TY - JOUR
T1 - Evaluation of the use of high CO2 concentrations and cold storage to control Monilinia fructicola on sweet cherries
AU - Tian, Shiping
AU - Fan, Qing
AU - Xu, Yong
AU - Wang, Yi
AU - Jiang, Aili
N1 - Funding Information:
This study was funded by grants from National Natural Science Foundation of China (NNSFC-39870460) and the Chinese Academy of Sciences (99-QNCX).
PY - 2001/1/1
Y1 - 2001/1/1
N2 - Growth of Monilinia fructicola significantly declined with increased CO2 concentration, both in vitro and in vivo. CO2 concentrations at 15-25%, provided a significant reduction in lesion size and, at 30%, completely prevented lesion formation at 25°C. Low temperature also inhibited growth and pathogenicity of M. fructicola. The fungus was more sensitive to high CO2 concentrations at 0°C. Fungal growth on PDA was completely suppressed and brown rot was not found in inoculation sites on fruits in 10-30% CO2 after 30 days at 0°C. Low temperature reduced ethylene production more than elevated CO2. Fruit ethanol content increased with increasing CO2 concentration and reached 92.8 μl l-1 in 30% CO2 after 18 days at 0°C. CO2 concentration of 25-30% did not affect SSC and pH, but increased firmness, vitamin C content and titratable acidity. No high CO2 injury or off-flavors were noted after 18 days at 0°C for sweet cherries at any CO2 level tested.
AB - Growth of Monilinia fructicola significantly declined with increased CO2 concentration, both in vitro and in vivo. CO2 concentrations at 15-25%, provided a significant reduction in lesion size and, at 30%, completely prevented lesion formation at 25°C. Low temperature also inhibited growth and pathogenicity of M. fructicola. The fungus was more sensitive to high CO2 concentrations at 0°C. Fungal growth on PDA was completely suppressed and brown rot was not found in inoculation sites on fruits in 10-30% CO2 after 30 days at 0°C. Low temperature reduced ethylene production more than elevated CO2. Fruit ethanol content increased with increasing CO2 concentration and reached 92.8 μl l-1 in 30% CO2 after 18 days at 0°C. CO2 concentration of 25-30% did not affect SSC and pH, but increased firmness, vitamin C content and titratable acidity. No high CO2 injury or off-flavors were noted after 18 days at 0°C for sweet cherries at any CO2 level tested.
KW - Brown rot
KW - Carbon dioxide
KW - Ethylene and ethanol
KW - Sweet cherry
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U2 - 10.1016/S0925-5214(00)00177-0
DO - 10.1016/S0925-5214(00)00177-0
M3 - Article
AN - SCOPUS:0035105691
SN - 0925-5214
VL - 22
SP - 53
EP - 60
JO - Postharvest Biology and Technology
JF - Postharvest Biology and Technology
IS - 1
ER -