Controle em pós-colheita de Penicillium digitatum em laranja-pera com microrganismos e tratamento térmico

• Autor(a) principal: Forner, Cassiano [UNESP]
• Data de Publicação: 2013
• Outros Autores: Bettiol, Wagner, do Nascimento, Lenice Magali, Terao, Daniel
• Tipo de documento: Artigo
• Idioma: eng; por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/S0100-29452013000100004; http://hdl.handle.net/11449/74742
• topic: Biological control; Citrus; Green mold; Physical control

The consumer market demands food without pesticide residues. Therefore, this study focused on evaluating the control of green mold in Pera orange trees with biocontrol agents (Bacillus subtilis, Bacillus licheniformis and Bacillus subtilis (QST 713)), associated or not with heat treatment. The fruit was obtained in packinghouse before processing, being washed and disinfected with the use of Sodium Hypochlorite. Fruits submitted to these treatments were stored from 11 to 28 days at temperature of 10 °C and RH 90%±5 or for eight days at 20 °C and 90%±5. In general, the heat treatment reduced the disease severity determine by the area under the disease progress curve in the fruit and the incidence of natural postharvest disease in Pera oranges. On the other hand, biocontrol agents did not control the disease, showing that the organisms tested did not present curative activity against the green mold.