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Control of Postharvest Brown Rot of Sweet Cherries and Peaches with Chemical and Heat Treatments

Author

Listed:
  • Smith, W. L., Jr.
  • Penny, R. W.
  • Grossman, R.

Abstract

Excerpts from the report: Brown rot, caused by Monilina fructicola (Wint.) Honey, is a serious postharvest disease of sweet cherries and peaches. Fruits may be infected in the orchard before harvest or in contaminated containers or packing houses after harvest. Control of this disease, therefore, cannot depend on proper orchard practices alone. After harvest, low-temperature refrigeration, chemical treatments, and heat treatments are the principal methods for controlling decay of most produce. In the United States, heat treatments to control postharvest decays of peaches and other fruits have been limited mostly to hot-water treatments or heated chemical suspensions. In Australia, on the other hand, exposing peaches to 105° F. air for 24 hours is the major heat treatment tested and used commercially. This study compares the effectiveness of unheated and heated suspensions of chemicals with hot-water or hot-air treatments to control decay in sweet cherries and of hot-water or hot-air treatments to control decay in peaches.

Suggested Citation

  • Smith, W. L., Jr. & Penny, R. W. & Grossman, R., 1972. "Control of Postharvest Brown Rot of Sweet Cherries and Peaches with Chemical and Heat Treatments," Marketing Research Reports 313260, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:313260
    DOI: 10.22004/ag.econ.313260
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