Microwave technology prevents stonefruit rot
Monilinia fungus is the leading cause of rot of stonefruits. However, the European Union prohibits the use of chemical fungicides once harvested fruit. A team of IRTA-Fruit Centre, in collaboration with the University of Lleida in Spain, has conducted a series of experiments so that the fruit does not lose its freshness after harvesting.
The research, which involved more than three years of trials, has used microwave technology to heat peaches immersed in water at 40 ° C for 50 seconds and continuously. The results show that the fungus is removed without causing any damage to the fruit.
The researchers conducted experiments in the center of IRTA Monells in Girona, which has an industrial microwave. As the organism is sensitive to temperature, “if you go through this heat treatment, the fruit does not rot and the process is not aggressive to her,” notes Usall.
The research team tested the efficacy of treatment in fruits of different size and weight as well as at different times of infection by the fungus. According Usall, applying microwave technology with fruit submerged in water, “the effect is faster and avoid possible damage to the fruit.”
When heating smaller fruit for 50 seconds, scientists were able to better control the rot. Efficiency decreased microwave technology when the time between inoculation and treatment was increased. However, when treatment amounted to 60 seconds, control of decay was higher, and “did not change the effectiveness of treatment on fruit”.
With support from the Department of Agriculture of the Generalitat of Catalonia, the scientists could make special design prototype microwave for this type of treatment. But for now, it is only virtual. For the research group, the next phase of the project is to build a prototype to market and fruit plants which can incorporate into their line of classification.
Source: biotechinsights.com