Mycoflora and Market Quality of Chestnuts Treated with Hot Water to Control the Chestnut Weevil. John M. Wells, Plant Pathologist, Southeastern Fruit and Tree Nut Research Laboratory, USDA, SEA/AR, P.O. BOX 87, Byron, GA 31008. Jerry A. Payne, Entomologist, Southeastern Fruit and Tree Nut Research Laboratory, USDA, SEA/AR, P.O. BOX 87, Byron, GA 31008. Plant Dis. 64:999-1001. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. The American Phytopathological Society, 1980. DOI: 10.1094/PD-64-999.

Postharvest treatment of Chinese chestnuts in 52 C water for 5, 15, or 30 min reduced the percentage of fungal infections of weevil-damaged and discolored kernels and the number of fungal colonies isolated compared with untreated checks. Immersion for 60 min was significantly more effective against fungi than the shorter treatments, but soluble sugars decreased and starch increased over 5-mo storage at 3 C, thereby slightly lowering market quality. Addition of the fungicide 2,6-dichloro-4-nitroaniline (Botran) reduced the total number of colonies isolated and the percentage of infected kernels more than did the 30-min hot water treatment alone but not more than the 5, 15, or 60 min treatments. Alternaria, Penicillium, and Aspergillus were the major genera of fungi isolated from the discolored and damaged chestnuts.

Keyword(s): mycotoxins.