Effect of hot acetic acid solutions on postharvest decay caused by Penicillium expansum on Red Delicious apples

The objective of this research was improvement of apple hot water treatment efficiency by using acetic acid. The apples (cultivar Red Delicious) were treated using hot acetic acid solutions (1, 2 and 3%) at 50 °C for 1, 2 and 3 min. The results of in vitro study showed that treatment with acetic acid at 50 °C can significantly reduce the growth of Penicillium expansum spores. The treatment of apples with 50 °C acetic acid solutions, in particular 2% acetic acid solution for 3 min or 3% acetic acid solution for 2 min, had significant impacts in reducing the extent of decay of the fruit during the short time storage experiment, while this effect was not significant in the long-time storage.