Effect of Intermittent Curing on Mandarin Quality

Managing Postharvest Losses of Vegetables and Fruits: A Methodological Review

Vegetables and fruits are highly perishable agricultural commodities cultivated all over the world. However, inadequate handling practices have led to significant postharvest losses of these agricultural commodities, as well as the wastage of valuable resources, such as time and money. Hence, it can be observed that cultivators often experience significant financial setbacks as a result of inadequate comprehension regarding the nature and origins of these losses, insufficient preservation practices, and ineffective approaches to transportation and marketing. In addition, the utilization of suitable chemical agents during both the pre- and postharvest phases has the potential to prolong the shelf life of agricultural products. This preservation technique safeguards vegetables and fruits from pathogenic organisms and other forms of environmental harm, thereby enabling their availability for an extended duration. Therefore, this review proposes a methodology for managing fruits and vegetables postharvest to minimize losses and optimize returns.

Alternative Management Approaches of Citrus Diseases Caused by Penicillium digitatum (Green Mold) and Penicillium italicum (Blue Mold)

Green mold (Penicillium digitatum) and blue mold (Penicillium italicum) are among the most economically impactful post-harvest diseases of citrus fruit worldwide. Post-harvest citrus diseases are largely controlled with synthetic fungicides such as pyrimethanil, imazalil, fludioxonil, and thiabendazole. Due to their toxic effects, prolonged and excessive application of these fungicides is gradually restricted in favor of safe and more eco-friendly alternatives. This review comprehensively describes alternative methods for the control of P. digitatum and P. italicum: (a) antagonistic micro-organisms, (b) plant extracts and essential oils, (c) biofungicides, (d) chitosan and chitosan-based citrus coatings, (e) heat treatments, (f) ionizing and non-ionizing irradiations, (g) food additives, and (h) synthetic elicitors. Integrating multiple approaches such as the application of biocontrol agents with food additives or heat treatments have overcome some drawbacks to single treatments. In addition, integrating treatment approaches could produce an additive or synergistic effect on controlling both molds for a satisfactory level of disease reduction in post-harvest citrus. Further research is warranted on plant resistance and fruit-pathogen interactions to develop safer strategies for the sustainable control of P. digitatum and P. italicum in citrus.

Effect of High Temperature Treatments on Growth of Penicillium spp. and their Development on ‘Valencia’ Oranges

The effect of time (up to 24h) and temperature (40 to 55°C) has been evaluated on in vitro growth of Penicillium digitatum and Penicillium italicum on potato dextrose agar plates or on ‘Valencia’ oranges ( Citrus sinensis), previously inoculated with those pathogens. The effect of treatment on the fruit quality parameters has also been evaluated. In vitro, at 40 and 45°C, an exposure of 24h was required to inhibit subsequent mycelial growth of both pathogens during incubation for 1 week at 25°C. However, at 50 and 55°C, only 18 or 9h (6h for P. digitatum), respectively, were needed to achieve the same effect on both pathogens. Inoculated fruit was exposed for 18h at 40°C then stored for 5 days at 5°C plus 7 days at 20°C, and the experiment was repeated at three locations and over two fruit seasons. This curing regime controlled both pathogens effectively. Concerning quality changes, after cold storage (5°C), treated fruits showed a significant reduction in acid content and a slight delay on skin yellowing, on softening, and on weight losses, compared to the control fruits. These results suggest that the curing treatment could be a non-chemical alternative to the postharvest fungicides now used to control citrus green and blue moulds.