The aim of this MSc thesis was to determine the impact of hot water dipping of peach fruit on growth inhibition of Penicillium expansum. Peach fruits cv. Redhaven were first disinfected in NaOCl (2% for 2 minutes) and then divided in four groups, which were: i) peach fruits treated in hot water (60 °C for 2 minutes) and allowed to dry on air (TV), ii) peach fruits treated with hot water inoculated with P. expansum (TVP), iii) peach fruits without hot water treatment and with P. expansum inoculation (P), iv) peach fruits without HWD treatment and without P. expansum inoculation (B). Peach fruit was stored at 20 °C for 5 days. Analyses were carried out in skin of red and yellow fruit skin and included: antioxidative potential (AOP), total phenols, activity of phenylalanine ammonia lyase (PAL), fruit surface colour, surface of P. expansum lesion and fruit surface contact angle. Higher AOP was found in red and yellow coloured skin in TVP peaches, and also smaller surface of P. expansum lession was found on this test group. In analogy to the previous, hot water had impact on the surface of the yellow coloured skin, as it has become more hidrofobic. HWD had impact on slower growth of P. expansum on peach fruit, which is correlated to higher AOP for red and yellow coloured skin in TVP test group. Treatment with hot water caused reduced activity of P. expansum.
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