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Control of Fungal Storage Rots of Apples by Hot-Water Treatments: A Northern European Perspective

Kontrolle pilzlicher Lagerfäulen des Apfels durch Heißwasserbehandlungen: eine nordeuropäische Perspektive

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Abstract

In the Lower Elbe region of Northern Germany and in other Northern European fruit production areas, about 80 % of all storage rots of apples are caused by Neofabraea alba and N. perennans. Other pathogens include Colletotrichum acutatum, Monilinia fructigena, Phaci­diopycnis washingtonensis, Neonectria galligena, Botrytis cinerea, Penicillium expansum and Fusarium avenaceum. Hot-water treatments of freshly harvested fruits for 3 min at 50–52 °C gave high efficacies against most of these storage rots except F. avenaceum. Substantial evidence supported a heat shock-induced antimicrobial response rather than a direct killing of fungal inoculum as the principal mode of action of hot-water treatments in apples. Shorter exposures for < 30 s at 55–60 °C also provided good control of fungal storage rots and thereby offer new possibilities for this technology in Northern European fruit production. These possibilities include the integration of a hot-water unit into existing grading lines and the option to treat fruits at different time points, e.g. at harvest, after short-term storage and/or after long-term storage.

Zusammenfassung

In der Niederelbe-Region Norddeutschlands und in anderen nordeuropäischen Anbaugebieten werden etwa 80 % aller Lagerfäulen des Apfels durch Neofabraea alba und N. perennans verursacht. Zu den übrigen Schadpilzen zählen Colletotrichum acutatum, Monilinia fructigena, Phacidiopycnis washingtonensis, Neonectria galligena, Botrytis cinerea, Penicillium expansum und Fusarium avenaceum. Heißwasserbehandlungen frisch geernteter Früchte für 3 min bei 50–52 °C zeigten eine hohe Wirkung gegen die meisten Erreger, ausgenommen Fusarium avenaceum. Es lagen deutliche Hinweise darauf vor, dass die Hauptwirkung des Heißwassertauchens auf einer durch Hitzeschock induzierten antimikrobiellen Reaktion und nicht auf dem direkten Abtöten des pilzlichen Inokulums beruht. Kürzere Expositionen für < 30 Sekunden bei 55–60 °C waren ebenfalls wirksam gegen pilzliche Lagerfäulen und eröffnen neue Möglichkeiten für diese Technologie in der nordeuropäischen Obstproduktion. Diese betreffen den Einbau einer Heißwasser-Einheit in bestehende Sortieranlagen sowie Möglichkeiten der Behandlung von Früchten zu verschiedenen Zeitpunkten, beispielsweise zur Ernte, nach kurzer Lagerung und/oder nach längerer Lagerung.

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Acknowledgements

We thank Anette and Stig Sørensen (Dept. of Food Science, University of Aarhus) for expert technical assistance, Carsten Sørensen (Innotheque APS, Middelfart, Denmark) for help with the construction of prototype equipment, and many Northern German apple growers for fruit donations. Our recent research activities on HWTs have been funded by several sources, including ‘ISAFRUIT’ (project no. 016279), ‘Bæredygtig fremtid for dansk konsumfrugt’ (Danish Ministry of Agriculture, project no. 3412-09-02385), Plan Danmark Fund, and ‘KLIMZUG-NORD’ (German Ministry of Science and Education, project no. 01R0805M).

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  1. Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792, Aarslev, Denmark

    Peter Maxin & Michelle Williams

  2. Esteburg Fruit Research and Advisory Centre, Moorende 53, 21635, Jork, Germany

    Roland W. S. Weber

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  1. Peter Maxin
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Correspondence to Roland W. S. Weber.

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Maxin, P., Williams, M. & Weber, R. Control of Fungal Storage Rots of Apples by Hot-Water Treatments: A Northern European Perspective. Erwerbs-Obstbau 56, 25–34 (2014). https://doi.org/10.1007/s10341-014-0200-z

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  • DOI: https://doi.org/10.1007/s10341-014-0200-z

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