Ecofriendly hot water treatment reduces postharvest decay and elicits defense response in kiwifruit

Hot water treatment (HWT) of fruit is an effective approach for managing postharvest decay of fruits and vegetables. In the present study, the effects of HWT (45 A degrees C for 10 min) on the growth of Botrytis cinerea and Penicillium expansum in vitro, and gray (B. cinerea) and blue mold (P. expansum) development in kiwifruit were investigated. HWT effectively inhibited spore germination and germ tube elongation of B. cinerea and P. expansum. Reactive oxygen species accumulation and protein impairment in the fungi triggered by HWT contributed to the inhibitory effect. Results of in vivo studies showed that HWT controlled gray and blue mold in kiwifruit stored at 4 and 25 A degrees C. HWT induced a significant increase in the activity of antioxidant enzymes, including catalase and peroxidase, and the level of total phenolic compounds in kiwifruit. These findings indicate that the inhibition of postharvest decay in kiwifruit by HWT is associated with the inhibition of spore germination of both fungal pathogens and the elicitation of defense response in the kiwifruit host. Moreover, HWT used in this study did not impair fruit quality. HWT appears to represent a potential non-chemical alternative for the effective management of postharvest decay of kiwifruit.