Control of Postharvest Decay by Fumigation with Acetic Acid or Plant Volatile Compounds

摘要

Stored pome, stone fruit and berry crops are subject to postharvest decay if they are not protected against plant pathogens such as Botrytis cinerea, Penicillium expansum, Monilinia spp., or Rhizopus stolonifer. Decay in table grapes primarily causedby B. cinerea is prevented by frequent fumigations with sulfur dioxide over the storage period. Although there are many advantages to the use of fumigation, it is used infrequently for the control of postharvest decay. Studies on a wide range of materials that can be used as fumigants has identified several that appear to be good candidates for use on berries, pome fruit, and stone fruit to prevent postharvest decay. In this review the focus is on two classes of naturally occurring chemicals used as fumigants, acetic acid and plant volatile compounds. The first that is discussed is acetic acid usually applied as a vapor of glacial acetic acid or occasionally as vinegar. Details are presented on its use for both large and small volumes of produce as well as its use as a sanitizing agent for storage rooms and bins. Results from several published studies with a wide range of crops and under various conditions of temperature and humidity are summarized. These results provide a good picture of the efficacyof AA vapor and its potential to cause phytotoxicity on certain crops. Two compounds identified as plant volatiles, hexanal and 2-trans-hexenal, are discussed in detail. In this review the emphasis is placed on their ability to inhibit postharvest pathogens and their use in an overall postharvest strategy in combination with 1-methylcyclopropene (1-MCP).