PRESTORAGE HEAT-TREATMENT REDUCES PATHOGENICITY OF PENICILLIUM-EXPANSUM IN APPLE FRUIT

Penicillium expansum is one of the main postharvest pathogens of apple s in Israel. Heating apple fruit inoculated with P. expansum for 96 h at 38 degrees C completely inhibited decay development. Fruit held for 24 h al 42 degrees C or 12h at 46 degrees C had significantly reduced decay after an additional 14 days incubation at 20 degrees C, compare d with unheated inoculated control fruit. Mycelial growth and percenta ge spore germination in vitro were inversely proportional to length of time of exposure to various temperatures. The ET(50) for spore germin ation was 42, 34 and 20 h at 38, 42 and 46 degrees C, respectively, wh ile the ET(50) for mycelial growth was 48, 44 and 36 h at those temper atures. When Penicillium spores were incubated on crude extract prepar ed from the peel of apple fruits held 4 days at 38 degrees C, germ tub e elongation was significantly reduced, while the walls of the tubes w ere thicker, compared with germ tubes from spores incubated on crude e xtract prepared from peel of non-heated fruit. The evidence presented here supports the hypothesis that the effect of heating on the decay o f apples caused by P. expansum is not only the result of direct inhibi tion of fungal germination and growth by high temperature, but is also partly due to the formation of an inhibitory substance in the heated peel.