{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,20]],"date-time":"2025-10-20T10:09:02Z","timestamp":1760954942971,"version":"3.38.0"},"reference-count":23,"publisher":"SAGE Publications","issue":"1","license":[{"start":{"date-parts":[[2007,2,1]],"date-time":"2007-02-01T00:00:00Z","timestamp":1170288000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2007,2]]},"abstract":"<jats:p> The effect of time (up to 24h) and temperature (40 to 55\u00b0C) has been evaluated on in vitro growth of Penicillium digitatum and Penicillium italicum on potato dextrose agar plates or on \u2018Valencia\u2019 oranges ( Citrus sinensis), previously inoculated with those pathogens. The effect of treatment on the fruit quality parameters has also been evaluated. In vitro, at 40 and 45\u00b0C, an exposure of 24h was required to inhibit subsequent mycelial growth of both pathogens during incubation for 1 week at 25\u00b0C. However, at 50 and 55\u00b0C, only 18 or 9h (6h for P. digitatum), respectively, were needed to achieve the same effect on both pathogens. Inoculated fruit was exposed for 18h at 40\u00b0C then stored for 5 days at 5\u00b0C plus 7 days at 20\u00b0C, and the experiment was repeated at three locations and over two fruit seasons. This curing regime controlled both pathogens effectively. Concerning quality changes, after cold storage (5\u00b0C), treated fruits showed a significant reduction in acid content and a slight delay on skin yellowing, on softening, and on weight losses, compared to the control fruits. These results suggest that the curing treatment could be a non-chemical alternative to the postharvest fungicides now used to control citrus green and blue moulds. <\/jats:p>","DOI":"10.1177\/1082013207075601","type":"journal-article","created":{"date-parts":[[2007,3,12]],"date-time":"2007-03-12T13:25:28Z","timestamp":1173705928000},"page":"63-68","source":"Crossref","is-referenced-by-count":18,"title":["Effect of High Temperature Treatments on Growth of Penicillium spp. and their Development on \u2018Valencia\u2019 Oranges"],"prefix":"10.1177","volume":"13","author":[{"given":"C.","family":"Nunes","sequence":"first","affiliation":[{"name":"Centro de Desenvolvimento de Ci\u00eancias e T\u00e9cnicas de Produ\u00e7\u00e3o Vegetal (CDCTPV), Universidade do Algarve, Campus de Gambelas, 8000-139 Faro, Algarve, Portugal"}]},{"given":"J.","family":"Usall","sequence":"additional","affiliation":[{"name":"Area Postcolit, IRTA, Centre UdL-IRTA. Av Rovira Roure 198, 25191 Lleida, Spain"}]},{"given":"T.","family":"Manso","sequence":"additional","affiliation":[{"name":"Centro de Desenvolvimento de Ci\u00eancias e T\u00e9cnicas de Produ\u00e7\u00e3o Vegetal (CDCTPV), Universidade do Algarve, Campus de Gambelas, 8000-139 Faro, Algarve, Portugal"}]},{"given":"R.","family":"Torres","sequence":"additional","affiliation":[{"name":"Area Postcolit, IRTA, Centre UdL-IRTA. Av Rovira Roure 198, 25191 Lleida, Spain"}]},{"given":"M.","family":"Olmo","sequence":"additional","affiliation":[]},{"given":"J. M.","family":"Garc\u00eda","sequence":"additional","affiliation":[{"name":"Instituto de la Grasa, CSIC, Av Padre Garc\u00eda Tejero 4, 41012 Seville, Spain"}]}],"member":"179","published-online":{"date-parts":[[2007,2,1]]},"reference":[{"key":"atypb1","doi-asserted-by":"crossref","unstructured":"Barkai-Golan R. (2001). Postharvest Diseases of Fruits and Vegetables. Development and Control. 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