post harvest lecture citrus-1
TRANSCRIPT
Green and blue mold – Penicillium spp.
Green mold
• Penicillium digitatum (green mould)
• P. italicum (blue mould)• Softening of damaged
tissue.• White fungal growth,
which progressively turns blue or green as spores develop.
• Infections develop from damaged areas.
• The growth of mould increases with storage
• Optimum temperatures (20-270C).
• Late season fruit more susceptible.
• Damaged rind is more susceptible.
3Blue mold
Green and blue mold – Penicillium spp.
Sour rot - Geotrichum candidum / G. citri-aurantii
• Very soft, watery decay.
• Distinct margin between
decayed and healthy tissue.
• Lesions covered with slimy
off-white spores
• Sour odour detectable.
• Prevalent after warm wet areas
• Pathogenic on ‘weak’,
wounded, bruised, and split fruit
• Lemons, limes and grape fruits stored for extended periods
• Ripe fruit is more susceptible
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Stem end rot - Lasiodiplodia theobromae
• Softening of tissue around button
• Brown rind with dark flesh beneath
• Rapid decay down the axis of the fruit reaching stylar end
• Abundant rainfall during crops eason
• Ethylene degreening treatments predispose fruit to Botryodiplodia infection
• Quiesecent in floral remnants under the sepals of fruit
• Botryodiplodia – 300C • Phomopsis, Dothiorella -
230C
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Brown rot - Phytophthora citrophthora
• Greyish brown firm and leathery spot
• Pungent odour• Fine white spore bearing
mould on peel• Develops rapidly at - 250C
Anthracnose - Colletotrichum gloeosporioides
Tear stain
• Superficial leathery
appearance
• Silver/grey to dark lesions.
• Tear-staining pattern
• Pink tinge (spores) under
humid conditions.
• Infection occurs by rain-splash during autumn.
• ethylene degreening increases sensitivity to anthracnose
• Quiescent - appressoria
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Trichoderma rot - Trichoderma viride
• Peel turns dark brown• Veins on the interior
surface of the peel turn brown
• Odour of coconuts• Yellow green to dark
green sporulation on surface
Management• Careful handling• Sanitation• Sodium-ortho phenyl phenate, sodium carbonate
• Benzimidazole and imazalil• Curing citrus fruits at 360C for 3 days• Yeast, eg. Debaryomyces, Pichia
• Candida famata, Pseudomonas syringae, Aureobasidium pullulans
• Aspire – Candida oleophila• Biosave – P. syringae
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Management
• Stem end rots – TBZ, Benomyl, Imazalil, prochloraz
• Brown rot – Fixed copper fungicides, Metalaxyl, Fosetyl-Al
• Hot water dip treatments at 46-490 C for 3 min• Stem-end rots – Refrigeration between 4-70 C • Anthracnose- <100 C
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Citrus disorders
Chilling injury• Critical temperature – 10-150C for grapefruit,
lemons and lime• 1 and 50C – Oranges, mandarins
• Brown pitting of rind• Watery breakdown• Brown staining of peel or peel tissue collapse• Oil gland darkening – grapefruits• Albedo browning, membranous stain - lemons
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Chilling injury
• Abnormal biochemical changes• Moisture loss from peel• Growth regulators and fungicides
• Varies from season to season
Chilling injury vs. Pitting
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Peel tissue collapseDevelops in 4-6 weeks in storageReduced by waxing
Oil gland targetedDevelops in 3-4 daysCaused by wax application
Chilling injury-Management
• Reduction of moisture loss by applying oil, wax (shellac) or film
• Maintain high humidity• Sealing in polyethylene film• Pre-conditioning of fruits to chilling temperatures• Intermittent heating• Fungicide application (eg. TBZ)
• Low oxygen and high CO2
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Optimal temperature with proper wax is the best means for controlling chilling injury
Freezing injury
• Temperature below -1.50C
• Browning of peel
• Water soaked membranes between the segments
• Mandarins- crystals in pulp
• Grapefruit – milky appearance of pulp
• Cavities in flesh
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Oleocellosis or rind-oil spotting
• Common on lemons and limes• Injured areas firm, irregular in shape• Yellow, green or brown discolouration
• Oil glands appear prominent
Reasons• Compression of fruits
• Sudden spell of cold weather• Physical injury to the peel• Fruits harvested in cool, wet periods
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Oleocellosis
Management• Pre-harvest spray of ethylene• Avoid harvesting immature turgid fruits
• Avoid picking too early in the season
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