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http://dx.doi.org/10.5423/RPD.2003.9.4.201

Effect of Ripening Temperatures on Incidences of Postharvest Fruit Rots of Kiwifruits  

Koh, Young-Jln (Department of Applied Biology, Sunchon National University)
Lee, Jae-Goon (Central Research Institute, Kyungnong Corporation)
Hur, Jae-Seoun (Department of Environmental Education, Sunchon National University)
Jung, Jae-Sung (Department of Biology, Sunchon National University)
Publication Information
Research in Plant Disease / v.9, no.4, 2003 , pp. 201-204 More about this Journal
Abstract
This study was conducted to identify optimum ripening condition for kiwifruits (Actinidia deliciosa) to prevent postharvest fruit rots caused by Botryosphaeria dothidea, Diaporthe actinidiae and Botrytis cinerea. The optimum temperatures for mycelial growth of B. dothidea, D. actinidiae and B. cinerea were $26{\sim}35^{\circ}C$, $26{\sim}29^{\circ}C$ and $20{\sim}26^{\circ}C$, respectively, and the incidence was closely related with the temperature. Although kiwifruits ripened faster at higher temperatures, the rates of diseased fruits increased with the rates of ripened fruits increased. Optimum conditions for ripening of kiwifruit were 20-day at 17C.
Keywords
kiwifruit; postharvest fruit rot; ripening temperature;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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