Mode of action of hot-water dip in reducing decay of lemon fruit

Nafussi B., Ben-Yehoshua S., Rodov V., Peretz J., Ozer B. , D'hallewin G.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.49, no.1, pp.107-113, 2001 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 49 Issue: 1
  • Publication Date: 2001
  • Doi Number: 10.1021/jf000700n
  • Page Numbers: pp.107-113


A hot-water dip for 2 min at 52-53 degreesC prevented decay for at least one week in lemon fruit inoculated with Penicillium digitatum. The mode of action of hot water in reducing decay wa's investigated by studying the effects of this treatment on the pathogen and on the resistance mechanisms of the fruit. The hot-water dip had a transient inhibitory effect on the pathogen, arresting its growth for 24-48 h. During this lag period, the combined effects of the pathogen and the hot-water dip induced the build up of resistance in the peel. Lignin production in the inoculated sites began within 24 h after inoculation or wounding. When inoculation was followed by the hot-water dip, lignin accumulation continued for a week. Inoculated lemons that were not dipped in hat water rotted completely within 3 days after inoculation and their lignin content did not rise or even decreased. The scoparone concentration in the inoculated sites of hot dipped fruit started to rise 24 h after treatment and reached a level sufficient to inhibit the pathogen within 2 days after treatment. Parallel to scoparone accumulation, scopoletin was detected in inoculated and heat-treated lemons. Without the pathogen challenge or wounding, heat treatment by itself was not able to induce any of the above-mentioned defensive effects. Our data do not support the involvement of ethanol-extractable aldehydes, associated in the literature with wound gum, or of citral in decay inhibition in hot-water dipped lemons.