Rot Risk Factors for Tomatoes during Storage

文献类型： 外文期刊

第一作者： Zhang Xuejie

作者： Zhang Xuejie;Wang Jinyu;Suyanling;Du Yongchen;Holmes, R.;Kreidl, S.

作者机构：

关键词： tomato;rot;risk;inoculation dose;cultivar;storage time;temperature;wrap

期刊名称：INTERNATIONAL SYMPOSIUM ON VEGETABLE PRODUCTION, QUALITY AND PROCESS STANDARDIZATION IN CHAIN: A WORLDWIDE PERSPECTIVE

ISSN： 0567-7572

年卷期： 2012 年 944 卷

页码：

收录情况： SCI

摘要： Postharvest rotting is a serious problem for tomatoes worldwide, so the risk of postharvest factors in rot susceptibility needs to be better understood. This paper investigated the effect of postharvest risk factors on the incidence and severity of rots in tomatoes. The risk factors assessed included tomato cultivars ('Jinguan No. 1', 'FA189' and 'Zhongza No. 9'), storage time (7 days), temperature (4+/-1 degrees C and 26 degrees C+/-1 degrees C), wrapping (wrapped with 0.01 mm PE film and unwrapped) and concentration of inoculum (the tomatoes were artificially inoculated with 5 doses, 0, 1.0x10(3), 1.0x10(4), 1.0x10(5), 1.0x10(6) spores/ml of Botrytis cinerea Pers). The results showed that inoculation dose and storage time had the greatest significant effect on postharvest rots of tomatoes (p<0.01). Tomato cultivar had a remarkable significant effect on rot severity (p<0.01), but no effect on incidence (p>0.05), with the mid-hard cultivar 'Jinguan No. 1' being the most perishable. Storage temperature and wrapping both had remarkable significant effects on postharvest tomato rots (p<0.01), low temperature storage significantly reduced rot incidence and severity (p<0.01), but wrapping significantly increased incidence and severity (p<0.01). To sum up, the risk of developing postharvest rots is influenced by inoculation dose, time, temperature, wrapping and cultivar. Reducing the initial count of microbes on the fruit, keeping an appropriate shelf-life and storing unwrapped at low temperatures are the best practice for controlling postharvest rots of tomatoes.

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