How to reduce storage rot in stone fruit
Correct nutrition has a major role to play in improving the firmness of fruit flesh and skin, helping to minimise storage disorders like storage rot.
Storage rots are caused by a range of pathogens including Botrytis cinerea, Geotrichum, Alternaria, Phomopsis, Penicillium sp, Rhizopus, Saccharomyces sp, and Cladosporium sp. They are worse in wetter, high humidity environments and when storage and handling management is poor leading to bruising and cuts to the fruit, which facilitate disease entry. Use of sodium hypochloride, during hydro-cooling and in the pack house, can help.
Correct nutrition has a major role to play in improving the firmness of fruit flesh and skin, helping to minimize storage disorders like storage rot.
Calcium improves cell wall strength
Calcium spray programs in the field aimed at the fruits help minimize weight loss and disorders during storage.
Foliar phosphorus applications reduce storage losses
Earlier applications of phosphorus – at petal-fall - to increase levels in the fruit - can also improve storage characteristics, reducing fruit loss caused by storage rot.
Excessive nitrogen makes fruit more susceptible to rots
Excessive use of nitrogen can make the situation during storage worse, because the weakened tissue is more susceptible to disorders.
Recommended fertilisers for stone fruit
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Firmness of stone fruit flesh is affected by a wide range of parameters including nutrition. Fruits with high levels of calcium are firmer and good calcium supply delays ripening and increases storability of fruits.
How to prevent internal breakdown of stone fruit
The main cause for internal breakdown is an inadequate physiological growth leading to a breakdown of internal tissues. A balanced nutrition program can also help improve the physiological balance of the pulp.
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