Eliane Aparecida Benato

Vaporização de ácido acético para o controle pós-colheita de botrytis cinerea em uva 'Itália'

ABSTRACT – Two in vivo trials were carried out in order to evaluate the effect of acetic acid vapor (AA) as an alternative for postharvest control of gray mold (Botrytis cinerea) in ‘Italia’ grapes. The direct and indirect effect of AA over treated bunches before and after pathogen inoculation was evaluated. In trial 1, grape bunches were inoculated and after 4 h submitted to AA vapors (0.0, 0.25, 0.5, 1.0 or 2.0 mL) in hermetic chambers (200 L), at 25±1 oC / 70-80 % RH, for 30 min. In trial 2, grape bunches were vaporized or not with AA (1 mL 100 L -1 ) and after 24, 48, 72 or 96 h, inoculated with B. cinerea. For inoculation, in each bunch (10 per treatment) 10 berries were injured with a ±2 mm deep puncture and sprayed with a spore suspension (±10 5 conidia mL -1 ). After treatments, bunches were stored at 25±1 oC / 80-90 % RH and daily evaluated regarding rot incidence and severity. The in vitro effect of AA vapor on pathogen control was evaluated in order to verify if this agent would directly affect mycelia growth and B. cinerea conidia germination. In the in vivo trials, AA vapor control B. cinerea rot in ‘Italia’ grape in bunches inoculated before and after treatment with AA. Grapes inoculated 48 h after treatment with AA showed the lowest disease incidence index. In vitro AA has a direct effect on mycelia growth and conidia germination of B. cinerea.Index terms: Vitis vinifera L., gray mold, alternative control.

Chitosan and fungicides on postharvest control of Guignardia citricarpa and on quality of 'Pêra Rio' oranges

ABSTRACT Citrus fruits are affected by the black spot disease caused bythe fungus Guignardia citricarpa . Chitosan can be used as coveringfor fruits and may delay the ripening process and inhibit the growthof some fungi. Thus, the control of citrus black spot using chitosanand the fungicides thiabendazole and imazalil was assessed inaddition to the physicochemical quality of ‘Pera Rio’ oranges.The oranges were immersed into chitosan, thiabendazole orimazalil, and in chitosan mixed with both fungicides. The fruitswere then stored at 25 °C, 80% RH, for 7 days and, after this Rappussi, M.C.C.; Benato, E.A.; Cia, P. & Pascholati, S.F. Chitosan and fungicides on postharvest control of Guignardia citricarpa and onquality of ‘Pera Rio’ oranges. Summa Phytopathologica, v.37, n.3, p.142-144, 2011. storage period, subjected to physicochemical analyses. Chitosanin association with the fungicides reduced black spot in ‘Pera Rio’oranges and delayed the change in the orange skin colour fromgreen to yellow during the postharvest storage. Total soluble solids,titratable acidity, pH, ascorbic acid content and ratio were notinfluenced by the treatments. Thus, chitosan applied with thefungicides thiabendazole and imazalil showed potential to controlthe development of black spot lesions on ‘Pera Rio’ oranges duringthe postharvest period.

Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation

The application of technologies to extend the postharvest life of mangosteen fruit was studied and compared to storage at 25 °C/70-75%R.H (25 °C control treatment). The fruits were packed in expanded polystyrene (EPS) trays (5 fruits/tray). Five treatments were carried out at 13 °C/ 90-95% RH: application of carnauba wax coating, lecithin + CMC (carboxymethyl cellulose) coating, 50 µm LDPE (low density polyethylene) film coating, 13 µm PVC (Polyvinyl chloride), and non-coated sample (13 °C control treatment). Physicochemical analyses were performed twice a week. A statistical design was completely randomized with 8 repetitions for each treatment plus the control treatment. The results were submitted to variance analysis, and the averages compared by the Tukey test at 5% probability. Among the quality parameters analyzed, more significant differences were observed for weight loss, texture, and peel moisture content. The results showed that the maximum storage period for mangosteen at 25 °C is two weeks; while storage at13 °C can guarantee the conservation of this fruit for 25 days. Therefore, the treatment at 13 °C/90-95% RH without the use of coatings and films was more effective and economical.

Quitosana no controle pós-colheita da podridão mole em caqui 'rama forte'

ABSTRACT CHITOSAN ON THE POSTHARVEST CONTROL OF SOFT ROT IN ‘RAMA FORTE’ PERSIMMONThe objective of this research was to evaluate the effect of chitosan in addition to de-astringency process on the control of Rhizopus stolonifer in ‘Rama Forte’ persimmon and on in vitro mycelial growth. Persimmon were submitted to de-astringency process using CO 2 (70% / 18 h), in hermetic chambers. Next, fruit were inoculated through subcuticular injections of a R. stolonifer spore suspension (3x10 5 spore mL -1 ) and 2 hours later at 25 °C immersed into chitosan (0, 0.5, 1.0, 1.5, and 2.0%), for 1 min. Fruit were stored at 25 °C / 80% RH, and checked for rot severity and incidence of soft rot, during 5-days of storage. After storage the skin color, firmness and astringency index were evaluated in persimmons. In vitro , mycelial growth was evaluated on PDA media emended with chitosan or citric acid. Chitosan 1.5% reduces severity and soft rot incidence and does not influence the astringency loss, firmness and skin color.

Influência de tratamento térmico e sistemas de embalagens na qualidade de lichia 'Bengal

Litchi fruits cv. Bengal were submitted to hydrothermal treatments and packed in PET trays with lid (BT) and covered with PVC film 15µm (BF). The treatments were : T1-BT- and T2-BF without hydrothermal treatment; T3-BT-water at 55 o C for 20s, T4-BF-water at 55oC for 20s, T5-BT-water at 55o C for 10s plus citric acid 60% for 10s, T6-BF-water at 55oC for 10s plus citric acid 60% for 10s, T7-BT- citric acid 60% for 20s and T8-BF- citric acid 60% for 20s. Changes in the main physical, chemical and sensory characteristics and the presence of disease in litchi stored at 4oC and 25oC were evaluated. At the end of the study, litchi fruits were slightly less acid, with a slight increase in pH and a slight reduction of the soluble solids content. After two days at 25oC all fruits were infected by molds. The treatments T5, T6, T7, T8 were considered unacceptable (score > 4) from the 15th day, T1, T2, T3 and T4 were acceptable up to 21 days by visual assessment. The treatments T1 and T4 resulted in the best red color. Treatment T2 had the highest values of firmness of the pericarp, showing that the PVC film protected against loss of firmness, moisture and wilting. The weight loss was lower for the treatments T6 and T8 (0.4%) both with PVC film, and more than T5 (5.6%) with PET tray with lid.

Ethanol on the postharvest control of anthracnose in ‘Kumagai’ guava

The aim of this study was to evaluate the effects of ethanol on the control of Colletotrichum spp. in ‘Kumagai’ guava and on the fruit physical-chemical attributes. For this purpose, three assays were carried out. For the first assay, fruit were exposed to ethanol vapor (0, 1, 2, 4, and 8 mL·kg-1), applied in hermetic containers. On the second, ethanol was applied by immersion for 2 minutes in different concentrations (20, 30, 40, and 50%). On the last assay, fruit were immersed in 30, 40, and 50% ethanol for 2, 5, and 10 minutes. Fruit that were not exposed to volatile (first assay) or water treated (second and third assay) were used as control. In all assays, guavas were first inoculated with a conidial suspension of Colletotrichum spp. and after 2 hours, fruit were subject to ethanol. Fruit were stored at 25 °C / 80% RH for 8 days and assessed for incidence, rot severity and physical-chemical properties. Conidial germination POST HARVEST TECHNOLOGY Article Ethanol on the postharvest control of anthracnose in ‘Kumagai’ guava Francine Scolfaro Ponzo1, Eliane Aparecida Benato2, Barbara Marçon Pereira da Silva3, Patrícia Cia4* 1.Faculdade de Ensino Superior Santa Bárbara Engenharia Agronômica Tatuí (SP), Brazil. 2.Instituto Agronômico Centro de Ecofisiologia e Biofísica Campinas (SP), Brazil. 3.Instituto Agronômico Programa de Pós-Graduação em Agricultura Tropical e Subtropical Campinas (SP), Brazil. 4.Instituto Agronômico Centro de Engenharia e Automação Jundiaí (SP), Brazil. *Corresponding author: pcia@iac.sp.gov.br Received: Nov. 21, 2016 – Accepted: Apr. 10, 2017 and mycelial growth of Colletotrichum spp. were evaluated on in vitro assays. It was observed that 40 and 50% of ethanol, applied by fruit immersion for 2 min, reduced incidence and anthracnose severity with no changes in the guava physical-chemical attributes, when fruit were stored at 25 °C. Applied as a vapor, ethanol reduced only the incidence, but did not reduce anthracnose severity in guavas stored at 25 °C. Under cold storage, fruit treated with 40% ethanol exhibited a reduction of 19% in anthracnose severity. In vitro, ethanol vapor at 70 and 140 μL·L-1 inhibited Colletotrichum spp. mycelial growth rate and when incorporated in potato-dextrose-agar, ethanol (30, 40 and 50%) inhibited Colletotrichum spp. mycelial growth rate and conidial germination.