Prestorage Conditioning and CO_2 Pretreatment for Control of Postharvest Rot in Kiwifruit Inoculated with Botrytis cineria and Botryosphaeria dothidea

摘要

This experiment was conducted to determine the effects of wound conditioning and CO_2 pretreatment on the rate of decay in 'Hayward' kiwifruits (Actinidia deliciosa) inoculated with Botrytis cineria and Botryosphaeria dothidea. Before pathogen inoculation, fruits were wounded with micropipette tip (5 mm in diameter and depth) and then conditioned at 10°C for 3 and 4 days and 20°C for 2 and 3 days, respectively. Fruit firmness gradually decreased with storage time and was the lowest in fruits conditioned at 20°C for 3 days among the treatments. Hunter 'L' value slightly decreased with raising conditioning temperature and increasing conditioning duration regardless of pathogen treatments. Rate and degree of Botrytis rot were not affected by the conditioning treatments, while Botryosphaeria rot increased with the conditioning, especially at 20°C for 2 or 3 days. After pathogen inoculation, fruits were pretreated with 30% CO_2 for 1, 2, and 3 days, respectively. Fruit firmness decreased with increasing storage duration and was significantly lower in control than in fruits treated with CO_2 in both B. cineria and B. dothidea. Hunter 'L' value considerably decreased in control compared to CO_2 treatments in both pathogens. Rates and degree of fruitdecay were significantly lower in fruits treated CO_2 than those fruits non-treated with either pathogen, regardless of exposure duration. Before storage, fruits pretreated with 30% CO_2 for 1, 2, and 3 days extended the shelf life of fruits by reducingthe rate of fruit decay caused by B. cineria and B. dothidea.