Acetic acid shows promise for control of fruit decay
Acetic acid, a component of vinegar and pickles, might be used in the future for controlling postharvest decay of apples and pears.Dr. Peter Sholberg, postharvest pathologist with Agriculture and Agri-Food Canada in British Columbia, Canada, said acetic acid kills fungi and bacteria. It works best as a vapor.
Sholberg found that treatment with acetic acid worked as well as fumigation with sulfur dioxide for control of blue mold in table grapes.
In other tests, fumigation with acetic acid has provided good control of gray and blue mold on apples and pears, although it is more effective when the spore load is low.
Acetic acid occurs naturally in fruits, and is not considered a carcinogen. It is classified as Generally Regarded As Safe (GRAS). Sholberg said it probably would be granted a registration from the U.S. Environmental Protection Agency without much difficulty, although no one has applied yet.
Sholberg emphasized that although acetic acid fumigation could be a useful new technology, an integrated approach to controlling postharvest decay is essential. Sanitation would be important, also.
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