Vol. 17 No. 4-5 (2011)
Articles

Incidence of postharvest decays on cultivars of pear, apricot, sour cherry and peach under two storage conditions

Published December 4, 2011
I. J. Holb
University of Debrecen Centre for Agricultural and Applied Economic Sciences, H-4032 Debrecen, Böszörményi str. 138., Hungary
M. Soltész
University of Debrecen Centre for Agricultural and Applied Economic Sciences, H-4032 Debrecen, Böszörményi str. 138., Hungary; College of Kecskemét, Faculty of Horticulture, H-6000 Kecskemét, Erdei Ferenc square 1–3.
J. Nyéki
University of Debrecen Centre for Agricultural and Applied Economic Sciences, H-4032 Debrecen, Böszörményi str. 138., Hungary
Z. Szabó
University of Debrecen Centre for Agricultural and Applied Economic Sciences, H-4032 Debrecen, Böszörményi str. 138., Hungary
pdf

APA

Holb, I. J., Soltész, M., Nyéki, J., & Szabó, Z. (2011). Incidence of postharvest decays on cultivars of pear, apricot, sour cherry and peach under two storage conditions. International Journal of Horticultural Science, 17(4-5), 63-65. https://doi.org/10.31421/IJHS/17/4-5/971

In this two-year study, postharvest decays of pear, apricot, sour cherry and peach cultivars under two storage methods (TC and CA) were determined after four monthes storage periods; and then causal agents of postharvest decays of two pear cultvars were idenfified under traditional cold storage conditions. Results showed that postharvest decay was lower under controlled atmosphere compared to traditional cold one. Decay was lower on pear and the largest deacy occured on peach and apricot cultivars. Cultivars of fruit species also showed differences in incidence of fruit decays. Incidence of decays was independent on year effect. Under controlled atmosphere, postharvest decay ranged between 0 an 8% for pear, and between 5 and 12% for apricot, and between 6 and 11% for sour cherry, and between 5 and 15% for peach. Under traditional cold storage, postharvest decay ranged between 16 an 21% for pear, and between 15 and 39% for apricot, and between 10 and 22% for sour cherry, and between 19 and 33% for peach. Incidence of pear fruit damage ranged between 7.5 and 12.3%. Most damage started from injured fruit or wounded fruit. Five types of damage occurred ont he pear fruits in both years: Penicillium spp., Monilinia spp., Chondrostereum spp., other pathogens and mechanical injury. The most common damage was caused by Penicillium spp., Monilina spp. and Chondrostereum spp. On both pear cultivars in both years.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...