Bagging time of ‘Prata-anã’ banana regarding anthracnose control

Abstract

The aim of this work was to determine the bagging time of ‘Prata Anã’ banana in order to reduce anthracnose disease. Treatments consisted of protection of banana bunches with TNT bags at emission, 30, 60, 90 and 120 days after emission and of unpacked bunches. Fruits were collected, stored in refrigeration chamber (25 ± 1 °C and 80 ± 5% RH) and evaluated for anthracnose incidence and severity. The study design was completely randomized with six treatments, repeated over two years. Data were submitted to analysis of variance and Tukey test (p <0.05). The physical and chemical characteristics of stored fruits were evaluated every three days for 12 days. The study design was completely randomized with six treatments, four evaluation periods, repeated over two years. Results were submitted to analysis of variance and regression (p <0.05). The anthracnose incidence was reduced by up to 67% by bagging bunches at emission. Bunches bagged at emission and at the first month of development did not show anthracnose severity. Bagging bunches reduces anthracnose incidence and severity. The bagging time does not interfere with the physical and chemical characteristics of fruits.

Quality of guava fruits bagged with different materials in an organic system

“…Guava is among the most attacked fruit species by insects and pathogens, which leads to the use of pesticides for phytosanitary treatments, especially to control fruit flies in conventional cultivation systems, whose main problem is fruit contamination. In organic fruit farming, in spite of the effect of the extracts of toxic plants and the Bordeaux and lime-sulfur mixtures in reducing fruit fly infestation (Pinheiro, 2006), fruit bagging has been an effective and widely used practice for insect control (Pinheiro, 2006;Nascimento et al, 2011;Moura et al, 2011), also being able to avoid mechanical injuries and losses by diseases (Teixeira et al, 2011;Fernandes et al, 2019).…”

Control of anthracnose in banana with cassava starch film associated or not with essential oils

“…Besides being one of the most valuable agricultural products in the world, banana fruit is a nutritious, high-energy food source and is an integral part of many diets (Hapsari & Lestari, 2016). Several fungal diseases can occur in banana during the postharvest phase, including anthracnose, whose causative agent is fungus Colletotrichum musae (Fernandes et al, 2019). The fungus infects green fruits in the field and remains quiescent until maturation.…”