Evaluation of the use of high CO2 concentrations and cold storage to control Monilinia fructicola on sweet cherries

Shiping Tian, Qing Fan, Yong Xu, Yi Wang, Aili Jiang

Research output: Contribution to journalArticlepeer-review

64 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)53-60
Number of pages8
JournalPostharvest Biology and Technology
Volume22
Issue number1
DOIs
StatePublished - Jan 1 2001

Keywords

  • Brown rot
  • Carbon dioxide
  • Ethylene and ethanol
  • Sweet cherry

ASJC Scopus subject areas

  • Food Science
  • Agronomy and Crop Science
  • Horticulture

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