The experiment was carried out with the objective to evaluate the influence of the presence of Penicillium sp spores in washing water and rot control with chemical products added to the water during postharvest cleaning of 'Gala'and 'Fuji' apples. The experimental design was entirely randomized, with 4 replications of 25 fruits. The treatments were: a) control (dry), b) clean water, c) dipping in water with spores, d) dipping in water with spores + 30 hours exposure of fruits to 20ºC, e) 30 hours at 20ºC + dipping in water with spores, f) Ca(OH)2 (1,5%), g) CaCl2 (1,5%). Prior to the treatment application, fruits were injured. All fruits had four injuries of 0.2cm diameter and 0.5 cm depth in the equatorial region. The fruits were dipped in solution with Penicillium sp spores. After treatment, fruits were cold stored at 0ºC for ´Gala´ and --0,5ºC for ´Fuji´. Rot incidence was evaluated at chamber opening (60 days) and after 7 and 14 days of shelf life at 20ºC. After 60 days storage there wasn't rot incidence on fruits treated with Ca(OH)2 and CaCl2. During the shelf-life the Ca(OH)2 was more efficient than CaCl2 in cv. Gala. Fruits maintained at 20ºC during 30 hours before inoculation with spore solution, showed less rot incidence that fruits inoculated immediately after injuring. Fruits dipped in clean water had lower rot incidence that fruits dipped in spore solution.
Malus domestica; storage; Penicillium sp.
