Smilanick, Joseph L.Crisosto, Carlos H.Palou, Lluis2021-12-022021-12-022010-08Karabulut, Ö. A. vd. (2010). "Control of brown rot of stone fruits by brief heated water immersion treatments". Crop Protection, 29(8), 903-906.0261-21941873-6904https://doi.org/10.1016/j.cropro.2010.03.010https://www.sciencedirect.com/science/article/pii/S0261219410000657http://hdl.handle.net/11452/22951The 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.eninfo:eu-repo/semantics/closedAccessMonilinia fructicolaPostharvest diseasesPeachNectarinePlumHot waterPrunus sppPostharvest DiseasesPeachesDecayAgricultureCaliforniaUnited StatesDicotyledonDisease controlDisease incidenceDisease severityFungal diseaseIntegrated approachPhytotoxicityWater temperatureArticle0002794656000202-s2.0-77954818301903906298AgronomyPostharvest Diseases; Penicillium Digitatum; Candida Sake