Garcia-Benitez Carlos, Casals Carla, Usall Josep, Sánchez-Ramos Ismael, Melgarejo Paloma, De Cal Antonieta
Department of Plant Protection, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña km 7, 28040 Madrid, Spain.
IRTA, Postcollita-XaRTA, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Spain.
J Fungi (Basel). 2020 Nov 4;6(4):266. doi: 10.3390/jof6040266.
Latent infections caused by spp. in nectarines cause great economic losses since they are not detected and rejected at harvest and can appear at any time post-harvest, even at the consumer's home. The effect of a pre-cooling chamber, water dump operation, and cold-storage chamber on the activation and/or development of preharvest latent infections caused by spp. on nectarines were studied under different postharvest conditions: (a) cold storage for 0, 1, or 3 d at 4 °C at either 75% relative humidity (RH) or 100% RH before water dumping, (b) water dumping for 10 minutes at 15 °C, and (c) cold storage for 0, 3, or 10 d at 4 °C at either 75% RH or 100% RH after water dumping. These storage conditions were transformed to fungal physiological time. For visualization of the latent infections caused by spp., the nectarines were placed in sterile paper bags and frozen at -20 °C for 48 h in order to damage the epidermis. To compare different handling scenarios, the incidence of latent infection was modelled for physiological time description by a modified Gompertz model. The activation and/or development of preharvest natural latent infections caused by spp. at postharvest was mainly related to temperature and incubation time at postharvest. Storing nectarines with any postharvest handling less than 11 days at 4 °C avoids brown rot symptoms and reduced the activation and/or development of pre-harvest latent infections caused by spp., while more cold days caused the exponential phase of latent infection activation and/or development. The Gompertz model employed could be used for predicting the activation and/or development of latent infection caused by spp. at postharvest conditions and looks at the postharvest life. To our knowledge, this is the first time that the effects of post-harvest handling on latent infections in fruit have been studied.
由 spp. 引起的油桃潜伏感染会造成巨大经济损失，因为它们在收获时未被检测到并剔除，且在收获后的任何时候都可能出现，甚至在消费者家中。研究了预冷室、水浸操作和冷藏室对油桃上由 spp. 引起的采前潜伏感染的激活和/或发展的影响，实验设置了不同的采后条件：(a) 在水浸前于 4°C、相对湿度 (RH) 75% 或 100% 的条件下冷藏 0、1 或 3 天，(b) 在 15°C 下水浸 10 分钟，(c) 水浸后在 4°C、RH 75% 或 100% 的条件下冷藏 0、3 或 10 天。这些储存条件被转换为真菌生理时间。为了观察由 spp. 引起的潜伏感染，将油桃放入无菌纸袋中，在 -20°C 下冷冻 48 小时以损伤表皮。为了比较不同的处理方案，通过修正的冈珀茨模型对潜伏感染的发生率进行建模以描述生理时间。采后由 spp. 引起的采前自然潜伏感染的激活和/或发展主要与采后的温度和培养时间有关。在 4°C 下进行任何少于 11 天的采后处理来储存油桃，可避免褐腐症状，并减少由 spp. 引起的采前潜伏感染的激活和/或发展，而更多的冷藏天数会导致潜伏感染激活和/或发展的指数期。所采用的冈珀茨模型可用于预测采后条件下由 spp. 引起的潜伏感染的激活和/或发展，并关注采后寿命。据我们所知，这是首次研究采后处理对水果潜伏感染的影响。
