Effect of hot water dip treatments on the incidence of Rhizopus rot in peach fruits
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Authors
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DINESH SINGH*, G. MANDAL, M.K. AGARWAL, P. KUMAR and R.K. JAIN
Keywords:
Peach, incidence, Rhizopus rot, hot water dipAbstract
Rhizopus rot disease in peach is a serious problem in dry arid climate and causes heavy loss of fruits during storage. Freshly harvested mature fruits of peach (Prunus persica (L) Batch.) cv. Shan -e-Punjab were immersed in hot water at 46, 48, 50 and 52°C for 1, 2 and 3 min in water bath. The fruits were packed in polyethylene bags (200 gauge and 0.5% opening holes) and incubated at 25° C for monitoring incidence and severity of disease. Minimum incidence of Rhizopus rot disease (58.8%)was found at 52 ° C for 2 min. Minimum infected area (2.7 cm-) was recorded at 52°C for 1 min and 50°C for 3 min. For storage studies, the fruits were treated with hot water dip and packed in polyethylene bags with three replications. The fruits were stored under cold storage condition (Temperature 2 - 4° C and R. H. 80 - 900/0).The fruit was not spoiled in the treatment 50°C for 3 min till 28 days under cold storage condition. No significant variation in firmness of the fruit was found within the treatments. However, minimum firmness force 1.63N was recorded in T13 immediately after treatment and 0.73N after 28 days of storage. The quality of the fruit was not affected after treatment.
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