A Newly Emerging Disease of Papaya in Ethiopia: Black Spot (Asperisporium caricae) Disease and Management Options

Alkhtib

Veterinary Medicine & Sci

et al. 2021

In the search for alternative feed resources for laying hens, papaya pomace is available as industrial by‐product but information on its nutritive value is lacking. Dried papaya pomace was included in a common laying hen diet at 0%, 2.5%, 5% and 7.5% to evaluate its effect on egg production performance, egg quality and general health parameters in Bovan brown layers. For every inclusion level, three cages with ten 20‐week‐old layers were used, making a total of 120 hens. The effect of dried papaya pomace inclusion on egg production, egg quality and general health parameters was evaluated. Dried papaya pomace inclusion improved egg production and laying by 6.15% and 17% respectively, while it significantly decreased feed conversion ratio by 7.5%. Eggshell weight, thickness and strength of PP5 were higher than the control by 0.3 g, 0.8 mm and 0.43 kg/cm2, respectively. There was a significant improvement in albumin weight (by 1.5 g/L), albumin height (2.1 mm), yolk weight (0.4 g/L), yolk height (0.4 mm), yolk colour (4.4 points) and Haugh unit (8 points) due to PP5 treatment. Inclusion of papaya pomace at a level of 7.5% of layers diet had negative effect on Egg production, feed conversion ratio and interior and exterior egg quality traits. Inclusion of papaya pomace affected significantly serum total cholesterol, serum triglyceride, serum low density lipoprotein, serum high density lipoprotein, aspartate aminotransferase, alanine aminotransferase and white blood cell count. However, all blood traits of the experimental animals were within the normal ranges reported for layers. Inclusion of papaya pomace in 5% of layers commercial diets improves egg production and quality without negative impact on health while decreasing feeding cost.

Section: Introductionmentioning

confidence: 99%

Evaluation of dried papaya pomace meal in laying hen diets

Alkhtib

Veterinary Medicine & Sci

et al. 2021

“…However, this fruit is susceptible to fungal diseases, especially anthracnose caused by Colletotrichum spp. during the postharvest stage (Gabrekiristos and Dagnew 2020). The fungus that attacks fruit usually forms brown spots on the peel, penetrating the fruit flesh and causing it to rot, become perishable, and suffer damage during storage (Saini et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of lactic acid bacteria and Bacillus on anthracnose disease in postharvest papaya fruit

THI,

DUNG,

HUYNH

et al. 2023

Biodiversitas

Abstract. Thi QVC, Dung TQ, Huynh NTN, Truc NT, Thuy NP. 2023. Effect of lactic acid bacteria and Bacillus on anthracnose disease in postharvest papaya fruit. Biodiversitas 24: 5883-5894. Anthracnose disease of papaya fruit caused by Colletotrichum (isolate TD1), identified by 5.8S rRNA sequence homology, is a main obstacle in papaya fruit, influencing fruit quality and minimizing shelf life. Therefore, to diminish the disease and sustain the fruit quality, the impact of Lactic Acid Bacteria (LAB) and Bacillus on the growth of anthracnose disease and fruit quality was investigated in vitro and in vivo. Furthermore, 13 LAB and 12 Bacillus isolates were collected from traditional fermented vegetables and papaya rhizospheric soils. The results showed that 13 LAB isolates and 6 isolates of Bacillus were inhibitory against Colletotrichum in an in vitro test. Two isolates of LDC11 and BHL21 with the highest antifungal activity were selected to evaluate their effect on Colletotrichum growth and papaya fruit quality under in vivo conditions. These findings indicated that the isolates LDC11 and BHL21 at a density of 106 CFU/mL reduced the disease incidence and severity. The LAB and Bacillus treated papaya fruit increased a number of parameters, such as weight loss, TSS, and L*, a*, and b* values. However, vitamin C content, TA, and fruit firmness were reduced compared to the control. The research shows a potential applications of LAB and Bacillus in the postharvest preservation of papaya fruit. To our knowledge, this is the first study to apply Bacillus and LAB bacteria to control diseases in postharvest papaya in Vietnam.

Food Science & Nutrition

“…Papaya plants also possess medicinal and industrial value importantly used for drug development and cosmetics production (Adeyi et al, 2022;Tan et al, 2022). In spite of this fact, papaya production is affected by a number of biotic and abiotic factors, among which pre-and postharvest diseases are the major constraints that ultimately affect the production, utilization, and marketing (Gabrekiristos & Dagnew, 2020;Mwanauta et al, 2022).…”

mentioning

confidence: 99%

Effect of combined application of carbonate salts and hot water treatment for the management of postharvest anthracnose (Colletotrichum gloeosporioides) of papaya

Getnet

Alemu

Tsedaley

2023

Postharvest anthracnose (Colletotrichum gloeosporioides Penz.Sacc) is the most economically important biological constraint to papaya production and consumption, which causes substantial yield loss worldwide. The effect of combined application of carbonate salts and hot water treatments on the development of postharvest anthracnose and maintenances of postharvest quality of papaya fruit was studied in completely randomized design (CRD) under laboratory condition. The results revealed that combined application of hot water treatment and carbonate salts significantly (p < .05) reduced the incidence and severity of postharvest papaya anthracnose disease. The disease incidence reached 100% 21 days after inoculation in the control treatment; this level was significantly reduced to 26.70% by dipping the fruits in NH4CO3 at 50°C and NH4CO3 at 54°C. Similarly, treatments significantly (p < .05) reduced the disease severity in different degrees from the first day of disease appearance to the date of 100% unmarketability of control fruits. Furthermore, the combined application of carbonate salt and hot water treatments significantly improves fruit marketability by 93.33%. Moreover, the treatments showed significant (p < .05) effect on maintaining pH, TSS, TA, and reducing postharvest weight loss of papaya fruit. In conclusion, postharvest treatment of papaya fruit with NH4CO3 at 54°C, NH4CO3 at 52°C, and NaCO3 at 54°C can significantly reduce anthracnose development and improve marketability of the fruits without pronounced effect on their edible qualities.