Naslov
Pojava fitopatogenih gljiva na toplinski tretiranim plodovima nektarine sorte 'Diamond Ray' tijekom skladištenja
(Occurance of phytopathogenic fungy on heat-treated nectarine 'Diamond Ray' during storage)

Autori
Fruk, Goran ; Nišević, Lidija ; Sever, Zdravka ; Miličević, Tihomir ; Jemrić, Tomislav

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
46th Croatian and 6th International Symposium on Agriculture : Book of Abstracts = 46. hrvatski i 6. međunarodni simpozij agronoma : knjiga sažetaka / Pospišil, Milan - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2011, 292-293

ISBN
978-953-6135-73-8

Skup
46th Croatian and 6th International Symposium on Agriculture = 46. hrvatski i 6. međunarodni simpozij agronoma

Mjesto i datum
Opatija, Hrvatska, 14.02.2011. - 18.02.2011

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
čuvanje; Penicillium expansum; Botrytis cinerea; Monilinia sp.; kakvoća; trulež
(storage Penicillium expansum; Botrytis cinerea; Monilinia sp.; quality; decay)

Sažetak
Nectarine is important seasonal fruit that has been requested in the market for a longer period of time then it matures. Although it is climacteric, fruit is harvested closer to “ready- to-eat” maturity than the other climacteric fruit because of very late accumulation of aroma in fruit. High degree of maturity at the harvest and the high content of water and sugar it is very suspectible for plant pathogen organisms, which limits its storeability. Nectarines in the NA can be stored for up to 4 weeks, but during this period a large losses are possible due to the pathogen attack. The most important pathogens during nectarine storage in Croatia are Penicillium expansum, Botrytis cinerea and Monilinia sp. Postharvest application of fungicides is not allowed, so it is necessary to find altenrative methods that are environmentally friendly. The occurrence of pathogens on heat treated fruits of nectarine (Prunus persica var. nectarina cv. 'Diamond Ray') stored for four weeks at 0 °C in NA was studied. The investigated treatments were hot air (hot air treatment till fruit reach 45 °C near stone - HAT) and immersion in hot water at a temperature of 48 °C for 6 minutes (HWD 48) and 52 °C for 2 minutes (HWD 52). The determination of pathogens and percentage of fruit with symptoms of fungal diseases, was conducted after 5 days of self-life. Fruit quality parameters (firmness, soluble solids, total acidity, pH, EC) were alse investitgated. There is almost no diference among the tested treatments is almost no difference in the fruit quality. The most common pathogens were Penicillium expansum and Botrytis cinerea. The treatment of HAT had the least rotten fruit after four weeks of storage. It is necessary to optimize the effectiveness of heat treatment and to explore the effects on fruit quality.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

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