2026-04-14T06:38:00Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/38042025-10-22T11:15:15Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Palou, Lluís
author
Smilanick, Joseph L.
author
Usall, Josep
author
Viñas, Inmaculada
other
Producció Vegetal
group
Postcollita
2025-10-22T11:15:15Z
2025-10-22T11:15:15Z
2001-04
Palou, Lluís, Joseph L. Smilanick, Josep Usall, and Inmaculada Viñas. 2001. «Control Of Postharvest Blue And Green Molds Of Oranges By Hot Water, Sodium Carbonate, And Sodium Bicarbonate». Plant Disease 85 (4): 371-376. doi: 10.1094/pdis.2001.85.4.371
0191-2917
http://hdl.handle.net/20.500.12327/3804
https://doi.org/10.1094/PDIS.2001.85.4.371
Control of citrus blue mold, caused by Penicillium italicum, was evaluated on artificially inoculated oranges immersed in water at up to 75°C for 150 s; in 2 to 4% sodium carbonate
(wt/vol) at 20 or 45°C for 60 or 150 s; or in 1 to 4% sodium bicarbonate at room temperature for
150 s, followed by storage at 20°C for 7 days. Hot water controlled blue mold at 50 to 55°C,
temperatures near those that injured fruit, and its effectiveness declined after 14 days of storage.
Sodium carbonate and sodium bicarbonate were superior to hot water. Temperature of sodium
carbonate solutions influenced effectiveness more than concentration or immersion period.
Sodium carbonate applied for 150 s at 45°C at 3 or 4% reduced decay more than 90%. Sodium
bicarbonate applied at room temperature at 2 to 4% reduced blue mold by more than 50%, while
1% was ineffective. In another set of experiments, treatments of sodium bicarbonate at room
temperature, sodium carbonate at 45°C, and hot water at 45°C reduced blue mold incidence on
artificially inoculated oranges to 6, 14, and 27%, respectively, after 3 weeks of storage at 3°C.
These treatments reduced green mold incidence to 6, 1, and 12%, respectively, while incidence
among controls of both molds was about 100%. When reexamined 5 weeks later, the effectiveness of all, particularly hot water, declined. In conclusion, efficacy of hot water, sodium carbonate, and sodium bicarbonate treatments against blue mold compared to that against green mold
was similar after storage at 20°C but proved inferior during long-term cold storage
eng
Copyright © 2001 The American Phytopathological Society
Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate
info:eu-repo/semantics/article