citrus postharvest
DESCRIPTION
citrus disease after harvestTRANSCRIPT
Postharvest aspects in citrus fruit production:Postharvest aspects in citrus fruit production:new insights on future treatments
Samir Droby
Department of Postharvest Science, ARO, The Volcani Centerp
Competition places multiple demands on p p pcitrus fruit suppliers
Quantity
Quality: Specific On time
Cost
Shi
• Taste (Brix/acid)• % Juice• Peel disorders
requirements:• Packaging• Pallets• Size
delivery
Shippers• Peel disorders• Firmness• Shelf life• Decay
Size• Tailor made• Quarantine
• Consistency
FlexibilitySafety: microbial and pesticide
Competition places multiple demands on p p pcitrus fruit suppliers
Quantity
Quality: Specific On time
Cost
Shi
• Taste (Brix/acid)• % Juice• Peel disorders
requirements:• Packaging• Pallets• Size
delivery
Shippers• Peel disorders• Firmness• Shelf life• Decay
Size• Tailor made• Quarantine
• Consistency
Flexibility Pesticide residues
Most frequent complains in the marketcolorRind
browningRind breakdown
QCScales
DecayScaring
Oleo Mechanical Shapesize
Zero tolerance for decay in the market
Costly repacking at destination
Factors affecting development of postharvest decay of citrus fruit
Storage conditions Temp. & RH
Postharvest handling
Mechanical & physiological damage
Fruit quality / physiological status Pre‐harvest history
Type of package
Drencher Postharvest treatment f it f it i
Postharvest treatment f it f it i of citrus fruit in
packhouseof citrus fruit in
packhouse
Pressure Washer detergent
Water rinse Water rinse
WaxSpray
Sorting
Soak tank/
Dryer
S tiDryer
Spray over rollers
Sorting& packing
Dryer
“Silver bullet approach”: f i id th l t t tfungicides as the only treatment
lmazalil TBZMRL 5 ppm MRL 5 ppmlmazalil TBZMRL 5 ppm MRL 5 ppm
1-]2,)2,4- dichlorophenyl)‐2‐(2‐ -)1,3(-2 thiazol‐4‐yl)‐1H‐
propenyloxy)ethyl]‐1H‐imidazole benzoimidazole
Guazatine (Panoctine) OPPMRL 5 ppm MRL 10 ppm
N N''' (i i di 8 1 t di l)N,N'''‐(iminodi‐8,1‐octanediyl)
Ortho‐phenylphenol
Timelines for fungicide introductions and first reports of resistance development to Penicillium reports of resistance development to Penicillium
digitatum on citrus fruit
SOPP &OPP 36 59 Harding 195923 yr.
Harding, 1962
SOPP &OPP
Biphenyl
TBZ
36 59
44 62
62 70 Dave/Petrie, 1970
Harding, 1959
22 yr.
8 yr.TBZ
Benomyl
Imazalil
70
62 73
80 87 Eckert 1987
Laville, 197311 yr.
7 yr.Imazalil
Fludioxonil
Pyrimethanil
80
04
04 ?
c e t 98
Azoxystrobin
36 46 56 66 76 86 96 06
Year Introduced
04?
Year Introduced
Figure derived from: Kaplan, Dave and Petrie, Proc. Int. Soc. Citriculture. 1981: 788-791
Fungicide application in the packhouse
Drencher Spray
Wax
Dip tank On line Drencher
Mold infection and residues in fruit for different Imazalil concentrations in waxdifferent Imazalil concentrations in wax
F it di d i 500 l ti Ii lil f 30 dFruit dipped in a 500 ppm solution Iimazalil for 30 seconds can have a residue of between 0.75‐1.2ppm
Residue analysis of fungicides through out the packing season
Mg/kg
p g
Consolidation of forces to reduce pesticide residues – current situation
• Food safety has become competitive among
pesticide residues – current situation
supermarket chains/supplyers
•Each supermarket chain now have there own MRLs
I d b di d NGO d di
•• ComplexComplex•• Not standardizedNot standardized
•Increased pressure by media and NGOs demanding produce free of chemical residues
•Pathogen resistance to fungicides
–– CodexCodex–– European UnionEuropean Union
I di id lI di id l•Key Fungicides have been withdrawn from the market
–– Individual Individual countriescountries
•• “Organic”“Organic”OrganicOrganic
R t i t f f i id Recent requirements for fungicide residues in citrus fruit: Russia
S. No. Active ingredients
Codex EUH Russiag
1 2-4 D 1 mg/kg 1 mg/kg 02 Imazalil 5 mg/kg 5 mg/kg 0.1 mg/kg3 Thiabendazole
(TBZ)10 mg/kg 5 mg/kg 1 mg/kg
What we can do to face this situation?
Understanding the basics: Disease is a process Disease is a process ………………
Spores Infection Germination Decay develop.Contamination
48 h
Adopting “multi hurdle/system Adopting multi-hurdle/system approach”
The hurdle concept:Combine several factors into hurdle effects thatpathogens should not be able to overcomepathogens should not be able to overcome
Combination and complementary treatments
100% 50% 10% 2% 0.1%Initial incidence
50% effective
80% effective
80% effective
80% effective
Minimizing postharvest losses of Minimizing postharvest losses of citrus fruit
Prober use of sanitizers and
fungicides
Avoiding wounding
fungicides
Orchard management &
it tiPathological
P kh h i
sanitation
Overcoming long delays
Packhouse hygiene and sanitationMaintaining cold
chain
long delays at the shed
Level 1: the Orchard: • Preventing injury during harvest and transport• Orchard sanitation (reducing inoculum)• Optimal harvest timing • Optimal harvest timing • Use sanitized harvest boxes/bins (reducing inoculum)
Level 2: arrival in the packhouse:• Transport and treat the fruit within 24 hours after harvest• Transport and treat the fruit within 24 hours after harvest
• Keep the fruit in shade
• Drench with fungicides/sanitizers Drench with fungicides/sanitizers
Level 3: equipment and packhouse sanitation:
• Packing line, floor should be cleaned on daily basis• Use of disinfectants, detergents• Monitor fungal populations in the air and on the packlineg p p p
Before disinfection After disinfection
Level 3: equipment and packhouse sanitation:
• Keep dirty area clean during working hours• Separate dirty area from the rest of the packing line
Exhaust fan
Level 4: Cooling, cleaning and sanitizing
cold rooms, containers and ship compartmentsm , p mp m
Level 5: Fungicide application
Spray water soak tank+ fungicidefungicide
heated water
C ti di ti fSoak tankDrenching Application in
wax
Curative: eradication of established infections &
protection
What is new in chemical control?What is new in chemical control?
Reduced risk fungicides for control of
Phenylpyrrole Strobilurin Anilinpyrimidine
Reduced risk fungicides for control of postharvest decay of citrus fruit
Scholar, Graduate (Fludioxonil)
Abound (Azoxystrobin)
Penbotec (Pyrimethanil)
y py py
Inhibition of signal Inhibition of amino Inhibition of gtransduction (Protein
kinase) acids and protein
synthesismitochondrial
respiration
Control of postharvest decay of citrus fruit by Scholarcitrus fruit by Scholar
4
5Valencia - Paking house exp
1
2
3D
ecay
(%) 4 Weeks in storage 5ºC+ 1 week shelf
0Water (HW) Scholar 1000ppm in
WaxScholar 500ppm in HW +1000 ppm in
Wax
Imazalil 500 ppm in HW+1000ppm in
Wax
3
4
(%)
3 Weeks at 5ºC + 13 days Shelf
Murcot - Paking house Exp
0
1
2
Dec
ay
Natural decay
Water (HW) Scholar 1000ppm in Wax
Scholar 500ppm in HW +1000 ppm in
Wax
Imazalil 500 ppm in HW+1000ppm in
Wax
y
A+
Fludioxonil AzoxystrobinFludioxonil
&
Azoxystrobin
4-(2,2-difluoro-1,3-b di l 4 l) 1H
&Methyl (E)-2-[2-[6-(2-
cyanophenoxy)pyrimidin-4-benzodioxol-4-yl)-1H-pyrrole-3-carbonitrile
yl]oxyphenyl]-3-methoxy-prop-2-enoate
Registration expected 2010
P i th il l l lPyrimethanil lmazalil
4,6-dimethyl-N-phenyl-2-pyrimidinamine
1]2)2 4 ) (
&py
1-]2,)2,4- dichlorophenyl)‐2‐(2‐propenyloxy)ethyl]‐1H‐imidazole
Control of postharvest decay of citrus f it b Phil b t
6010 d t 20 C
Valencia
fruit by Philabuster
20
40
10 d at 20 C 17 d at 5 C
Dec
ay (%
)
0Wax Only Philabuster 500
ppm in HW + waxPhilabuster 2000
ppm in waxImazalil 500 ppm
in HW + 1000 ppm in wax
202530
13 d at 10 C 4 d at 20 C
(%)
Grapefruit
05
1015
Dec
ay
Commecial
Fruit was wounded 24 hours before
Wax Only Philabuster 500 ppm in HW + wax
Philabuster 2000 ppm in wax
Imazalil 500 ppm in HW + 1000 ppm
in wax
Packhouse trial 2008
treatment
Pre-harvest application of fungicides to reduce postharvest decay
TopsinTopsin and and BenlateBenlate = same active ingredient= same active ingredient
to reduce postharvest decay
thiophanate-methyl benomyl
carbendazimTopsinTopsin BenlateBenlate
Effects of pre-harvest applications of Topsin on postharvest decay
70
80
90
100g
or s
tora
ge
Topsin
Control Kern Co. Lindcove1 Lindcove2
40
50
60
70
ter d
egre
enin
g
10
20
30
40
en m
old
% a
ft
0Gre
None 1,000 10,000 100,000 1,000,000
Inoculum density
CaliforniaJ. Smilanick
Reducing chemical residues: Control Alternatives
Soft and non-residual chemicals
Possible alternatives:• OPP
Heat treatments
• “Curing”
HCombinations of two or• OPP• Sodium bicarbonate• Quaternary ammonium Chl i
• Hot water
• Heated fungicide solutions
Combinations of two or more alternatives
• Chlorine• Ozone• Electrolyzed water
solutions
• Hot water dip or brush
Pre-harvest practices
Growth regulators (GA 2 4 D)
Biocontrol
Microbial biocontrol agents Growth regulators (GA, 2,4‐D)Microbial biocontrol agents
Integrated Control of Postharvest Decay of Grapefruit
8
10
12%)
After 4 weeks at 11°C + 2 weeks at 20°Ca
Decay of Grapefruit
2
4
6
8
Decay (%
bcb
cbc
0
8
10
12After 4 weeks at 20°Ca
2
4
6
8
Decay (%
)
b bbb
0b
“Natural infection”
Control of decay in cold stored Oranges ( T )
Decay (%)
(cv Tarocco)100 %
100
Decay (%)
Non Treated Control
60
80Shemer
Imazalyl+wax
20
40
7 14 21 460
Italy, (Treatments included a hot carbonate prewash)
Storage at 10 C (days)
Thank youThank you