How to reduce storage rot in stone fruit

Storage rots are caused by a range of pathogens including Botrytis cinerea, Geotrichum, Alternaria, Phomopsis, Penicillium sp, Rhizopus, Saccharomyces sp, and Cladosporium sp.

They are worse in wetter, high humidity environments and when storage and handling management is poor leading to bruising and cuts to the fruit, which facilitate disease entry. Use of sodium hypochloride, during hydro-cooling and in the pack house, can help.

Correct nutrition has a major role to play in improving the firmness of fruit flesh and skin, helping to minimize storage disorders like storage rot.

Crop Nutrition and Stone Fruit Rots

Calcium

Calcium spray programs in the field aimed at the fruits help minimize weight loss and disorders during storage.

Phosphorus and Nitrogen

Earlier applications of phosphorus – at petal-fall - to increase levels in the fruit - can also improve storage characteristics, reducing fruit loss caused by storage rot.

Excessive use of nitrogen can make the situation during storage worse, because the weakened tissue is more susceptible to disorders.