Dead pepper, or the phenomenon of plant death in chili production, has become a major challenge for farmers in recent years, causing significant economic losses. In some cases, farmers have even had to switch to growing other crops due to the high incidence of dead plants. What exactly causes this issue, and how can it be prevented?
One of the main causes is the use of contaminated seeds. Seeds can act as carriers of disease pathogens, spreading them over long distances and serving as the initial source of infection in new fields. If seeds are not properly quarantined or disinfected, they can introduce harmful organisms into new areas, increasing the spread of diseases.
In addition to seed contamination, environmental factors also play a role. The post-harvest rot of fruits is a serious problem globally, with an estimated 20% to 30% loss worldwide. In China, the situation is even worse, with up to 30% to 40% of fruits affected. In tropical regions, where the climate is warm and humid, the rate of post-harvest rot can reach as high as 50%, making it a critical issue for fruit producers.
To address this, heat treatment has emerged as a popular and effective method for preserving fruits after harvest. With increasing concerns about chemical residues, researchers have turned their attention to non-toxic and eco-friendly alternatives like heat treatment. This method involves exposing fruits to controlled high temperatures for a certain period, which helps reduce physiological activity, delay ripening, and prevent decay.
Heat treatment works by reducing the fruit’s respiration rate, inhibiting ethylene production, and suppressing enzyme activity that leads to softening and spoilage. It also helps kill or inhibit the growth of pathogens on the surface of the fruit. For example, studies have shown that treating mangoes and bananas with hot water at specific temperatures for set durations significantly reduces the risk of anthracnose and extends shelf life.
The mechanism behind heat treatment is complex. It affects various physiological processes, including protein synthesis, enzyme activity, and the production of ethylene, which is responsible for fruit ripening. By altering these processes, heat treatment can slow down aging and improve the quality and longevity of stored fruits.
Overall, heat treatment offers a promising solution for reducing post-harvest losses while minimizing the use of chemicals. As research continues, more efficient and targeted methods are being developed to ensure better preservation and higher yields for farmers around the world.
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