Controle pós-colheita da antracnose da banana -prata anã tratada com fungicidas e mantida sob refrigeração

Coelho, Ana Flávia Santos; Dias, Mário Sérgio de Carvalho; Rodrigues, Maria Luisa Mendes; Leal, Paulo Ademar Martins

doi:10.1590/s1413-70542010000400029

Cited by 8 publications

(8 citation statements)

References 6 publications

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“…These results corroborate those found by Coelho et al (2010) studying the post-harvest control of anthracnose of 'Prata Anã' banana treated with fungicide imazalil. The authors verified a lower effect of C. musae on control, not totally controlling the disease.…”

Section: Resultssupporting

confidence: 90%

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Hydrothermal treatment in the management of anthracnose in ‘Prata-Anã’ banana produced in the semiarid region of Minas Gerais, Brazil

et al. 2018

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-Anthracnose stands out among rot diseases that can occur in the post-harvest phase of banana. The aim of this study was to evaluate the thermotherapy in the control of anthracnose in 'Prata Anã' banana produced in northern state of Minas Gerais. Bananas 'Prata Anã' variety were divided into groups of three fruits and inoculated with Colletotrichum musae. Groups were submitted to thermotherapy using five temperatures (40°C, 44°C, 48°C, 52°C and 56°C) and four immersion times (4, 8, 12 and 16 minutes) and control. Treatments were repeated five times in a completely randomized design. Area under the incidence progress curve (AUIPC) and area under the severity progress curve (AUSPC) were calculated. To evaluate the thermotherapy efficiency compared to chemical control, fruits were submitted to the following treatments: thermotherapy with and without fungicide application and fruits treated with fungicide only, the control fruits without thermotherapy and without fungicide application. After fifteen days of storage, fruits were evaluated for anthracnose severity. The results of experiments were submitted to analysis of variance and regression and means were compared by the Scott-Knott test (p<0.05). Control was compared to treatments by the Dunnett test (p<0,05). The lowest anthracnose AUIPC values were observed when using temperature of 48°C for eight and 12 minutes. Thermotherapy at 52°C from eight minutes of immersion, in addition to reducing the anthracnose AUSPC in fruits up to 81.6%, delayed maturation of fruits. Fruits submitted to thermotherapy at 56°C presented higher severity of the disease and resulted in the maturation of fruits. Thermotherapy reduces anthracnose severity in fruits in a manner similar to fungicide use, but the association of both results in better control of the disease in 'Prata Anã' banana. Thermotherapy is an efficient technique to reduce the severity of the disease in 'Prata Anã' banana produced in northern state of Minas Gerais. Index terms: Colletotrichum musae, thermotherapy, incidence, severity.Tratamento hidrotérmico no manejo da antracnose em banana 'Prata-anã' produzida no semiárido mineiroResumo -A antracnose destaca-se dentre as podridões que podem ocorrer na fase pós-colheita da banana. O objetivo do trabalho foi avaliar a termoterapia no controle da antracnose em banana 'Prata-Anã' produzida no norte de Minas Gerais. Bananas da variedade Prata-Anã foram divididas em buquês de três frutos e inoculadas com Colletotrichum musae. Os buquês foram submetidos à termoterapia com cinco temperaturas (40°C, 44°C, 48°C, 52°C e 56°C) por quatro tempos de imersão (4; 8; 12 e 16 minutos) e testemunha. Os tratamentos foram repetidos cinco vezes em delineamento inteiramente casualizado. Calculou-se a área abaixo da curva de progresso da incidência (AACPI) e a área abaixo da curva de progresso da severidade (AACPS). Para a avaliação da eficiência da termoterapia comparada ao controle químico, os frutos foram submetidos aos seguintes tratamentos: termoterapia com e sem aplicação de ...

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Section: Resultssupporting

confidence: 90%

“…), which is one of the main post-harvest diseases and leads to significant production losses of up to 40% (COELHO et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Hydrothermal treatment in the management of anthracnose in ‘Prata-Anã’ banana produced in the semiarid region of Minas Gerais, Brazil

et al. 2018

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“…Before harvest, chemical control is carried out by the application of thiabendazol and imazalil fungicides. However, the exclusive use of chemical control contributes to the emergence of resistant fungus species, causing damage to the environment and human health due to residues in fruit pulp (Coelho, Dias, Rodrigues, & Leal, 2010;Cruz et al, 2010). Increased consumer demand for high-quality fruits and low chemical residues resulted in market segments aimed at the marketing of differentiated products (Morandi & Bettiol, 2008).…”

Section: Introductionmentioning

confidence: 99%

Essential Oils in the Control of Anthracnose on ‘Prata Ana’ Banana

Rodrigues¹,

Mizobutsi²,

Fagundes³

et al. 2018

JAS

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Alternative forms of disease control in fruits have been researched in an attempt to minimize the negative effects of chemical control on men and environment. The aim of this study was to determine the best concentration of essential oils to control the development of Colletotrichum musae and anthracnose intensity in ‘Prata Anã’ banana. In order to inhibit germination, mycelial growth and sporulation, four essential oils of clove (Eugenia caryophyllus), tea tree (Melaleuca alternifolia), thyme (Thymus vulgaris) and ginger (Zingiber officinale) species were used at concentrations of 2, 4, 6 and 8 μL. In fruits, the same essential oils were applied at concentrations of 80, 160, 240 and 320 μL to evaluate the incidence and severity of anthracnose. Clove and thyme oils were the most efficient in inhibiting mycelial growth, germination and sporulation at all concentrations tested. The volatile compounds present in clove and thyme oils provide complete inhibition of fungal growth. Tea tree and ginger oils have the ability to suppress anthracnose in ‘Prata Anã’ banana. Concentrations of 160 μL of ginger oil, 160 and 240 μL of tea tree oil reduced the anthracnose severity in fruits. Ginger and tea tree essential oils have the potential to control banana anthracnose, reducing the anthracnose incidence in fruits by 48% and 24%, respectively.

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“…Assim, mesmo com todos os cuidados possíveis em razão da fragilidade das bananas, os frutos podem ser lesionados externamente com facilidade sendo então o AR a 12 ºC um importante fator a ser usado na diminuição do desenvolvimento das lesões em bananas 'Prata' (Coelho et al, 2010). Neste T1 -controle; T2 -embalagem de polietileno de baixa densidade (PEBD); T3 -embalagem de PEBD + adsorvedor de etileno; T4 -embalagem de PEBD + vácuo; e T5 -embalagem de PEBD + adsorvedor de etileno + vácuo.…”

Section: Resultsunclassified

Aplicações de tecnologias pós-colheita para bananas 'Prata-Anã' produzidas em Roraima

Prill

Neves²,

Campos

et al. 2012

Rev. bras. eng. agríc. ambient.

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R ESU M ONeste trabalho objetivou-se manter a qualidade e aumentar o tempo de prateleira durante a pós-colheita de bananas 'Prata-Anã' e se avaliou a eficiência do armazenamento refrigerado (AR) e da atmosfera modificada (AM) pelo uso de embalagens plásticas de polietileno de baixa densidade (PEBD), do vácuo e da utilização de sachê adsorvedor de etileno. Os tratamentos foram: T1: Controle (sem embalagem, sistema de adsorção de etileno e sem vácuo); T2: Embalagem de polietileno de baixa densidade (PEBD); T3: PEBD + adsorvedor de etileno; T4: PEBD + vácuo e T5: PEBD + adsorvedor de etileno + vácuo. As análises foram realizadas em intervalos de 5 dias após a colheita, até 35 dias de AR. Verificou-se que os frutos submetidos à embalagem de PEBD apresentaram as menores áreas de lesão na casca, as menores concentrações de etileno, os menores incrementos de acidez titulável (AT) e comportamento normal/ manutenção dos valores de pH o que, possivelmente, proporcionou os maiores teores de açúcares totais e redutores ao final do período experimental; concluiu-se,então, que a combinação do uso da embalagem de PEBD com os sachês adsorvedores de etileno resultou no retardamento do processo de maturação dos frutos de banana 'Prata-Anã' proporcionando, comercialmente, a extensão da vida útil dos frutos em até 30 dias após a colheita.Palavras-chave: Musa sp., atmosfera modificada, etileno, vácuo Application of postharvest technologies for bananas 'Prata-Anã' produced and marketed in the Roraima -Brazil A B ST R A C T In order to keep the quality and increase the shelf-life during the postharvest of bananas 'Prata-Anã', the efficiency of cold storage (CS), the modified atmosphere (MA) by the use of low density polyethylene (LDPE) plastics bags, vacuum and use of sachet adsorption of ethylene was evaluated. The treatments were: T1: control (no packaging, system of ethylene adsorption or vacuum), T2: LDPE; T3: LDPE + system of ethylene adsorption; T4: LDPE + vacuum and T5: LDPE + system of ethylene adsorption + vacuum. Analysis were performed every 5 days after harvest, up to 35 days. It was verified that the fruit under LDPE bags showed the smallest areas with skin lesions, the lowest ethylene concentration, the lowest increments of titratable acidity (TA) and normal behavior/maintenance of pH levels. This possibly resulted in the highest contents of total and reduced sugars at the end of the experiment. Thus, it was concluded that the combined use of LDPE bags with the ethylene adsorbents sachets resulted in delaying in the process of bananas 'Prata-Anã' ripening, resulting, commercially, in the extension of shelf-life of banana for at least 30 days after harvest.

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Controle pós-colheita da antracnose da banana -prata anã tratada com fungicidas e mantida sob refrigeração

Cited by 8 publications

References 6 publications

Hydrothermal treatment in the management of anthracnose in ‘Prata-Anã’ banana produced in the semiarid region of Minas Gerais, Brazil

Hydrothermal treatment in the management of anthracnose in ‘Prata-Anã’ banana produced in the semiarid region of Minas Gerais, Brazil

Essential Oils in the Control of Anthracnose on ‘Prata Ana’ Banana

Aplicações de tecnologias pós-colheita para bananas 'Prata-Anã' produzidas em Roraima

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