CITAAC   25595
CENTRO DE INVESTIGACIONES EN TOXICOLOGIA AMBIENTAL Y AGROBIOTECNOLOGIA DEL COMAHUE
Unidad Ejecutora - UE
artículos
Título:
Calyx and stem mould affecting pear fruit cosmetic quality: etiology and management strategies
Autor/es:
CONDOPLO, N.; LUTZ, M.C.; SOSA, M.C.; VERA, L.
Revista:
ACTA HORTICULTURAE
Editorial:
ISHS
Referencias:
Lugar: Bari; Año: 2016 p. 245 - 251
ISSN:
0567-7572
Resumen:
Argentina is the largest producer and exporter in the Southern Hemisphere ofshort, medium and long shelf life pears. During 2014?s storage and retail, Europeanmarkets claimed the presence of a white-grayish mold in calyx and stem affecting fruitcosmetic quality. In ?Packham?s Triumph? and ?Beurre d?Anjou? fruit by lightmicroscopy observation typical structures of Alternaria spp. and Cladosporium spp.were identified and Koch?s postulates were carried out to elucidate their pathogenicrole. Infected fruit that were incubated in moist chamber (22°C-7 days) did notdevelop decay; however, in pathogenicity tests on pears, all isolates of Alternaria spp.were pathogenic. The infection by Alternaria spp. and Cladosporium spp. couldoriginate in the orchard from spores that infect and remain quiescent until the tissuesbecome senescent during storage. Hence, monitoring of the fungal microflora of stem,sepals and fruit bottom (calyx) was performed. Both pathogens grew from settingfruit, with prevalence in sepals of Cladosporium spp. (20%) at 15 days after full bloom(DAFB) and Alternaria spp. (76%) at 60 DAFB. In the search for putative managementstrategies, the effectiveness of pyraclostrobin plus boscalid fungicides was evaluated.These inhibited the mycelial development of Alternaria spp. (98%), and Cladosporiumspp. (100%). In 2013-2014 the effectiveness of the two fungicides in controllingmould of pear fruit, was evaluated in the orchard. A single application, 7 days beforeharvest, reduced the incidence of stem mould. Furthermore, the effect of disinfectantsover cross-contamination in immersion tanks along the packing-line, was evaluated.Peracetic acid was the best disinfectant since it reduced the incidence of fruit moulddecay in about 33%, even after storage for 30 days at -1/0°C plus 7 days of shelf-life at22°C. The calyx and stem mould of pear fruit by Alternaria spp. and Cladosporium spp.can be controlled by using pre- and postharvest combined strategies as well asimproving the cosmetic quality of the fruit.