ELICITATION OF RESISTANCE TO THE DEVELOPMENT OF DECAY IN SEALED CITRUS FRUIT BY CURING.

Resistance of citrus fruit to pathogen attack is greater when the fruit is attached to the tree than when it has been harvested. The older the fruit, whether on the tree or in storage, the lower is its resistance to pathogen invasion. Curing prevented development of several pathogens, notably that of the major one of citrus, Penicillium digitatum, and inhibited other tested pathogens.

Curing of fruit inoculated with one pathogen induced resistance also against other pathogens; this resistance was mainly localized in the area of pathogen invasion.

Curing of sealed citrus fruit at relatively high temperatures (34°C–36°C) caused thermic inhibition of the pathogen, induced lignification, and raised the level of antifungal materials.