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 | Acesso ao texto completo restrito à biblioteca da Embrapa Meio Ambiente. Para informações adicionais entre em contato com cnpma.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
06/09/2023 |
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Data da última atualização: |
20/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, A. M. da; TERAO, D.; TERRA, L. R.; MAIA, A. de H. N.; FRACAROLLI, J. A. |
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Afiliação: |
ADRIANE MARIA DA SILVA, UNIVERSIDADE ESTADUAL DE CAMPINAS; DANIEL TERAO, CNPMA; LARISSA ROCHA TERRA, UNIVERSIDADE ESTADUAL DE CAMPINAS; ALINE DE HOLANDA NUNES MAIA, CNPMA; JULIANA APARECIDA FRACAROLLI, UNIVERSIDADE ESTADUAL DE CAMPINAS. |
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Título: |
Control of sour rot in 'Lima' orange using hot water treatment and UV-C radiation. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Tropical Plant Pathology, v. 48, p. 547-555, 2023. |
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ISSN: |
1983-2052 |
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DOI: |
https://doi.org/10.1007/s40858-023-00595-4 |
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Idioma: |
Português |
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Conteúdo: |
Abstract: 'Lima' orange has great economic importance in the Brazilian fresh-fruit market. Significant postharvest losses have occurred mainly caused by Geotrichum citri-aurantii, the causal agent of sour rot. Currently, there is an increasing interest in studying the potential use of alternative post-harvest technologies to agrochemicals. In this study, two technologies were investigated: hot water treatment (HWT) and UV-C radiation applied individually or in combination. The CCD experimental design was used in the hot water experiment aiming to obtain the combination of levels of the factors temperature and exposure time which optimizes the sour rot control. In the HWT experiment, fruits were immersed in hot water at a temperature between 60.3 and 71.7 °C and exposure time between 15 and 49 s. To assess the effect of UV-C radiation on the severity of the disease, the following doses were evaluated: 0 (check); 0.10, 0.5, 1.0, 2.0; 3.0, 4.0 and 5.0 kJ.m−2. The optimal of factor´s levels obtained from the individual evaluation were then tested in combination: HWT at 62 °C for 44 s and UV-C at 4 kJ.m−2. The effects of the treatments on the quality of 'Lima' oranges were evaluated by physical?chemical parameters analysis. The HWT at 62 °C for 44 s reduced the severity of the sour rot in 'Lima' oranges by about 20 percent. Temperatures above 70 °C did not control the disease and caused scald of the fruit epidermis. UV-C radiation at the dose of 4 kJ.m−2 efficiently controls the disease preserving the fruit quality, presenting a promising alternative to the use of fungicides in postharvest treatment of' Lima' oranges. The treatment with UV-C radiation preserved the firmness of the fruit delaying the senescence process. MenosAbstract: 'Lima' orange has great economic importance in the Brazilian fresh-fruit market. Significant postharvest losses have occurred mainly caused by Geotrichum citri-aurantii, the causal agent of sour rot. Currently, there is an increasing interest in studying the potential use of alternative post-harvest technologies to agrochemicals. In this study, two technologies were investigated: hot water treatment (HWT) and UV-C radiation applied individually or in combination. The CCD experimental design was used in the hot water experiment aiming to obtain the combination of levels of the factors temperature and exposure time which optimizes the sour rot control. In the HWT experiment, fruits were immersed in hot water at a temperature between 60.3 and 71.7 °C and exposure time between 15 and 49 s. To assess the effect of UV-C radiation on the severity of the disease, the following doses were evaluated: 0 (check); 0.10, 0.5, 1.0, 2.0; 3.0, 4.0 and 5.0 kJ.m−2. The optimal of factor´s levels obtained from the individual evaluation were then tested in combination: HWT at 62 °C for 44 s and UV-C at 4 kJ.m−2. The effects of the treatments on the quality of 'Lima' oranges were evaluated by physical?chemical parameters analysis. The HWT at 62 °C for 44 s reduced the severity of the sour rot in 'Lima' oranges by about 20 percent. Temperatures above 70 °C did not control the disease and caused scald of the fruit epidermis. UV-C radiation at the dose of 4 kJ.m−2 efficie... Mostrar Tudo |
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Palavras-Chave: |
Podridão azeda; Radiação ultravioleta C. |
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Thesagro: |
Controle Térmico; Laranja Lima; Perda Pós-Colheita; Podridão; Podridão do Fruto; Raio Ultravioleta; Tratamento Hidrotérmico. |
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Thesaurus Nal: |
Galactomyces geotrichum; Geotrichum; Hot water treatment; Oranges; Physical control; Postharvest diseases. |
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Categoria do assunto: |
H Saúde e Patologia |
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Marc: |
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Embrapa Meio Ambiente (CNPMA) |
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