Effect of hot water dipping for control of post harvest microbial disease of pear (pyrus communis l.)

摘要

Hot water dipping has been found effective against the most common Physalospora Canker (botryosphaeria berengeriana) disease of pear fruits in Japan. Fruits have been treated with the hot water at different time and temperature combinations. It has been observed that 48 deg C for 20 and 30 min and 50 deg C for 5 and 7 min was the best for control of the fungal disease to the maximum level but not completely. At this temperature quality of the fruit with reference to its color change could also been possible to maintain. The temperature of 54 deg C for 7 min was able to control the fungus completely when it was treated with hot water directly.