Chlorination and Postharvest Disease Control

M.D. Boyette; D.F. Ritchie; S.J. Carballo; S.M. Blankenship; D.C. Sanders

doi:10.21273/horttech.3.4.395

Chlorination and Postharvest Disease Control

HortTechnology ◽

10.21273/horttech.3.4.395 ◽

1993 ◽

Vol 3 (4) ◽

pp. 395-400 ◽

Cited By ~ 33

Author(s):

M.D. Boyette ◽

D.F. Ritchie ◽

S.J. Carballo ◽

S.M. Blankenship ◽

D.C. Sanders

Keyword(s):

Disease Control ◽

Fruits And Vegetables ◽

Control Method ◽

Postharvest Disease ◽

Postharvest Diseases ◽

Health Concerns ◽

Postharvest Handling ◽

Handling Practices

A significant portion of harvested produce never reaches the consumer due to, postharvest diseases. Various chemicals have been used to reduce the incidence of postharvest diseases. Many of these materials have been removed from the market in recent years due to economic, environmental, or health concerns. Although somewhat limited in the range of diseases controlled, chlorination is effective when combined with proper postharvest handling practices. Additionally, it is a relatively inexpensive postharvest disease control method that poses little threat to health or the environment. The proper use of chlorination in the management of postharvest diseases in fresh fruits and vegetables is discussed.

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EFFECT OF CONVENTIONAL AND ALTERNATIVE PRODUCTS ON POSTHARVEST DISEASE CONTROL IN AVOCADOS

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452018408 ◽

2018 ◽

Vol 40 (1) ◽

Cited By ~ 3

Author(s):

Ivan Herman Fischer ◽

Matheus Froes de Moraes ◽

Maria Cecília de Arruda Palharini ◽

Mirian de Souza Fileti ◽

Juliana Cristina Sodário Cruz ◽

...

Keyword(s):

Essential Oil ◽

Sodium Bicarbonate ◽

Disease Control ◽

Chlorine Dioxide ◽

Physicochemical Characterization ◽

Soluble Solids ◽

Postharvest Disease ◽

Postharvest Diseases ◽

Lemon Grass ◽

Thyme Essential Oil

ABSTRACT Postharvest diseases constitute a serious problem for avocado commercialization. Thus, the present study aimed to evaluate the effect of conventional and alternative products in controlling diseases affecting ‘Hass’ avocados in the field and in the postharvest by carrying out physicochemical characterization of fruits subjected to postharvest treatments. In the field, besides the management adopted by the farmer, seven products were sprayed three times during fruiting for evaluation. Postharvest products were diluted in water or in oxidized polyethylene wax and shellac. Water treatments with potassium phosphite, Soil-Set®, chlorine dioxide, thyme essential oil, sodium bicarbonate, lemon grass essential oil and thiabendazole reduced the incidence of diseased fruits, and anthracnose, the main disease, was controlled with sodium bicarbonate, lemon grass essential oil and thiabendazole. Greater soluble solids content was found for control (water), chlorine dioxide, acibenzolar-S-methyl and thiabendazole. For the products that reduced anthracnose, there was no correlation between the disease and the physicochemical parameters, evidencing that the disease control is not associated with delayed ripening. For wax treatments, diseases were not controlled, and the fruits presented lower titratable acidity with thyme essential oil, sodium bicarbonate, control (wax), acibenzolar-S-methyl and lemon grass essential oil. Control and thyme essential oil were highlighted for maintaining the green coloration of the fruit skin for the shortest period. Under field conditions, azoxystrobin, thiabendazole, difenoconazole+azoxystrobin and acibenzolar-S-methyl+azoxystrobin reduced the occurrence of diseased fruits, while anthracnose control was only obtained with azoxystrobin.

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Postharvest Handling Practices and Postharvest Diseases of Fruit

Plant Disease ◽

10.1094/pd-66-357 ◽

1982 ◽

Vol 66 (1) ◽

pp. 357 ◽

Cited By ~ 36

Author(s):

Noel F. Sommer

Keyword(s):

Postharvest Diseases ◽

Postharvest Handling ◽

Handling Practices

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An Investigation into Major Causes for Postharvest Losses of Horticultural Crops and Their Handling Practice in Debre Markos, North-Western Ethiopia

Advances in Agriculture ◽

10.1155/2021/1985303 ◽

2021 ◽

Vol 2021 ◽

pp. 1-10

Author(s):

Yebirzaf Yeshiwas ◽

Esubalew Tadele

Keyword(s):

Fruits And Vegetables ◽

Management Practices ◽

Postharvest Losses ◽

Significant Difference ◽

Postharvest Handling ◽

Debre Markos ◽

Handling Practices ◽

Postharvest Loss ◽

North Western ◽

Western Ethiopia

In developing countries, food systems are mainly characterized by unorganized, traditional supply chains, and limited market infrastructure. Bulk quantity of the harvested produce is lost every year because of the absence of proper postharvest handling and management practices. The current study was conducted to estimate and identify the major causes for postharvest losses of fruits and vegetables in Debre Markos, north-western Ethiopia. Forty respondents who were retailing fruits and vegetables were randomly selected and qualitative and quantitative data were collected by using direct market observation and semistructured questioners. The result of the present study revealed significant differences between sociodemographic factors, handling practices, and postharvest loss. Educational status, selling experience, and packaging material have a significant relationship with postharvest loss. A significant difference was obtained among the transportation methods used, the selling place, storage methods, and materials. The result also indicated that fewer than 20 percent of respondents practiced selling fruits and vegetables in the resident mini shop. The majority of damaged produce was sold at a discount price. Retailers do not have formal knowledge of postharvest handling practices. The average postharvest losses of fruits and vegetables were estimated to be five to eighty-three percent of the market share. Mainly, during retailing, rotting, mechanical damage, poor handling, improper management of temperature and relative humidity, and hygiene problems during handling are among the major causes of postharvest losses. To reduce the high postharvest loss and supply quality products for consumers throughout the year, intervention activities such as the construction of permanent selling place for perishables, practicing various evaporative cooling technologies, outset training, awareness creation, and infrastructures should be effectively and urgently addressed.

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Quality management and safety assurance in Horticultural chains of Bangladesh

Research in Agriculture Livestock and Fisheries ◽

10.3329/ralf.v1i1.22346 ◽

2015 ◽

Vol 1 (1) ◽

pp. 1-11 ◽

Cited By ~ 1

Author(s):

Md Kamrul Hassan

Keyword(s):

Food Safety ◽

Fruits And Vegetables ◽

Poor Quality ◽

Quality And Safety ◽

Safety Control ◽

Safety Assurance ◽

Nutrition Security ◽

Postharvest Handling ◽

Handling Practices ◽

The Government

Horticultural produce, especially fruits and vegetables, are rich sources of phytochemicals, namely vitamins, minerals and antioxidants. Currently, controlling quality and assuring safety of fruits and vegetables in supply chain has become one of the most challenging issues in Bangladesh. Often consumers are dissatisfied with the poor quality produce due mainly to the sub-standard postharvest handling practices. Side by side, the issue of food safety has been emerged as the most serious threat in the context of nutrition security and public health of the country. There are huge concerns over the use of harmful chemicals during production and postproduction stages. The main concerns are related to the presence of heavy metals, chemical residues and microbial contamination. Hence, immediate interventions are needed to stop any malpractice during production and marketing of fruits and vegetables. The recently introduced Food Safety Act 2013 and Formalin Control Act 2014 are two important steps from the Government of Bangladesh to deal with this deep-rooted concern. Apart from laws, various training and awareness programmes are needed so that the relevant stakeholders adopt improved practices to maintain quality and safety of produce along the supply chains. Consumption of good quality, nutritious and safe fruits and vegetables can only be assured if quality and safety control can be ensured at the production (manures, fertilizers, waters, pesticides, plant growth regulators, etc.) and postproduction (during harvesting, sorting, grading, washing, packaging, transporting, storing, processing and marketing) stages. Since, the problem is interdisciplinary and complex, there should have strong coordination among the various groups in the society including producers, traders, processors, policymakers, law enforcing agencies, researchers, physicians, civil society representatives, and other relevant GOs and NGOs in order to prevent the malpractice and improve the quality and safety situation in the horticultural chains of Bangladesh.DOI: http://dx.doi.org/10.3329/ralf.v1i1.22346 Res. Agric., Livest. Fish.1(1): 1-11, Dec 2014

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Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Packing Operation Sanitation

EDIS ◽

10.32473/edis-fs189-2017 ◽

2017 ◽

Vol 2017 (6) ◽

Author(s):

Jesscia A. Lepper ◽

Aswathy Sreedharan ◽

Renée Goodrich Schneider ◽

Keith R. Schneider

Keyword(s):

Food Safety ◽

Fruits And Vegetables ◽

Agricultural Practices ◽

Good Agricultural Practices ◽

Produce Safety ◽

Foreign Countries ◽

Safety Rule ◽

Handling Practices ◽

Voluntary Program ◽

Federal Guidelines

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures that growers, packers and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually deal with preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing, storage and shipping. This factsheet covers GAPs relating to packing operation sanitation. There are seven other Florida Cooperative Extension factsheets in the ‘Food Safety on the Farm’ series that focus on specific aspects of the GAPs program and how they relate to Florida crops and practices. Under the new Food Safety Modernization Act (FSMA), GAPs are a foundation of the Produce Safety Rule (PSR). Other than for round tomatoes in Florida (T-GAPs regulation), GAPs have mainly been a voluntary program. Additionally the PSR mandates all non-exempt operations to follow these new FSMA federal guidelines (6), but all exempt commodities and for those producers exporting to foreign countries, GAPs may still be required. Both the mandatory PSR and GAPs aim to reduce the foodborne illness burden associated with produce.

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Making Sense of Cooling Data

HortScience ◽

10.21273/hortsci.33.3.545a ◽

1998 ◽

Vol 33 (3) ◽

pp. 545a-545

Author(s):

M.D. Boyette

Keyword(s):

Fruits And Vegetables ◽

Cooling Rates ◽

Amount Of Information ◽

Making Sense ◽

Postharvest Handling ◽

Proper Analysis

Prompt cooling to remove field heat is an essential part of proper postharvest handling for many types of fresh fruits and vegetables. Growers, consultants, and horticultural agents are often encouraged to collect cooling data (time vs. temperature) in order to compare cooling rates for different systems, containers, etc. These data can be misleading and confusing and seldom yield much useful information. With proper analysis, cooling data can yield a large amount of information. The problem is not the fault of the data, as much as the lack of simple methods to analyze these data. This presentation will demonstrate several simple methods to extract useful information from cooling data.

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Understanding the Role of Chlorine and Ozone to Control Postharvest Diseases in Fruit and Vegetables: A Review

Current Nutrition & Food Science ◽

10.2174/1573401315666190212161209 ◽

2020 ◽

Vol 16 (4) ◽

pp. 455-461

Author(s):

Gabriela M. Baia ◽

Otniel Freitas-Silva ◽

Murillo F. Junior

Keyword(s):

Chlorine Dioxide ◽

Broad Spectrum ◽

Fruits And Vegetables ◽

Low Cost ◽

Residual Effects ◽

Pathogenic Microorganisms ◽

Postharvest Diseases ◽

Post Harvest ◽

By Products

Fruits and vegetables are foods that come into contact with various types of microorganisms from planting to their consumption. A lack or poor sanitation of these products after harvest can cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects and are safe. However, to minimize such problems, the use of sanitizers is an efficient device against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad spectrum, low cost and well-established practices. However, the inevitable formation of disinfection by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application, spectrum of action and legislation. In order to ensure the quality and safety of final products, the adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is essential.

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Incidence and Etiology of Postharvest Fungal Diseases Associated with Bulb Rot in Garlic (Alllium sativum) in Spain

Foods ◽

10.3390/foods10051063 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1063

Author(s):

Laura Gálvez ◽

Daniel Palmero

Keyword(s):

Negative Impact ◽

Fusarium Species ◽

Fungal Species ◽

Postharvest Disease ◽

Dry Rot ◽

Fusarium Dry Rot ◽

Causative Agents ◽

Postharvest Handling ◽

Pathogenicity Tests ◽

Bulb Rot

In recent years, different postharvest alterations have been detected in garlic. In many cases, the symptoms are not well defined, or the etiology is unknown, which further complicates the selection of bulbs during postharvest handling. To characterize the different symptoms of bulb rot caused by fungi, garlic bulb samples were collected from six Spanish provinces in two consecutive years. Eight different fungal species were identified. The most prevalent postharvest disease was Fusarium dry rot (56.1%), which was associated with six Fusarium species. Fusarium proliferatum was detected in more than 85% of symptomatic cloves, followed by F. oxysporum and F. solani. Pathogenicity tests did not show a significant correlation between virulence and mycotoxin production (fumonisins, beauvericin, and moniliformin) or the mycelial growth rate. Penicillium allii was detected in 12.2% of the samples; it was greatly influenced by the harvest season and garlic cultivar, and three different morphotypes were identified. Stemphylium vesicarium and Embellisia allii were pathogenic to wounded cloves. Some of the isolated fungal species produce highly toxic mycotoxins, which may have a negative impact on human health. This work is the first to determine the quantitative importance, pathogenicity, and virulence of the causative agents of postharvest garlic rot in Spain.

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