Control of brown rot of stone fruits by brief heated water immersion treatments

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dc.contributor.authorSmilanick, Joseph L.
dc.contributor.authorCrisosto, Carlos H.
dc.contributor.authorPalou, Lluis
dc.contributor.buuauthorKarabulut, Özgür Akgün
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Bitki Koruma Bölümü.tr_TR
dc.contributor.researcheridAAH-1871-2021tr_TR
dc.contributor.scopusid6603415008tr_TR
dc.date.accessioned2021-12-02T08:54:05Z
dc.date.available2021-12-02T08:54:05Z
dc.date.issued2010-08
dc.description.abstractThe effectiveness of brief (30 or 60 s) immersion in water at 24, 50, 55, 60, 65, or 70 degrees C was evaluated for the control of brown rot, caused by Monilinia fructicola, on California-grown peaches, nectarines, and plums. Inoculated fruits were treated and either stored at 20 degrees C for 5 days or at 0 degrees C and 95% RH for 30 days followed by 5 days at 20 degrees C to simulate commercial marketing conditions. Immersion in water at 55 degrees C for 60 s or at 60 degrees C for 30 or 60 s significantly reduced both decay incidence and severity among the remaining wounds that developed the disease. Water temperatures of 65 degrees C or higher were phytotoxic and caused moderate to severe surface injuries. Immersion in water at 60 degrees C for 60 s was effective for plums and it reduced the incidence of brown rot from more than 80% among control fruit to less than 2%. In nectarines, this treatment reduced decay incidence from 100 to less than 5% on fruit stored at 20 degrees C and from 73 to 28% on cold-stored fruit. Therefore, brief immersion in heated water can be an effective approach to manage postharvest brown rot of stone fruits, especially for the organic fruit industry.en_US
dc.description.sponsorshipCalifornia Department of Food and Agricultureen_US
dc.identifier.citationKarabulut, Ö. A. vd. (2010). "Control of brown rot of stone fruits by brief heated water immersion treatments". Crop Protection, 29(8), 903-906.en_US
dc.identifier.endpage906tr_TR
dc.identifier.issn0261-2194
dc.identifier.issn1873-6904
dc.identifier.issue8tr_TR
dc.identifier.scopus2-s2.0-77954818301tr_TR
dc.identifier.startpage903tr_TR
dc.identifier.urihttps://doi.org/10.1016/j.cropro.2010.03.010
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0261219410000657
dc.identifier.urihttp://hdl.handle.net/11452/22951
dc.identifier.volume29tr_TR
dc.identifier.wos000279465600020tr_TR
dc.indexed.scopusScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.collaborationYurt dışıtr_TR
dc.relation.journalCrop Protectionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMonilinia fructicolaen_US
dc.subjectPostharvest diseasesen_US
dc.subjectPeachen_US
dc.subjectNectarineen_US
dc.subjectPlumen_US
dc.subjectHot wateren_US
dc.subjectPrunus sppen_US
dc.subjectPostharvest Diseasesen_US
dc.subjectPeachesen_US
dc.subjectDecayen_US
dc.subjectAgricultureen_US
dc.subjectCaliforniaen_US
dc.subjectUnited Statesen_US
dc.subjectDicotyledonen_US
dc.subjectDisease controlen_US
dc.subjectDisease incidenceen_US
dc.subjectDisease severityen_US
dc.subjectFungal diseaseen_US
dc.subjectIntegrated approachen_US
dc.subjectPhytotoxicityen_US
dc.subjectWater temperatureen_US
dc.subject.scopusPostharvest Diseases; Penicillium Digitatum; Candida Sakeen_US
dc.subject.wosAgronomyen_US
dc.titleControl of brown rot of stone fruits by brief heated water immersion treatmentsen_US
dc.typeArticle
dc.wos.quartileQ2en_US

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