Citrus Packing Machine

The disease spreads readily by contact with adjacent fruit, giving rise to large nests of diseased fruit in packed containers. Optimal temperatures for growth of the fungus are between 18°C to 23°C (64°F to 73°F). However, some growth will also occur at the recommended cool storage temperature. Proper field sanitation, pre-harvest fungicide sprays, and prevention of wounds on the fruit help reduce the incidence of gray mould Black Rot Black rot, caused by the fungus Alternaria citri, is a serious disease in lemons that have been stored for more than one month. The fungus typically enters the fruit through the button and stem-end decay occurs. Lesions developing from infections of the button become light brown to black in colour, and gradually progress over the fruit surface from the blackened button towards the stylar-end. As the button deteriorates during storage, the fungus grows from the surface into the fruit. The pathogen will seldom invade a green button, so it is important to prevent button desiccation. Entrance of the fungus into the fruit is also aided by mechanical injury or cracks in the peel. Fruit harvested over-mature are more susceptible to black rot. Advanced symptoms of black rot include a blackishgreen fungal growth on the fruit surface. Internally, the tissue turns black in the center of the fruit. The decay does not spread from infected to healthy fruit in packed containers. Control of black rot is obtained by pre-harvest fungicide sprays to lower the inoculum level, careful harvesting to avoid wounding of the tissue, applying 2,4-D as a 500 ppm dip to delay button senescence, and storage of the fruit at 12°C. Black rot development in lemons can be reduced by a pre-harvest foliar spray of gibberellic acid. Black rot is also retarded by postharvest applications of 2,4-dichlorophenoxy acetic acid at a dose of 500 ppm, which delays senescence of the button. Figure 8. Gray mould of lemons. 9 Brown Rot Brown rot, caused by the ( citrus packing machine), ( Orangepacking machine ), ( lemon packing machine ) , ( apple packing machine ), (  grapefruit packing machine ), ( mandarinpacking machine ), ( citrus sorting machine ), ( citrus grading machine ) , ( orangegrading machine ), ( lemon grading  machine ), ( apple grading machine ), ( grapefruit grading  machine ) , ( mandarin grading machine ), ( orange sorting machine ),( lemon sorting machine ), ( applesorting machine ), ( grapefruit sorting machine ), ( mandarin sorting machine

) fungus Phytophthora, is a common postharvest decay of lemons during high amounts of rainfall. Lemons hanging low on the tree are often infected by rain-splashed soil. Winds can then spread the actively growing fungus to fruit in the upper tree. The disease generally occurs during the later stages of fruit development. Symptoms of brown rot appear as a light brown discolouration of the peel (Figure 9). The affected area is firm and leathery. A white fungal growth develops on the peel during humid conditions. Infected fruit have a pungent, rancid odour, which distinguishes this disease from other rots. Control of brown rot is obtained by a combination of field sanitation, pre-harvest sprays of copper or fosetyl-Al (Aliette) fungicides, disinfection of the harvest containers, and wash water sanitation. Holding green lemons at 12°C and yellow lemons at 10°C will significantly retard the development of brown rot. Immersion of the fruit in a hot-water bath at 46°C to 48°C (115°F to120°F) for 2 to 4 minutes kills the fungus provided it is confined to external layers of the rind. Fungus that has penetrated well below the rind will survive the heat treatment. Turgid lemons may be injured by the heat treatment and should be allowed to wilt for 1 or 2 days before treatment. Anthracnose Anthracnose, caused by the fungus Collectotrichum gloeosporioides, usually appears on lemons previously injured or held too long in storage. Also, fruit which need a higher concentration of ethylene to de-green the peel will have a higher incidence of anthracnose. Ethylene triggers the growth of the dormant fungus and it also increases the susceptibility of the rind to further invasion. Anthracnose lesions associated with uninjured rind of de-greened fruit are initially silvery gray and leathery, and retain the same degree of firmness and elevation as the adjacent healthy rind. As the decay advances, the rind becomes brown to grayish black, and eventually a soft rot occurs. Lesions may develop on any area of the fruit surface. Lesions may also form immediately ( citrus packing machine), ( Orange packing machine ), ( lemon packing machine ) , ( apple packing machine ), (  grapefruit packing machine ), ( mandarin packing machine ), ( citrus sorting machine ), ( citrus grading machine ) , ( orange grading machine ), ( lemon grading  machine ), ( apple grading  machine ), ( grapefruit grading  machine ) , ( mandarin grading  machine ), ( orange sorting machine ),( lemon sorting machine ), ( apple sorting machine ), ( grapefruit sorting machine ), ( mandarin sorting machine ) around the button where the fungus colonizes the senescent button before spreading into the adjacent healthy rind.