Transcript Photo1 - Intranet

Causal agents
Fungi
Bacteria
Sources of these agents
Fields
Greenhouses
Harvest tools and instruments
Buckets/carts
Packinghouses
Packinghouse facilities
Storage facilities
Markets
Infection processes and
disease development
a. Attachment to the fruit surface.
Arrival time: 24 h a day
Spores attached to the fruit surface
b. Germination on the fruit surface
temperature
relative humidity
Gaseous levels
nutrients
c. Penetration into the host.
1. through natural openings.
2. wounds.
3. mechanical wounds.
4. physiological damages.
5. senescence.
d. Infection
e. Colonization
Factors affecting disease
development
a. Host susceptibility/resistance
b. Maturity
c. Wounds
d. Temperature
e. Relative humidity
f. Type of package
g. Handling (in general)
h. Inoculum level
Decay reduction and disease
control
a. Sanitation
Before
After
b. Handling
c. Cooling
d. Controlled and modified atmosphere
e. Chemicals
‘I say we spray’em, and screw the long-term hazards’
Plant hormones
Eggplants after 16 d at 10°C + 4 d at
17°C
Non-treated control
Eggplants after 16 d at 10°C + 4 d at 17°C
NAA 200 ppm
Eggplants after 16 d at 10°C + 4 d at 17°C
NAA 200 ppm + Fungicide 900 ppm
Chemicals that are GRAS
Carbonate and bicarbonate salts
Hydrogen peroxide
Ethanol
Essential oils
f. Physical treatments
-Heat treatments
Hot water dips
Dry heat treatment
Vapour heat
Its fun to take a hot
rinse for few seconds
with brushes
-Gamma irradiation
-U.V. illumination
g. Biological control
The end