Management of Citrus Fruit Rot by Using Hot Water Treatments in Ismailia Governorate

Document Type : Original Article

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Postharvest decay is the major factor limiting the extension of storage life of many fresh harvested commodities. Isolation and identification of associated organisms on orange fruit rot were studied during seasons 2019/2020 and 2020/2021. Effect of temperature on the mycelia growth tested pathogens in vitro and in vivo were studied.  Pathogenicity tests indicated that Penicillium digitatum, Penicillium italicum, A. citri and Geotrichum candidum showed the more pathogens effect on citrus fruits. The tested pathogens were obtained maximum growth of the tested pathogen at 25°C and 30°C. Obtained results in this study indicated that P. digitatum and A. citri showed moderate results with hot water at 56, 59 and 62°C for 30, 60 and 120s.  Treated fruits at tested temperature degree 56, 59 and 62°Cfor 120s did not record any symptoms of orange fruits rot caused by G. candidum. Moderate results of fruit rot control was observed on orange fruits which infected with P. digitatum, A. citri when treated for 30, 60 and 120s at different tested hot water temperatures. Significant results were obtained compared with tested temperature degree and control treatment. Hot water can reduce microorganism populations on commodity surfaces or latent pathogens in the outer cell layers and may also induce plant disease resistance against various pathogens. Significantly, the study provides a model for alternative methods and ecofriendly methods for controlling orange fruit rot compared with traditionally methods or chemical control methods.

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