Integrated control of postharvest decay on sweet orange fruits by hot water and Sodium Carbonate (Na2CO3) applications

2016 ◽  
Vol 1 (1) ◽  
pp. 17-21
Author(s):  
O. O. Oladele ◽  
◽  
O. J. Owolabi ◽  
Keyword(s):  
Sodium Carbonate ◽  
Sweet Orange ◽  
Integrated Control ◽  
Hot Water ◽  
Postharvest Decay

Combined liquid hot water with sodium carbonate-oxygen pretreatment to improve enzymatic saccharification of reed

2020 ◽  
Vol 297 ◽  
pp. 122498 ◽  
Author(s):  
Fei Xia ◽  
Jingwei Gong ◽  
Jie Lu ◽  
Yi Cheng ◽  
Shangru Zhai ◽  
...  
Keyword(s):  
Sodium Carbonate ◽  
Enzymatic Saccharification ◽  
Hot Water ◽  
Liquid Hot Water

scholarly journals Researches on ecological weed control in vegetable crops

2019 ◽  
Vol 112 ◽  
pp. 03008
Author(s):  
Adriana Muscalu ◽  
Cristian Sorică ◽  
Cătălin Persu ◽  
Ana-Maria Andrei ◽  
Angela Dorogan ◽  
...  
Keyword(s):  
Weed Control ◽  
Integrated Control ◽  
Hot Water ◽  
Thermal Method ◽  
Vegetable Crops ◽  
Organic Farms ◽  
Increased Sensitivity ◽  
Bioactive Ingredients ◽  
Real Challenge ◽  
Methods Of Control

In recent years, intense concerns about the increasing resistance of weed populations to herbicide treatments, the low availability of bioactive ingredients for vegetable crops, as well as the expansion of organic farms for these niche crops have stimulated the development of new non-chemical methods of control or new approaches to those already used. In general, vegetable crops exhibit increased sensitivity to weeds compared to other crops. Therefore, weed control in organic vegetable crops is a real challenge for farmers, mainly using the so-called physical combat methods. Therefore, weed destruction is accomplished by using manual, mechanical, thermal or mulching means. The paper presents the preliminary experimental results obtained under laboratory conditions, referring to an innovative model of equipment for the ecological weed control in vegetable crops. It will achieve the destruction of weeds, combining the thermal method based on using hot water with the mechanical one, by equipping the machine with environmentally friendly active parts. The results obtained constitute an important premise for developing efficient equipment for the ecological weed control that can be used within integrated control systems, specific for organic onion, bean and bell pepper crops.

Integrated control of postharvest blue mold decay of pears with hot water treatment and Rhodotorula glutinis

2008 ◽  
Vol 49 (2) ◽  
pp. 308-313 ◽  
Author(s):  
Hongyin Zhang ◽  
Shizhen Wang ◽  
Xingyi Huang ◽  
Ying Dong ◽  
Xiaodong Zheng
Keyword(s):  
Water Treatment ◽  
Integrated Control ◽  
Rhodotorula Glutinis ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Blue Mold

scholarly journals Impact of a Brief Postharvest Hot Water Drench Treatment on Decay, Fruit Appearance, and Microbe Populations of California Lemons and Oranges

2003 ◽  
Vol 13 (2) ◽  
pp. 333-338 ◽  
Author(s):  
Joseph L. Smilanick ◽  
David Sorenson ◽  
Monir Mansour ◽  
Jonah Aieyabei ◽  
Pilar Plaza
Keyword(s):  
Sodium Carbonate ◽  
High Volume ◽  
Hot Water ◽  
In Vitro Tests ◽  
Citrus Limon ◽  
Sour Rot ◽  
Green Mold ◽  
Water Treatments ◽  
The Impact

A brief (15 or 30 seconds) high-volume, low-pressure, hot-water drench at 68, 120, 130, 140, or 145 °F (20.0, 48.9, 54.4, 60.0, or 62.8 °C) was applied over rotating brushes to `Eureka' lemons (Citrus limon) and `Valencia' oranges (Citrus sinensis). The impact of this treatment on populations of surface microbes, injury to the fruit, the incidence of green mold (Penicillium digitatum)or sour rot (Geotrichum citri-aurantii), when inoculated into wounds one day prior to treatment, and temperatures required to kill the spores of these fungi and P. italicum suspended in hot water were determined. Fruit microbial populations were determined immediately after treatment. Decay and injuries were assessed after storage for 3 weeks at 55 °F (12.8 °C). The efficacy of the hot water treatments was compared to immersion of fruit in 3% wt/vol sodium carbonate at 95 °F (35.0 °C) for 30 seconds, a common commercial practice in California. Initial yeast and mold populations, initially log10 6.0 per fruit, were reduced to log10 3.3 on lemons and log10 4.2 on oranges by a 15-second treatment at 145 °F. Green mold control improved with increasing temperature and treatment duration. Green mold incidence was reduced from 97.9% and 98.0% on untreated lemons and oranges, respectively, to 14.5% and 9.4% by 30 seconds treatment with 145 °F water. However, immersion of lemons or oranges in 3% wt/vol sodium carbonate was superior and reduced green mold to 8.0% and 8.9%, respectively. Sour rot incidence on lemons averaged 84.3% after all water treatments, and was not significantly reduced, although arthrospores of G. citriaurantii died at lower water temperatures than spores of P. digitatum and P. italicum in in vitro tests. Sodium carbonate treatment for 30 seconds at 95 °F reduced sour rot to 36.7%. None of the treatments caused visible injuries to the fruit.

Production of high concentration bioethanol from reed by combined liquid hot water and sodium carbonate-oxygen pretreatment

Energy ◽  
2020 ◽  
pp. 119332
Author(s):  
Jie Lu ◽  
Fuyu Song ◽  
Hao Liu ◽  
Chengcheng Chang ◽  
Yi Cheng ◽  
...  
Keyword(s):  
Sodium Carbonate ◽  
Hot Water ◽  
High Concentration ◽  
Liquid Hot Water

scholarly journals Combination of Hot Water and Ethanol to Control Postharvest Decay of Peaches and Nectarines

Plant Disease ◽  
1997 ◽  
Vol 81 (12) ◽  
pp. 1405-1409 ◽  
Author(s):  
Dennis A. Margosan ◽  
Joseph L. Smilanick ◽  
Gilbert F. Simmons ◽  
Delmer J. Henson
Keyword(s):  
Brown Rot ◽  
Hot Water ◽  
Monilinia Fructicola ◽  
Rhizopus Stolonifer ◽  
Postharvest Decay ◽  
Control Fruit ◽  
Extensive Evaluation

Spores of Monilinia fructicola or Rhizopus stolonifer were immersed in water or 10% ethanol (EtOH) for 1, 2, 4, or 8 min at temperatures of 46 or 50°C to determine exposure times that would produce 95% lethality (LT95). EtOH reduced the LT95 by about 90%. Peaches and nectarines infected with M. fructicola were immersed in hot water alone or with EtOH to control decay. EtOH significantly increased the control of brown rot compared to water alone. Immersion of fruit in water at 46 or 50°C for 2.5 min reduced the incidence of decayed fruit from 82.8% to 59.3 and 38.8%, respectively. Immersion of fruit in 10% ethanol at 46 or 50°C for 2.5 min further reduced decay to 33.8 and 24.5%, respectively. Decay after triforine (1,000 μg ml-1) treatment was 32.8%. Two treatments, 10% EtOH at 50°C for 2.5 min and 20% EtOH at 46°C for 1.25 min, were selected for extensive evaluation. The flesh of EtOH-treated fruit was significantly firmer, approximately 4.4 N force, than that of control fruit among seven of nine cultivars evaluated. No other factor evaluated was significantly influenced by heated EtOH treatments. The EtOH content of fruit treated with 10 or 20% EtOH was approximately 520 and 100 μg g-1 1 day and 14 days after treatment, respectively.

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