scholarly journals Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate

Plant Disease ◽  
2001 ◽  
Vol 85 (4) ◽  
pp. 371-376 ◽  
Author(s):  
Lluís Palou ◽  
Joseph L. Smilanick ◽  
Josep Usall ◽  
Inmaculada Viñas
Keyword(s):  
Sodium Bicarbonate ◽  
Sodium Carbonate ◽  
Room Temperature ◽  
Hot Water ◽  
Penicillium Italicum ◽  
Blue Mold ◽  
Green Mold ◽  
Carbonate Solutions ◽  
Immersion Period

Control of citrus blue mold, caused by Penicillium italicum, was evaluated on artificially inoculated oranges immersed in water at up to 75°C for 150 s; in 2 to 4% sodium carbonate (wt/vol) at 20 or 45°C for 60 or 150 s; or in 1 to 4% sodium bicarbonate at room temperature for 150 s, followed by storage at 20°C for 7 days. Hot water controlled blue mold at 50 to 55°C, temperatures near those that injured fruit, and its effectiveness declined after 14 days of storage. Sodium carbonate and sodium bicarbonate were superior to hot water. Temperature of sodium carbonate solutions influenced effectiveness more than concentration or immersion period. Sodium carbonate applied for 150 s at 45°C at 3 or 4% reduced decay more than 90%. Sodium bicarbonate applied at room temperature at 2 to 4% reduced blue mold by more than 50%, while 1% was ineffective. In another set of experiments, treatments of sodium bicarbonate at room temperature, sodium carbonate at 45°C, and hot water at 45°C reduced blue mold incidence on artificially inoculated oranges to 6, 14, and 27%, respectively, after 3 weeks of storage at 3°C. These treatments reduced green mold incidence to 6, 1, and 12%, respectively, while incidence among controls of both molds was about 100%. When reexamined 5 weeks later, the effectiveness of all, particularly hot water, declined. In conclusion, efficacy of hot water, sodium carbonate, and sodium bicarbonate treatments against blue mold compared to that against green mold was similar after storage at 20°C but proved inferior during long-term cold storage.

Non-chemical treatments for preventing the postharvest fungal rotting of citrus caused by Penicillium digitatum (green mold) and Penicillium italicum (blue mold)

2019 ◽  
Vol 86 ◽  
pp. 479-491 ◽  
Author(s):  
Konstantinos Papoutsis ◽  
Matthaios M. Mathioudakis ◽  
Joaquín H. Hasperué ◽  
Vasileios Ziogas
Keyword(s):  
Penicillium Digitatum ◽  
Penicillium Italicum ◽  
Blue Mold ◽  
Chemical Treatments ◽  
Green Mold

THE EVOLUTION OF CARBON DIOXIDE IN THE A.-C. ELECTROLYSIS OF SODIUM CARBONATE AND BICARBONATE SOLUTIONS, AND THE DISCHARGE POTENTIALS OF CARBONATE AND BICARBONATE IONS

1934 ◽  
Vol 11 (4) ◽  
pp. 539-546
Author(s):  
J. W. Shipley
Keyword(s):  
Carbon Dioxide ◽  
Sodium Bicarbonate ◽  
Sodium Carbonate ◽  
Current Flow ◽  
Platinum Electrodes ◽  
Sodium Salts ◽  
Bicarbonate Ions ◽  
Carbonate Solutions ◽  
Bicarbonate Solutions ◽  
Discharge Potential

The a.-c. electrolysis of sodium carbonate solutions at voltages as high as 110, even when arcing occurs on the electrodes, does not cause the evolution of carbon dioxide. In the a.-c. electrolysis of aqueous bicarbonate solutions with platinum electrodes, hydrogen, oxygen and carbon dioxide are evolved freely until all the bicarbonate has been transformed to carbonate, after which the evolution of carbon dioxide ceases and only hydrogen and oxygen are given off. In a.-c. electrolysis of sodium bicarbonate solutions and solutions of the sodium salts of aliphatic acids, a deposit of finely divided platinum is formed on the electrodes. This deposit inhibits the evolution of carbon dioxide, hydrogen and oxygen, but does not affect the current flow. The decomposition potential of bicarbonate solutions in respect to the evolution of carbon dioxide on smooth platinum and with d.c. was found to be 2.2 volts, and of carbonate solutions, 3.5 volts. The anodic discharge potential of HCO3− is − 1.45 to − 1.50 volts, and of CO3−−, − 1.90 to − 1.95 volts. The evolution of carbon dioxide does not appear to cause any polarizing effect on the anode.

scholarly journals Impact of a Brief Postharvest Hot Water Drench Treatment on Decay, Fruit Appearance, and Microbe Populations of California Lemons and Oranges

2003 ◽  
Vol 13 (2) ◽  
pp. 333-338 ◽  
Author(s):  
Joseph L. Smilanick ◽  
David Sorenson ◽  
Monir Mansour ◽  
Jonah Aieyabei ◽  
Pilar Plaza
Keyword(s):  
Sodium Carbonate ◽  
High Volume ◽  
Hot Water ◽  
In Vitro Tests ◽  
Citrus Limon ◽  
Sour Rot ◽  
Green Mold ◽  
Water Treatments ◽  
The Impact

A brief (15 or 30 seconds) high-volume, low-pressure, hot-water drench at 68, 120, 130, 140, or 145 °F (20.0, 48.9, 54.4, 60.0, or 62.8 °C) was applied over rotating brushes to `Eureka' lemons (Citrus limon) and `Valencia' oranges (Citrus sinensis). The impact of this treatment on populations of surface microbes, injury to the fruit, the incidence of green mold (Penicillium digitatum)or sour rot (Geotrichum citri-aurantii), when inoculated into wounds one day prior to treatment, and temperatures required to kill the spores of these fungi and P. italicum suspended in hot water were determined. Fruit microbial populations were determined immediately after treatment. Decay and injuries were assessed after storage for 3 weeks at 55 °F (12.8 °C). The efficacy of the hot water treatments was compared to immersion of fruit in 3% wt/vol sodium carbonate at 95 °F (35.0 °C) for 30 seconds, a common commercial practice in California. Initial yeast and mold populations, initially log10 6.0 per fruit, were reduced to log10 3.3 on lemons and log10 4.2 on oranges by a 15-second treatment at 145 °F. Green mold control improved with increasing temperature and treatment duration. Green mold incidence was reduced from 97.9% and 98.0% on untreated lemons and oranges, respectively, to 14.5% and 9.4% by 30 seconds treatment with 145 °F water. However, immersion of lemons or oranges in 3% wt/vol sodium carbonate was superior and reduced green mold to 8.0% and 8.9%, respectively. Sour rot incidence on lemons averaged 84.3% after all water treatments, and was not significantly reduced, although arthrospores of G. citriaurantii died at lower water temperatures than spores of P. digitatum and P. italicum in in vitro tests. Sodium carbonate treatment for 30 seconds at 95 °F reduced sour rot to 36.7%. None of the treatments caused visible injuries to the fruit.

scholarly journals Light: An Alternative Method for Physical Control of Postharvest Rotting Caused by Fungi of Citrus Fruit

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
İbrahim Kahramanoğlu ◽  
Muhammad Farrukh Nisar ◽  
Chuying Chen ◽  
Serhat Usanmaz ◽  
Jinyin Chen ◽  
...  
Keyword(s):  
Fungal Pathogens ◽  
Light Exposure ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Solar Light ◽  
Special Focus ◽  
Penicillium Italicum ◽  
Blue Mold ◽  
Health Concerns ◽  
Green Mold

Solar light has fundamental roles in vast chemical, biochemical, and physical process in biosphere and hence been declared as “source of life.” Solar light is further classified into a broad range of electromagnetic waves, and each region in the solar spectrum bears its unique actions in the universe or biosphere. Since centuries, solar light is believed as a potent source of killing pathogens causing postharvest losses on food products as well as human skin diseases. Citrus fruit crops are widely produced and consumed across the world, but due to their higher juicy contents, Penicillium italicum (blue mold) and Penicillium digitatum (green mold) make their entry to decay fruits and cause approximately 80% and 30% fruit losses, respectively. Agrochemicals or synthetic fungicides are highly efficient to control these postharvest fungal pathogens but have certain health concerns due to toxic environmental residues. Therefore, the scientific community is ever looking for some physical ways to eradicate such postharvest fungal pathogens and reduce the yield losses along with maintaining the public health concerns. This review article presents and discusses existing available information about the positive and negative impacts of different spectrums of solar light exposure on the postharvest storage of citrus fruits, especially to check citrus postharvest rotting caused by Penicillium italicum (blue mold) and Penicillium digitatum (green mold). Moreover, a special focus shall be paid to blue light (390–500 nm), which efficiently reduces the decay of fruits, while keeping the host tissues/cells healthy with no known cytotoxicity, killing the fungal pathogen probably by ferroptosis, but indepth knowledge is scanty. The study defines how to develop commercial applications of light in the postharvest citrus industry.

scholarly journals Influence of Concentration of Soda Ash, Temperature, and Immersion Period on the Control of Postharvest Green Mold of Oranges

Plant Disease ◽  
1997 ◽  
Vol 81 (4) ◽  
pp. 379-382 ◽  
Author(s):  
J. L. Smilanick ◽  
B. E. Mackey ◽  
R. Reese ◽  
J. Usall ◽  
D. A. Margosan
Keyword(s):  
Response Surface Model ◽  
Effective Control ◽  
Surface Model ◽  
Green Mold ◽  
Carbonate Solutions ◽  
Immersion Period ◽  
Primary Finding ◽  
The Difference ◽  
Soda Ash ◽  
Better Than

Oranges were inoculated with spores of Penicillium digitatum, the citrus green mold pathogen, and immersed 24 h later in heated soda ash (Na2CO3, sodium carbonate) solutions to control postharvest citrus green mold. Oranges were immersed for 1 or 2 min in solutions containing 0, 2, 4, or 6% (wt/vol) soda ash heated to 35.0, 40.6, 43.3, or 46.1°C. After 3 weeks of storage at 10°C, the number of decayed oranges was determined. Soda ash significantly controlled green mold in every test. The most effective control of green mold was obtained at 40.6 or 43.3°C with 4 or 6% soda ash. The concentration of soda ash greatly influenced efficacy, whereas the influences of temperature or immersion period on soda ash efficacy were small. Solutions of 4 and 6% soda ash were similar in efficacy and provided superior control of green mold compared with 2% soda ash. The control of green mold by soda ash solutions heated to 40.6 or 43.3°C was slightly superior to control by solutions heated to 35.0 or 46.1°C. The control of green mold by 1-min immersion of inoculated oranges in heated soda ash solutions was inferior to immersion for 2 min, but the magnitude of the difference, particularly with 6% soda ash, was small. A second-order response surface model without interactions was developed that closely described the influence of soda ash concentration, temperature, and immersion period on efficacy. The efficacy of soda ash under commercial conditions was better than that predicted by the model, probably because under commercial conditions the fruit were rinsed less thoroughly with water after treatment than in laboratory tests. The primary finding of this work was that soda ash controlled 24-h-old green mold infections at commercially useful levels using shorter immersion periods and lower temperatures than those recommended by other workers for the use of soda ash on lemons. The oranges were not visibly injured in any test.

Hot water, sodium carbonate, and sodium bicarbonate for the control of postharvest green and blue molds of clementine mandarins

2002 ◽  
Vol 24 (1) ◽  
pp. 93-96 ◽  
Author(s):  
Lluı́s Palou ◽  
Josep Usall ◽  
José A Muñoz ◽  
Joseph L Smilanick ◽  
Inmaculada Viñas
Keyword(s):  
Sodium Bicarbonate ◽  
Sodium Carbonate ◽  
Hot Water

scholarly journals Protective Cerium-Based Layered Double Hydroxides Thin Films Developed on Anodized AA6082

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Muhammad Ahsan Iqbal ◽  
Michele Fedel
Keyword(s):  
Thin Films ◽  
Corrosion Resistance ◽  
Electrochemical Impedance ◽  
Barrier Properties ◽  
Hot Water ◽  
Aluminum Surface ◽  
Anodized Aluminum ◽  
Immersion Period ◽  
Double Hydroxides

In this work, CeMgAl-LDHs protective thin films were developed directly on the anodized aluminum surface, and on the “hot water-sealed” anodized aluminum specimens. The synthesized coatings were investigated by SEM-EDS and XRD and through long-term electrochemical impedance spectroscopy (EIS) spectra. The growth of CeMgAl-LDHs into/onto the micropores/defects of anodized film was found to significantly improve the LDH barrier properties with delaying coating degradation compared to LDHs developed on the “hot water-sealed” surface. The unmodified LDHs “without cerium addition” were also developed to compare the influence of cerium on the structural and electrochemical properties of LDHs. It is also noteworthy that LDHs grown on the anodized surface provided dense and finer growth, while the addition of cerium ions was found to exhibit influential higher long-term corrosion resistance properties after the 1200 h immersion period.

scholarly journals Use of Phosphite Salts in Laboratory and Semicommercial Tests to Control Citrus Postharvest Decay

Plant Disease ◽  
2013 ◽  
Vol 97 (2) ◽  
pp. 201-212 ◽  
Author(s):  
L. Cerioni ◽  
V. A. Rapisarda ◽  
J. Doctor ◽  
S. Fikkert ◽  
T. Ruiz ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Sodium Carbonate ◽  
Color Change ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Potassium Sorbate ◽  
Phosphate Content ◽  
Blue Mold ◽  
Postharvest Decay ◽  
Potassium Phosphite

Potassium phosphite (KP) concentrations that inhibited the germination of 50% of Penicillium digitatum conidia were 229, 334, 360, 469, 498, or 580 mg/liter at pH 3, 4, 5, 6, 7, or 8, respectively. Increasing phosphate content in media reduced phosphite toxicity. To control green or blue mold, fruit were inoculated with P. digitatum or P. italicum, then immersed 24 h later in KP, calcium phosphite (CaP), sodium carbonate, sodium bicarbonate, or potassium sorbate for 1 min at 20 g/liter for each at 25 or 50°C. Mold incidence was lowest after potassium sorbate, CaP, or KP treatments at 50°C. CaP was often more effective than KP but left a white residue on fruit. KP was significantly more effective when fruit were stored at 10 or 15°C after treatment compared with 20°C. Acceptable levels of control were achieved only when KP was used in heated solutions or with fungicides. KP was compatible with imazalil (IMZ) and other fungicides and improved their effectiveness. KP increased thiabendazole or IMZ residues slightly. Phosphite residues did not change during storage for 3 weeks, except they declined when KP was applied with IMZ. KP caused no visible injuries or alteration in the rate of color change of citrus fruit in air or ethylene at 5 μl/liter.

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