Lemon from packinghouses destined for exportation of the seasons
2008 to 2012 were surveyed. Fruits of lemon from Santa Lucia and Yacuchina
(Monteros–Tucuman) exhibited unusual symptoms consisting in sunken brown spot around
the stem of rind and later became dark during the packing process. The
objective of this work was to determine the causal factor of these alterations.
Affected tissue were collected and streaked onto PDA to identify possible
causal pathogen agents. Meteorological data were analyzed from 2008 to 2012 of
study area. No pathogen was isolated. Rain and relative humidity during the
months previous to harvest (March to April) were lower, and temperature higher
than the average values over the last 45 years. Based on symptoms and
antecedent of other citric areas of the world a physiological disorder stem end
rind breakdown of citrus (SERB) was determined. This disorder was found in
thin-skinned fruit from humid, high rainfall areas and water stressed trees. Collapse
of the rind tissue, and not discolored around the button (thick layer of
natural wax of cuticle) were the first symptoms observed. Subsequently, the oil
glands collapsed followed by a discoloration of the collapsed area. Postharvest
management that reduced fruit desiccation lessens incidence and severity of
How to cite this paper
Stem End Rind Breakdown Of Citrus Fruit A New Postharvest Physiological Disorder Of Lemon Fruit In Tucuman (Argentina)
Torres Leal, G.J.; Velazquez, P.D.; Carbajo, M.S.; Farías, M.F.; Pedraza, R.
Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá. Ruta Provincial Nº 301 Km 32 (4132) Famaillá, Tucumán
Corresponding author: Torres Leal, G.J, Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá. Ruta Provincial Nº 301 Km 32 (4132) Famaillá, Tucumán.
How to cite this paper: Torres Leal, G.J., et al. (2018) Stem End Rind Breakdown Of Citrus Fruit A New Postharvest Physiological Disorder Of Lemon Fruit In Tucuman (Argentina). The Journal of the Science of Food and Agriculture, 2(2), 40-44.