Keeping quality of 'Oroblanco' grapefuit-type as affected by hot dip treatments

The effectiveness of postharvest dip treatments, with or without IMZ or TBZ fungicides applied at 20°C or at 50°C, on the storability of 'Oroblanco' grapefruit-type was investigated. Treatment at 50°C with 1500 ppm TBZ suspension or 1500 ppm IMZ solution significantly reduced the incidence of chilling injury (CI) and decay during 16 weeks of cold-storage and after subsequent shelf-life as compared to other treatments tested. The efficacy of these fungicides when used at 20°C was much lower. Dipping in hot water without fungicides was also beneficial in reducing CI and decay. Treatment with IMZ at 50°C, however, showed phytotoxic effects by the end of the 4th week.