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    The Effect of Combination of Hot Water with Some Postharvest Treatments on Quality and Storage Life of 'Satsuma' Mandarin
    (Int Soc Horticultural Science, 2010) Sen, F.; Karacali, I.; Kinay, P.; Erkan, M; Aksoy, U
    In the present study, hot water and the combination of some postharvest treatments were examined to evaluate the effect of postharvest decay and storage ability of 'Satsuma' mandarin (Citrus Unshiu Mar.). During the first year of the study, fruit were treated with hot water at various temperatures and durations. In the second year, the experiments were conducted with 53 degrees C for 3 min alone, the treatment was found successful in the first year trial, or as combined with low dose of imazalil (200 mu g ml(-1)), with yeast isolates + low dose of imazalil and recommended dose of imazalil (1000 mu g ml(-1)). Chlorine was also tested as an alternative at the dose of 100 mu g ml(-1). The control fruit were dipped into water at 23 degrees C for 3 min. As the result of both years, it was found that the highest temperature of hot water treatment (56 degrees C) caused heat damage and increased decay development on fruit and affected all fruit quality parameters negatively. Scanning electron microscopy examination showed that fruit surface treated with hot water at 53 degrees C for 3 min appeared relatively homogeneous, stomata were closed and surface cracks were sealed when compared to control fruit. When the decay development reached to 15% on control fruit, dipping into hot water at 53 degrees C and imazalil alone or their combination completely inhibited decay incidence. The results confirmed that hot water dipping could be used commercially on 'Satsuma' mandarins because it inhibits postharvest losses and can be combined with low doses of fungicides.
  • Küçük Resim Yok
    Öğe
    The Effect of Combination of Hot Water with Some Postharvest Treatments on Quality and Storage Life of 'Satsuma' Mandarin
    (Int Soc Horticultural Science, 2010) Sen, F.; Karacali, I.; Kinay, P.; Erkan, M; Aksoy, U
    In the present study, hot water and the combination of some postharvest treatments were examined to evaluate the effect of postharvest decay and storage ability of 'Satsuma' mandarin (Citrus Unshiu Mar.). During the first year of the study, fruit were treated with hot water at various temperatures and durations. In the second year, the experiments were conducted with 53 degrees C for 3 min alone, the treatment was found successful in the first year trial, or as combined with low dose of imazalil (200 mu g ml(-1)), with yeast isolates + low dose of imazalil and recommended dose of imazalil (1000 mu g ml(-1)). Chlorine was also tested as an alternative at the dose of 100 mu g ml(-1). The control fruit were dipped into water at 23 degrees C for 3 min. As the result of both years, it was found that the highest temperature of hot water treatment (56 degrees C) caused heat damage and increased decay development on fruit and affected all fruit quality parameters negatively. Scanning electron microscopy examination showed that fruit surface treated with hot water at 53 degrees C for 3 min appeared relatively homogeneous, stomata were closed and surface cracks were sealed when compared to control fruit. When the decay development reached to 15% on control fruit, dipping into hot water at 53 degrees C and imazalil alone or their combination completely inhibited decay incidence. The results confirmed that hot water dipping could be used commercially on 'Satsuma' mandarins because it inhibits postharvest losses and can be combined with low doses of fungicides.
  • Küçük Resim Yok
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    The Effects of Some New Postharvest Fungicides and Combination of Hot Water with Sodium Bicarbonate against Geotrichum citri-aurantii on Citrus
    (Int Soc Horticultural Science, 2010) Horuz, S.; Kinay, P.; Erkan, M; Aksoy, U
    Geotrichum citri-auranti, sour rot of citrus, causes economical crop losses on Satsuma mandarin and lemon in Turkey. Because the usage of guazatine was restricted in packinghouses, new solutions are required to minimize these pathogens. Thirty-two isolates of G. citri-auranti were collected from packinghouses in Ege and the Mediterranean Region and tested against fungicides. In this project, we examined the old postharvest fungicides; guazatine, thiabendazole (TBZ) and imazalil against G. citri-auranti and new generation postharvest fungicides such as pyrimethanil, fludioxonil and azoxystrobin at different doses in vitro and in vivo. We also studied sensitivity of pathogen isolates against fungicides in vitro. All of the isolates were found resistant to imazalil and TBZ even high doses of fungicides. It was found that 28% of isolates were sensitive to guazatine and 72% resistant. Both in vitro and in vivo tested azoxystrobin did not affect pathogen growth and decay development. Only guazatine was effective on pathogens growth and decay development. In vivo tests conducted on Satsuma mandarin showed that a combination of sodium bicarbonate (2%) and guazatine (900 mu g/ml) and their combination were the most effective treatments for disease development.
  • Küçük Resim Yok
    Öğe
    The Effects of Some New Postharvest Fungicides and Combination of Hot Water with Sodium Bicarbonate against Geotrichum citri-aurantii on Citrus
    (Int Soc Horticultural Science, 2010) Horuz, S.; Kinay, P.; Erkan, M; Aksoy, U
    Geotrichum citri-auranti, sour rot of citrus, causes economical crop losses on Satsuma mandarin and lemon in Turkey. Because the usage of guazatine was restricted in packinghouses, new solutions are required to minimize these pathogens. Thirty-two isolates of G. citri-auranti were collected from packinghouses in Ege and the Mediterranean Region and tested against fungicides. In this project, we examined the old postharvest fungicides; guazatine, thiabendazole (TBZ) and imazalil against G. citri-auranti and new generation postharvest fungicides such as pyrimethanil, fludioxonil and azoxystrobin at different doses in vitro and in vivo. We also studied sensitivity of pathogen isolates against fungicides in vitro. All of the isolates were found resistant to imazalil and TBZ even high doses of fungicides. It was found that 28% of isolates were sensitive to guazatine and 72% resistant. Both in vitro and in vivo tested azoxystrobin did not affect pathogen growth and decay development. Only guazatine was effective on pathogens growth and decay development. In vivo tests conducted on Satsuma mandarin showed that a combination of sodium bicarbonate (2%) and guazatine (900 mu g/ml) and their combination were the most effective treatments for disease development.