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Pak. J. Bot., 44(2): 831-836, 2012. |
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Updated: 26-04-12 | ||||
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INFLUENCE OF STORAGE
TEMPERATURE ON FUNGAL PREVALENCE AND QUALITY OF CITRUS
FRUIT (CV. BLOOD RED)
Abstract: The
influence of storage temperature on post storage fungal prevalence and
quality of citrus fruit (sweet orange cv. Blood Red) was investigated at
the Horticultural Laboratory of Khyber Pakhtunkhwa Agricultural
University, Peshawar. The fruits were exposed to 5, 10 and 20 °C for 45
days and then kept at ambient temperature for 25 days. The fruits were
evaluated for disease incidence and other quality attributes at 5 days
incubation to the maximum of 25 days. Results indicated that disease
incidence and prevalence of Penecillium itallicum and
Penecillium digitatum were higher in fruits stored at 5 and 20°C and
were lower at 10°C. Weight loss was higher in the fruits stored at 20°C
followed by 5°C and was lower at 10°C Ascorbic acid was higher in
fruits stored at 10°C followed by 5 and was lower at 20°C. Disease
incidence and prevalence of Penecillium itallicum and
Penecillium digitatum and weight loss increased while ascorbic acid
decreased with increase in post storage incubation from 0 to 25 days. It
is concluded that storage of citrus fruits at 10°C performed better in
terms of fight against disease and fungal prevalence and perseverance of
quality.
Khyber Pakhtunkhwa
Agricultural University, Peshawar 25130, Pakistan |
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