Semi-commercial hot water treatments for control of bull’s eye rot of apples

Abstract

Bull’s eye rot (BER) of apples is caused by a postharvest fungal pathogen (Phlyctema vagabunda syn. Neofabraea alba). Previous laboratory experiments found hot water treatments (HWT) resulted in a significant reduction of BER incidence for artificially inoculated fruit so the feasibility of HWT to control naturally infected fruit in a semi-commercial trial was tested. One bin (1934 fruit) of naturally infected ‘Scired’ apples was harvested from a Hawke’s Bay orchard with a known high incidence of BER, then placed in a coolstore for 1 week until treated. All fruit were passed through a high-pressure water blaster then air dried. Approximately half the contents of the bin (1034 fruit) were packed into Friday trays in apple boxes with a plastic polyliner. The other half (900 fruit) were treated for 2 min with hot water at 51°C in a semi-commercial hot water bath before packing. All fruit were then coolstored for 20 weeks before assessment for BER. This HWT resulted in a 6-fold reduction of BER incidence so was an effective treatment for BER in a semi-commercial test.

Author Biographies

Michelle J. Vergara, Plant & Food Research

Plant Pathology

Research Associate

I.P. Shamini Pushparajah, Plant & Food Research

 

 

Peter N. Wood, Plant & Food Research

Plant Pathology

Scientist

Brent M. Fisher, Plant & Food Research

Plant Pathology

Research Associate

Lucia R. Ramos, Plant & Food Research

Plant Pathology

Scientist

Shane Olsson, Plant & Food Research

Fruit Crops Physiology

Research Associate

Published
2019-07-28
How to Cite
Hasna, L., Everett, K. R., Vergara, M. J., Pushparajah, I. S., Wood, P. N., Fisher, B. M., Ramos, L. R., Middleditch, C., Olsson, S., Nangul, A., Cho, J. O., & Woolf, A. B. (2019). Semi-commercial hot water treatments for control of bull’s eye rot of apples. New Zealand Plant Protection, 72, 284. https://doi.org/10.30843/nzpp.2019.72.6980
Section
Vol 72 Poster abstracts 2019

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