Inhibition Effects of Infrared Radiation Prior to Cold Storage Against on Yellow Peach ().

During postharvest storage, the yellow peach () is susceptible to infection by , which causes fruit decay and produces multiple toxins (ATs), leading to economic losses and potential health risks. The present study investigated the inhibitory effects of infrared radiation treatment against on yellow peaches. Our in vitro experimental results indicated that infrared radiation at 50 °C for 30 min could completely inhibit fungal growth and AT production. Furthermore, infrared treatments prior to cold storage effectively delayed the onset of decay and significantly reduced the lesion diameter, decay rate, and AT levels in the yellow peaches inoculated with . After the peaches underwent infrared radiation at 50 °C for 30 min and then cold storage for 60 days, the levels of tenuazonic acid, alternariol, alternariol methyl ether, and altenuene in the yellow peaches decreased by 95.1%, 98.6%, 76.1%, and 100.0%, respectively. Additionally, infrared radiation caused slight changes in their firmness, total soluble solids, and concentrations of sugar and organic acids, indicating minor negative impacts on the quality of the yellow peaches. Therefore, the present work provides a novel strategy for controlling and AT contamination, thereby extending the shelf-life of yellow peaches, and improving food safety administration.