Nuove possibilità di lotta al marciume bruno delle drupacee in post-raccolta

During the last decade, researches on alternative means to synthetic fungicides in the control of brown rot of stone fruits are increased. Within these food additives with antifungal activity and heat treatments have obtained encouraging results in many peach and nectarine cultivars. A based potassium sorbate postharvest treatment (15 g L-1) showed a reduction of natural Monilinia infections over 80 % in 4 of 5 trials. In addition, heat treatment, obtained by dipping fruit in water at 60 °C for 20 sec, reduced brown rot symptoms more than 84% with respect untreated control. Treatments with potassium sorbate and hot water did not influence fruit quality parameters such as firmness, solid soluble and acidity. Moreover after treatments any phytotoxic effects appeared on fruit