Hot water dips enables control of green mold in kumquats without altering the quality of the fruit

Kumquats are eaten as a fresh fruit, pulp and peel together. Therefore, non-synthetic products for decay control should be applied. This study was conducted to evaluate postharvest green mold (Penicillium digitatum) control by alternative methods other than chemicals like application of hot water treatments with sodium bicarbonate. Fruit were harvested in Entre R?os, Argentina, in August 2011. Kumquats were wound-inoculated (0.8 mm long, 0.11 mm in diameter) with a conidia suspension (106 spores/ml) and dipped in hot water (45?C, 50?C, 53?C) or water at room temperature (20?C) for 2 min, with or without the addition of 2% sodium bicarbonate and stored at 20?C, 85-90% RH. The counting of rotted fruit was performed after 5 and 12 days. Non-inoculated fruit were waxed after water treatments and stored at 5?C, 34 days (transport simulation) and then at 20?C, 4 days (marketing conditions). Weight loss, firmness and physiological disorders were evaluated. In hot water dips at 50 ?53?C, 85% green mold control was observed. The addition of 2% sodium bicarbonate to the water showed no significant effect in controlling green mold. Weight loss increased with the addition of bicarbonate to the bath and water temperature. However, no differences were detected in firmness after the trial. No damage in fruit was observed by hot water dips. The use of heat treatments such as hot water dips enables control of green mold in kumquats without altering the quality of the fruit. ? Original title, complete list of authors and sources:Postharvest green mold control by hot water dips in kumquatsV?zquez D., Cocco M., Bello F., Panozzo M., and Meier G.Instituto Nacional de Tecnolog?a Agropecuaria (INTA), Argentina. fbello@correo.inta.gov.arXII International Citrus Congress, Valencia, Spain, 18-23 noviembre 2013.The picture is by thecandlemakersstore.com