Role of hot water treatment in controlling postharvest insect and diseases in fruits

I HAVE TRIED TO BRIEF ABOUT EFFECT OF HOT WATER TREATMENT ON POST HARVEST INSECT AND DISEASE MANAGEMENT.

1. 1 WELCOME

2. Mangoes, Eggplant, Taro, Bitter gourd and Snake gourd 2

3. Non chemical method i.e., HOT WATER TREATMENT 3

4. UNIVERSITY OF HORTICULTURAL SCIENCES BAGALKOT Name of the Student : Ayeeshya Kolhar I.D. No. : UHS17PGD223 Degree Programme : Ph.D. (Hort .) Department : Post Harvest Technology Role of hot water treatment in controlling postharvest insect and diseases in fruits 4

5. Introduction to HWT Method of HWT Mode of action Applications of HWT Case study C onclusion 5

6. University of Horticultural Sciences, Bagalkot Introduction Hot water treatment- fruits are immersed in hot water before storage or marketing Pre-storage hot treatments followed in many fruits Insect control Postharvest diseases Postharvest decay Hot water treatments were first reported in 1922 to control decay on citrus fruit (Fawcett, 1922) 6

7. Mode of entry for insect and pathogens Natural openings Stress induced openings Direct penetration (some fungi) Wounds (insect) Mechanical damage 7

8. Table 1: Major post harvest diseases and pests of fruits Crop Disease Pathogens Apple & Pear Blue mould Pencillium expansum Banana Crown rot Colletotrichum musae , Fusarium roseum Citrus fruit Green mould Pencillium digitatum Mango & Papaya Anthracnose Colletotrichum gloeosporioides Host Insect Scientific names Mango and Ber Fruit fly Bactocera dorsalis Mango Stone weevil Sternochitus mangiferae Apple Codling moth Cydia pomonella Fallik , 2004 8

9. 1 . Hot Water Immersion (HWI) 2 . Hot Water Rinsing & Brushing (HWRB) Methods of HWT 9

10. 1. Hot w ater i mmersion ( HWI ) Main components of a hot water immersion unit are Treatment tank Heat exchanger unit Water circulation system Temperature controller Hot Water Tank Produce 10

11. Hot water immersion unit 11

12. Effects of hot water treatment on anthracnose disease in papaya fruit and its possible mechanism Xueping et al ., 2013 Postharvest Biology and Technology, 89: 56-58 12

13. Objective - To elucidate the effect of HWT on physiological defence reactions Treatments- Control - Dipped in water at normal temperature ( 25˚C ) for 4 min T reatment with 54˚ C for 4 min Materials & Methods : Papaya fruit cv . ‘Sunrise ’ Dipped in 0.3% hypochloride solution for 10 min. 13

14. Figure-1: Colour index of hot water treated and untreated fruits Xueping et al ., 2013 14

15. Figure-2: Water soluble pectin content (%) of hot water treated and untreated fruits Xueping et al ., 2013 15

16. Figure-3 : The effects of HWT on the ( A) The carrier rate of Colletotrichum gloeosporioides in fruit peel. (B) anthracnose. (C and D) stem end rot. Xueping et al ., 2013 16

17. Figure-4: Structural changes of epicuticular wax induced by hot water treatment Xueping et al ., 2013 17

18. Hot water as an effective post harvest disinfestation for the oriental fruit fly, Bactocera dorsalis on mango Verghese et al., 2011, IIHR Bengaluru Pest Management in Horticultural Ecosystems, Vol.17,No.2 pp63-68(2011) 18

19. Objective- To standardize a temperature - time regime for Alphonso and T otapuri variety against fruit fly infestation 6 treatments – 30 fruits (each treatment) Hot water treatment - 46˚ C for 60 mins , 48˚ C for 60,75 and 90 minutes Materials & Methods: Alphonso and T otapuri mangoes Oriental fruit fly Treatments- 19

20. 20 Table-2 : Percentage B. dorsalis infestation at different temperature-time regimes Temperature ˚C Time min Alphonso Totapuri 2004 2005 2004 2005 46 60 0.00 0.00 0.00 0.00 48 60 0.00 0.00 0.00 0.00 48 75 0.00 0.00 0.00 0.00 48 90 0.00 0.00 0.00 0.00 Pre- harvest IPM 1.11 2.22 4.30 1.11 Control 33.33 (287) 13.33 (122) 40.00 (316) 3.33 (26) Pre-harvest IPM- without exposing to laboratory adults Control-not exposed to hot water treatment Figures in the parenthesis are number of larvae of larvae found in 30 fruits Verghese et al., 2011

21. 21 Table 3 : Quality acceptability quotient (QAQ) Alphonso Taste (%) Colour (%) Control Treated Control Treated Excellent 33.33 46.67 33.33 66.67 Very good 53.33 33.33 33.33 26.67 Good 13.33 20.00 33.33 6.67 Bad 0.00 0.00 0.00 0.00 Very bad 0.00 0.00 0.00 0.00 Totapuri Taste (%) Colour (%) Control Treated Control Treated Excellent 13.33 20.00 60.00 80.00 Very good 26.67 40.00 40.00 20.00 Good 40.00 33.33 0.00 0.00 Bad 20.00 6.67 0.00 0.00 Very bad 0.00 0.00 0.00 0.00 Verghese et al., 2011

22. Effects of hot water treatment on the storage stability of S atsuma mandarin as a postharvest decay control Hong et al ., 2007 Postharvest Biology and Technology 22

23. Objective- To study the effect of hot water dips on the post harvest quality and spoilage of S atsuma mandarin. Treatments- Control - Fruits dipped in cold tap water (7–10 °C ) for 2 min H ot water dipping at 52 °C for 2 min, 55 ° C for 1 min, and 60 ° C for 20 s P ackaged in perforated plastic film bags (35 cm×45 cm ) Stored - 5 °C for 3weeks and subsequently for 1 week at 18 °C Materials & Methods : Satsuma mandarin ( Citrus unshiu Marc., cv. Gungchun ) T hermometers 23

24. Figure-5: Changes in decay ratio of S atsuma mandarin fruit treated with hot water dips under various conditions during storage at 5 ˚ C for 21 days and at 18 ˚C for a subsequent 7 days. Hong et al ., (2007 ) 24

25. Figure-6: Changes in decay ratio of S atsuma mandarin fruit treated with hot water dips under various conditions during storage at 5˚ C for 21 days and at 18 ˚C for a subsequent 7 days. Hong et al ., (2007) 25

26. Hong et al ., 2007 Table 4 : Changes in sensory scores of S atsuma mandarin fruit treated with hot water dips under various conditions during storage 26

27. 2 . Hot Water Rinsing & Brushing (HWRB) Conveyor belt Tap water rinsing and brushing unit H ot water rinsing and brushing unit . ( Water is recycled) (4 ) Hot water container (5 ) Water pump to pressurize and recycle the hot water (6 ) Forced-air dryer. To clean and disinfect fresh harvested produce. First introduced commercially in 1996 27 Fallik et al ., 1996

28. Hot water brushing: an alternative method to SO 2 fumigation for colour retention of litchi fruits Postharvest Biology and Technology Lichter et al ., 2000 28

29. Objective- To evaluated the effect of HWB in c ombination with acid dipping on the quality of litchi fruit. Treatments- Control - Fruits dipped in cold tap water (7–10 ° C ) for 2 min SO 2 treatment + Acid solution - 4% food-grade HCl and 0.2% prochloraz HWB (55°C for 20 sec) + Acid solution - 4% food-grade HCl and 0.2% prochloraz Storage for 3 weeks (1.5°C, RH-95%) Materials & Methods : Lychee chinensis . cv. Mauritius P acked in 2 kg open cardboard boxes 29

30. Figure-8: The appearance of litchi fruits after different postharvest treatments Lichter et al., 2000 30

31. Figure -9: The appearance of litchi fruits after different postharvest treatments. Storage time was 3 weeks at 1.5°C and 5 days at 20°C . Lichter et al., 2000 31

32. 32 Clear redistribution of the epicuticular wax layer ( Schirra and D’Hallewin , 1997) Heat treatments inhibit biochemical pathways involved in many fruit and vegetables ( Paull and Chen, 2000) Increases in the accumulation of glucanase and chitinase proteins ( Pavoncello et al ., 2001 ) Build up resistance responses to host ( Nafussi et al ., 2001 ) Induce resistance against chilling injury or pathogen infection Reduced enzymatic activity Removes soil and dust and also fungal spores from the fruit surface Mode of action

33. Combination treatments Hot w ater t reatment and f ungicides Hot water treatment at 52°C for 10 min combined with the fungicide bavistin at 0.1 mL/L ( Fallik , 2011 ) A nthracnose Stem-end rot 33

34. 2 . Hot w ater t reatment and Biocontrol At present there are two commercial products available for postharvest use 1. Biosave - Pseudomonas syringae 2. Shemer - Metschnikowia fructicola Hot water treatment 50°c in combination with bio control agent ( Debaryomyces hansenii ) reduced the postharvest decay and extend shelf life of peaches. (Sharma et al ., 2007) 34

35. 3. Hot w ater t reatment and Ethanol Potent antimicrobial activity Immersion in 10% Ethanol at 50°C for 60 seconds significantly reduced the decay of grape berries during storage for 30 days at 1°C ( Karabulut et al ., 2004) 35

36. 4 . Hot water and Modified atmosphere p ackaging Nectarines and peaches HWT at 46°C for 25 min, sealed in thin polyethylene bags, and stored at °C for 1 and 2 weeks Hot water combined with MAP maintained good fruit quality during storage ( Malakou and Nanos, 2005 ) 36

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38. Introduction To export of fresh apples to mainly Japan and South Korea require quarantine treatments against codling moth, Cydia pomonella L Codling moth can damage 80 to 95 % making it “wormy” and unfit to eat Earlier Methyl bromide is used commercially but postharvest quarantine treatment of Methyl bromide currently banned 38

39. Solutions for t his enemy are….. Pre-harvest fruit bagging HWT Application of particle films 39

40. Objectives To investigate the effectiveness of RF thermal treatments against codling moth in apples, and to evaluate the postharvest quality of treated apple Materials Red Delicious’ apples Codling moth larvae 7 apples and 35 larvae per replicate were enclosed in a single ventilated plastic container Pack in ventilated container Store at 22 ˚C , 60–70% RH, and 16:8 h light : dark Control 2 fruits (unheated) 1 kept at air 1 kept at water 40

41. Sub-surface Core Wang et al. , 2006 Figure-11: RF heating system description and treatment procedure 41

42. Figure-12: Contour plot of temperature distribution obtained by thermal imaging over horizontal and vertical apple cross sections Water preheating 45° c , 30 min RF heating from 45 ° -48° c , 1.25 min v 48 48 v 48 v v 36 44 v 48 48 v v 36 v 42 v Non uniform heating Uniform heating 48 Wang et al., 2006

43. Water holding, 48° c Hydrocooling , 30 min 48 48 48 48 48 48 48 48 48 v v v v v v v 4 10 12 18 16 v v Uniform distribution of heat in whole fruit Hence RF Treatement helps in uniform heating of fruit Wang et al., 2006

44. Temperature + holding time Total no. of alive instars Total no. of dead instars Mortality (%) Control at room air 99 6 5.7 ± 2.9 Control at room water for 80 min 96 9 8.6 ± 2.9 45 °c + 30min - RF 85 20 19.1 ± 8.7 48 °c + 5min + RF 3 102 97.1 ± 2.9 48 °c +10min + RF 2 103 98.1 ± 1.7 48 °c + 15min + RF 105 100 ± 0 48 °c + 20min + RF 105 100 ± 0 Table 4: Total number of live and dead fifth-instar codling moths recovered from ‘Red Delicious’ apples with the mortality Wang et al., 2006

45. Source Weight loss (%) Firmness (N) Waxed 0.82 a 74.28 Unwaxed 1.20 b 73.91 Treatment Control 1.93 d 65.71 a 48 ◦ C+ 10 min 0.52 a 76.00 b 48 ◦ C+ 15 min 0.75 b 77.81 b 48 ◦C+ 20 min 0.84 c 76.85 b Table-5: Quality attributes of ‘Red Delicious’ apples subjected to RF heat treatments Wang et al, 2006

46. University of Horticultural Sciences, Bagalkot Advantages Controlling insect pests Reduces post harvest rots Better shelf life Reduces chilling injury Making possible the use of postharvest fungicides at lower concentrations Fallik , 2004 46

47. Table 6: Applications of HWT in different fruit crops Crop Treatment Optimal temp ˚C (time) Aim Reference Mango HWT 43–49 (65–90 min) Quarantine Jacobi et al., 2001 Apple (cv. Golden Delios) HWRB 55 (15 s) Decay control, ripening inhibition Fallik et al ., 2001 Avocado (cv. ‘Hass’) HWT 38 (60 min) Chilling prevention Woolf, 1997 Lemon HWT 52–53 (2 min) Decay control, decay resistance Nafussi et al., 2001 Litchi HWRB 55 (20 s) Decay control Lichter et al., 2000 Plum (cv. Friar) HWT 45–50 (35–30 min) Decay control, chilling resistance Abu- kpawoh et al., 2002 Orange (cv. Shamouti ) HWRB 56 (20 s) Decay control, better quality Porat et al .,2000 47

48. Limitations of HWT It may injure the produce It does not provide protection against heat resistant pathogens There may be increased water loss from the produce Discoloration of produce may occur Spoilage of fruits 48

49. University of Horticultural Sciences, Bagalkot 49 Fresh fruits need to be free of disease agents, insects and synthetic chemicals, and cleaned of any dirt or dust before being packed for export Postharvest use of fungicides is potentially harmful to humans Conclusion

50. 50 THANK YOU…