Influence of azoxystrobin dip treatments on postharvest decay of second-crop fig (Ficus carica) fruits from Sardinian germoplasm
Fig (Ficus carica L.) fruits from the second-crop, cultivars Verde, San Pietro, Perdingiana, and Carcanzi Trota, were harvested on 25 August and 8 September 2005, subjected to 50 or 100 mg/L azoxystrobin (AZO) dip treatments for 30 s and stored for seven days at 18°C (simulated marketing conditions, SMC) or for seven days at 5°C (CS) plus seven days at SMC. After seven days at 5°C, the external decay incidence in control fruit was 3-10%. Treatment with AZO completely suppressed external decay in ‘San Pietro’, and ‘Carcanzi Trota’ and resulted in 2 and 8% decay in ‘Verde’ and ‘Perdingiana’, respectively. After CS plus 3 days at 18°C, decay in control fruit was measured as 23-41% and 71-85% of August and September harvests, respectively, while in those treated with AZO, average losses were 4-11%. At the end of SMC, all fruit in all treatments decayed, although the rotten area was smaller in AZO treated fruit. Similarly, in fruit stored directly in SMC, AZO significantly reduced decay during the first three days; after seven days all fruit decayed. Internal decay originating from the syconium cavity was higher in fruit harvested in September and was not affected by AZO treatments.
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