Resistance induction by hot water treatments to control apple postharvest diseases

Abstract: Hot water dipping (45 °C, 10 min) of apple controlled fruit postharvest pathogens as Penicillium expansum (blue mould) and Neofabraea vagabunda (bull’s eye rot), in artificially infected fruits. The results indicated a significant inhibition of both diseases when fruit were inoculated after 4 and 3 hours respectively, from the treatment, supporting the hypothesis of resistance induction exerted by hot water.