Use of Surfactants with Chlorine to Improve Pear Decay Control

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Abstract
The effectiveness of several surfactants added to a solution containing 50 .mu.g of total available Cl/ml at pH 10.9 and held at 10.degree. C to reduce d''Anjou pear (P. communis) decay is reported. Although Cl alone did not reduce decay caused by Botrytis cinerea or Mucor piriformis in puncture-wounded d''Anjou pear fruits, addition of Ortho X77, Triton X100 or VWR Spread No. 1 to chlorinated dump tank water containing 5.0% sodium silicate significantly improved decay control for B. cinerea, M. piriformis and Penicillium expansum when compared with Cl alone. Chlorinated water containing Ortho X77 and VWR Spread No. 1 effectively controlled M. piriformis decay for 3 wk. Addition of Ortho X77, Triton X100 or VWR Spread No. 1 to nonchlorinated water resulted in increased decay. Surfactant effects did not result from pH changes but appeared related to improved penetration of Cl into wounds.

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