http://www.cnr.it/ontology/cnr/individuo/prodotto/ID183313

Postharvest decay reduction of fig fruit by hot water sodium carbonate solutions dip (Articolo in rivista)

Type

Articolo in rivista (Classe)
Prodotto della ricerca (Classe)

Label

Postharvest decay reduction of fig fruit by hot water sodium carbonate solutions dip (Articolo in rivista) (literal)

Anno

2006-01-01T00:00:00+01:00 (literal)

Alternative label

Molinu, M.G.; Venditti, T.; Dore, A.; D'Hallewin, G.; Serusi, A.; Del Caro, A.; Agabbio, M. (2006)
Postharvest decay reduction of fig fruit by hot water sodium carbonate solutions dip
in Communications in agricultural and applied biological sciences; Ghent University, Ghent (Belgio)
(literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

Molinu, M.G.; Venditti, T.; Dore, A.; D'Hallewin, G.; Serusi, A.; Del Caro, A.; Agabbio, M. (literal)

Pagina inizio

923 (literal)

Pagina fine

928 (literal)

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http://www.fbw.ugent/ (literal)

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71 (literal)

Rivista

Communications in agricultural and applied biological sciences (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

6 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

3 (literal)

Note

PubMe (literal)
Scopu (literal)
Google Scholar (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

(Molinu, M.G.; Venditti, T.; Dore, A.; D'Hallewin, G.; Serusi, A): ISPA - Unità Organizzativa di Supporto di Sassari (Del Caro, A.; Agabbio, M.): DISAABA Università di Sassari (literal)

Titolo

Postharvest decay reduction of fig fruit by hot water sodium carbonate solutions dip (literal)

Abstract

Treatments as hot water dips or high temperature conditioning have been proven to be effective to control postharvest decay on various horticultural crops. These treatments reduce chilling injury and rot losses without causing detrimental effects on fruit firmness, flavour, taste or peel appearance. These technologies, aimed to control postharvest pathogens, can be easily matched with the use of \"Generally Recognized as Safe\" (G.R.A.S.) compounds and employed alternatively to pesticides, known to be harmful to health and environment. In this respect we studied the combined effect of sodium carbonate (SC) and hot water on the storability of black fig fruit cultivar 'Niedda Longa' of Sardinian germplasm. Second crop fig fruit, harvested in the middle of September, was dipped for one minute in water solutions containing 0, 0.05, 0.5, and 1% (w/v) of SC at 25 or 60 degrees C and then stored at 5 degrees C and 90% relative humidity (RH) for two weeks. After one and two weeks of storage decay, weight loss were monitored and visual assessment was scored. Treatments with hot solutions were more effective in controlling decay compared to cold ones and the best results were achieved with 0.5% of SC at 60 degrees C. This combination reduced the decay rate from 26% (control) to 0% after 1 week and from 50% to 14% after two weeks of storage, respectively. Lower or higher SC concentrations applied at 60 degrees C were less effective and, after two weeks of storage, decay percentages were 38 and 43.6%, respectively. Water dip at 60 degrees C did not affect the weight loss as compared to dips at 25 degrees C either after one or two weeks of storage. At the same time, a significant reduction was found only with 1% of SC at 25 degrees C. The fruit treated with 0.5% of SC at 60 degrees C also had the best visual assessment up to two weeks of storage. (literal)

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