.contributor.buuauthorArslan, Ümit
dc.contributor.buuauthorKuruoğlu, Gül
dc.contributor.buuauthorÖzgenç, T.
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Bitki Koruma Bölümü.tr_TR
dc.contributor.researcheridAAH-1871-2021tr_TR
dc.contributor.researcheridAAH-2890-2021tr_TR
dc.contributor.scopusid6603415008tr_TR
dc.contributor.scopusid8511862400tr_TR
dc.contributor.scopusid7801431560tr_TR
dc.contributor.scopusid6506513299tr_TR
dc.date.accessioned2021-09-14T12:35:58Z
dc.date.available2021-09-14T12:35:58Z
dc.date.issued2004-05
dc.description.abstractComplete inhibition of the germination of spores of Penicillium expansum occurred after 10 s exposure to 40% ethanol or more at ambient temperature, while spores of Botrytis cinerea were completely inhibited by 30% ethanol or more. Mortality of the spores of P. expansum and B. cinerea in heated 10% ethanol was higher than in water at the same temperatures. Immersion of naturally inoculated fruit in 20, 30, 40, or 50% ethanol reduced the decay present after storage for 10 days at 20degreesC similarly and by approximately 60-85%. Immersion of fruit that had been inoculated with the spores of P. expansum and B. cinerea reduced decay by both pathogens after storage for 30 days at 0degreesC and 5 days at 20degreesC when 30% or higher concentrations of ethanol were used. The incidence of decay after immersion in water alone for 30 s at 24, 50, 55, or 60degreesC was 57.7, 44.7, 46.2, and 35.7%, respectively, while 10% ethanol at these temperatures the decay incidence to 52.2, 33.9, 32.8, or 14.7%, respectively. Water treatments at 50, 55, or 60degreesC alone were not effective against P. expansum, while their efficacies were significantly increased by the addition of 10% ethanol. The most effective treatment was immersion in 10% ethanol at 60degreesC. Ethanol treatments at 20, 30, 40, or 50% and water treatments at 55 or 60degreesC significantly reduced natural fungal populations on the surfaces of fruit in all of the experiments. Addition of 10% ethanol to water significantly increased the efficacy of water in reducing the fungal populations at elevated temperatures. None of these treatments caused surface injuries to the fruit or adversely affected stem colour.en_US
dc.identifier.citationKarabulut, Ö.A. vd. (2004). “Control of postharvest diseases of sweet cherry with ethanol and hot water”. Journal of Phytopathology, 152(5), 298-303.en_US
dc.identifier.endpage303tr_TR
dc.identifier.issn0931-1785
dc.identifier.issue5tr_TR
dc.identifier.scopus2-s2.0-2442658063tr_TR
dc.identifier.startpage298tr_TR
dc.identifier.urihttps://doi.org/10.1111/j.1439-0434.2004.00844.x
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/full/10.1111/j.1439-0434.2004.00844.x
dc.identifier.urihttp://hdl.handle.net/11452/21950
dc.identifier.volume152tr_TR
dc.identifier.wos000221374100007tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.journalJournal of Phytopathologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPlant sciencesen_US
dc.subjectBacteria (microorganisms)en_US
dc.subjectBotryotinia fuckelianaen_US
dc.subjectBotrytisen_US
dc.subjectPenicilliumen_US
dc.subjectPenicillium expansumen_US
dc.subjectPrunusen_US
dc.subjectDisease controlen_US
dc.subjectEthanolen_US
dc.subjectFungal diseaseen_US
dc.subjectGerminationen_US
dc.subjectHigh temperatureen_US
dc.subjectInhibitionen_US
dc.subjectPrunus aviumen_US
dc.subjectAlcoholen_US
dc.subjectHeat treatmentsen_US
dc.subjectShort hypobaric treatmentsen_US
dc.subjectBrown-roten_US
dc.subjectSodium-bicarbonateen_US
dc.subjectHeat-treatmenten_US
dc.subjectTable grapesen_US
dc.subjectStone fruitsen_US
dc.subjectDecayen_US
dc.subjectMolden_US
dc.subjectFungicideen_US
dc.subjectYeasten_US
dc.subject.scopusPostharvest Diseases; Penicillium Digitatum; Candida Sakeen_US
dc.subject.wosPlant sciencesen_US
dc.titleControl of postharvest diseases of sweet cherry with ethanol and hot wateren_US
dc.typeArticle
dc.wos.quartileQ3en_US

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