Reduction of Postharvest Decay of Peach and Nectarine Caused by Monilinia laxa Using Hot Water Dipping

The effect of hot water dipping (HWD) at 40, 44 and 48 degrees C for 6 and 12 min on germination of conidia of brown rot fungus (Monilinia laxa) in vitro and the effect of HWD at 48 degrees C for 6 and 12 min on the fruit quality and development of M. laxa on peach cv. Roig and nectarine cv. Venus after artificial inoculation in cold storage were studied. Temperature and duration of treatment significantly affected germination of conidia. After HWD at 48 degrees C for 12 min, the lowest germination of conidia (9%) was recorded, which was more than 10 times lower than control 93%). After 3 days from inoculation, there were 80% of inoculated spots with visual symptoms of decay caused by M. laxa on control peaches and 40% of such spots on control nectarines. Successful infections were recorded on only 5% of inoculated spots of nectarine and 10% of inoculated spots of peach after HWD at 48 degrees C for 12 min. HWD at 48 degrees C for 12 min significantly decreased titratable acidity and increased soluble solids concentration/ titratable acidity ratio in nectarines. No visual symptoms of heat damage were found on fruits as a consequence of any of the studied treatments. The results show that it is possible to control postharvest brown rot (M. laxa) on peach using HWD at 48 degrees C for 12 min and on nectarine using HWD at 48 degrees C for 6 min without a significant loss of fruit quality.