Strategy for Combining Heat Treatment, Calcium Infiltration, and Biological Control to Reduce Postharvest Decay of `Gala' Apples

The viability of Penicillium expansum Link conidia in sporulating culture declined rapidly when exposed to 38 °C, and when conidia were exposed to 38 °C prior to inoculation of apple fruits ( Malus × domestica Borkh.), the resulting lesions were smaller than those on fruit inoculated with nonheated conidia. `Gala' apples were heated after harvest (38 °C for 4 days), pressure infiltrated with a 2% solution of CaCl 2 , or treated with the antagonist Pseudomonas syringae van Hall, alone or in combinations to reduce postharvest decay caused by Penicillium expansum . After up to 6 months in storage at 1 °C, no decay lesions developed on fruit that were heated after inoculation with P. expansum , or any combination of P. expansum , antagonist, or Ca. Parallel lots of heat-treated and nonheated fruit that were either infiltrated or not infiltrated with Ca were stored up to 6 months. They were then inoculated with P. expansum alone, or with the antagonist followed by P. expansum . Prior heat treatment did not influence lesion size. Calcium alone, the antagonist alone, and heat plus Ca all reduced the incidence of decay by ≈25%, whereas heat plus the antagonist reduced it by 70%. Calcium plus the antagonist or Ca plus the antagonist and heat reduced decay incidence by 89% and 91%, respectively. The integrated strategy of heat-treating fruit, followed by Ca infiltration and then treatment with an antagonist, may be a useful alternative to controlling postharvest decay with fungicides.