Fighting storage rots in apples

The technology for hot water treatment was developed many years ago but it was not used widely due to availability of fungicides. In organic production, however, fungicides are abandoned and alternative methods are needed. Short-term hot water treatment of apple fruits has shown to postpone the development of storage rots if used correctly. Incorrect use results in skin browning after several weeks of storage. Overall, apple fruits can tolerate 3 min dipping at 52 °C, however, there are variation in sensitivity between fruits. Fruits emit volatile organic compounds in response to heat stress. The volatile method showed that there is a relation between the concentration of emitted volatiles and skin browning. At present, scientists examine if there is a relation between the volatile profile of fruits in storage and storage rot.

Publications

Økologi & Erhverv ISSN: 1904-1586

Fighting storage rots in apples Published: 13-01-2017

Documents

Fighting storage rots in apples / Til kamp mod lagerråd i æbler (Danish) Publication in other stakeholder journal/magazine. This article was published in ‘Økologi & Erhverv’ 13 January 2017

Details

Activity type

Publication in other stakeholder journal/magazine

Activity work package

Fruit quality; improvement of fruit handling/storage

Activity number

AU-WP4-A6

Activity contact

Merete Edelenbos
Aarhus University, Department of Food Science
Kirstinebjergvej 10, 5792 Aarslev, Denmark
email: [email protected]

Activity partner

AU

Activity country

Denmark

Last edit

22-05-2018