Browsing by Author "Zoffoli, JP"

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    Effects of continuous 0.3 ppm ozone exposure on decay development and physiological responses of peaches and table grapes in cold storage
    (ELSEVIER SCIENCE BV, 2002) Palou, L; Crisosto, CH; Smilanick, JL; Adaskaveg, JE; Zoffoli, JP
    Continuous ozone exposure at 0.3 ppm (v/v) (US-OSHA Threshold Limit Value for short term exposure) inhibited aerial mycelial growth and sporulation on `Elegant Lady' peaches wound inoculated with Mondinia fructicola, Botrytis cinerea, Mucor piriformis, or Penicillium expansum and stored for 4 weeks at 5 degreesC and 90% relative humidity (RH). Aerial growth and sporulation, however, resumed afterward in ambient atmospheres. Ozone exposure did not significantly reduce the incidence and severity of decay caused by these fungi with the exception of brown rot. Gray mold nesting among `Thompson Seedless' table grapes was completely inhibited under 0.3 ppm ozone when fruit were stored for 7 weeks at 5 degreesC. Gray mold incidence, however, was not significantly reduced in spray inoculated fruit. Continuous ozone exposure at 0.3 ppm increased water loss after 5 weeks of storage at 5 degreesC and 90%, RH in `Zee Lady' peaches but not after 4 weeks of storage in `Flame Seedless" grapes. Respiration and ethylene production rates of `O'Henry' peaches were not affected by previous exposure to 0.3 ppm ozone. In every test, no phytotoxic injuries of fruit tissues were observed in ozonated or ambient atmosphere treatments. (C) 2002 Elsevier Science B.V. All rights reserved.
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    Modified atmosphere packaging using chlorine gas generators to prevent Botrytis cinerea on table grapes
    (ELSEVIER SCIENCE BV, 1999) Zoffoli, JP; Latorre, BA; Rodriguez, EJ; Aldunce, P
    Decay, caused by Botrytis cinerea Pers. ex Fr., is the major sanitation problem of Chilean table grapes shipped to the USA, Europe and Asia. Postharvest treatments are compulsory to avoid significant losses. At present, this is achieved through the inclusion of one sulfur dioxide (SO2)-generator pad per box in combination with storage at 0 degrees C. Chlorine gas (Cl-2) produced by a salt mixture and combined with 25 days of storage at 0 degrees C significantly (P < 0.05) reduced Botrytis decay in artificially inoculated table grapes cvs. 'Flame Seedless','Thompson Seedless', and 'Ribier'. Infections by conidia or mycelium of B. cinerea, were suppressed for up to 45 days in cool storage, providing a similar degree of protection to that of one SO2-generator pad. Naturally infected grapes, from a commercial harvest developed significantly less Botrytis decay than controls upon arrival in the USA after 25 days transportation. No deleterious effect due to chlorine gas generation was observed. These results suggest that this is a sound alternative to SO2 for postharvest control of decay in table grapes. (C) 1999 Elsevier Science B.V. All rights reserved.
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    Temperature, length of cold storage and maturity influence the ripening rate of ethylene-preconditioned kiwifruit
    (ELSEVIER SCIENCE BV, 1999) Ritenour, MA; Crisosto, CH; Garner, DT; Cheng, GW; Zoffoli, JP
    The effect of temperature, length of cold storage and maturity on the ripening of ethylene-preconditioned (100 mu l l(-1) for 12 or 24 h) kiwifruit was investigated. Low (0 degrees C) temperatures at any point prior to, during or after ethylene preconditioning significantly delayed softening and soluble solids concentration (SSC) accumulation compared to higher temperatures (i.e. 20 degrees C). Freshly-harvested kiwifruit responded to ethylene-preconditioning (100 mu l l(-1) at 0 degrees C for 24 h) by softening faster than control fruit even if harvested 5 weeks after commercial maturity. In contrast, kiwifruit harvested at commercial maturity and stored at 0 degrees C softened faster than the control only if preconditioned with ethylene during the first 2 weeks of storage. Kiwifruit had high respiration rates 1 day after being transferred from 0 to 20 degrees C, but respiration dropped to near base-line levels by day 2. Fruit stored at 0 degrees C always respired faster upon transfer to 20 degrees C than did freshly-harvested fruit and preconditioning with ethylene increased the initial rate of respiration of freshly-harvested fruit but had less of an effect on stored fruit. Ethylene preconditioning did not significantly hasten the climacteric rise in respiration or ethylene production of either freshly-harvested or stored kiwifruit. The climacteric rise of individual kiwifruit began only after fruit softened to less than or equal to 7 N. (C) 1999 Elsevier Science B.V. All rights reserved.