Effect of Some Pre and Postharvest Treatments on Decay of Green Mold of Satsuma Mandarins

Yildiz, Figen; Yıldız, Mehmet; Kinay, Pervin; Şen, Fatih; Karacali, Ismail

doi:10.17660/actahortic.2001.553.104

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“…Applying heat to imazalil and tbz greatly enhances its efficacy in decay control. Imazalil also has good activity for control of green and blue mould sporulation and it provides some activation for control of Alternaria stem end rot (Schirra et al., 1995; Yildiz et al., 2001; Ismael and Zhang, 2004). In addition, biological control of Penicillium decay has been pursued actively by using yeast antagonists such as Candida , Rhodotorula and Cryptococcus species (Roberts, 1990; Wisniewski et al., 1990; Wisniewski and Wilson, 1992; Arras, 1996; Yildiz et al., 1998).…”

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confidence: 99%

Effects of Preharvest Applications of CaCl₂, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

Yildiz

Kinay

Yıldız

et al. 2005

Journal of Phytopathology

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In this study, an integrated approach was evaluated for the control of postharvest decays of mandarin including some pre-and post-harvest treatments under storage conditions. The efficacy of the treatments both as alone and in combination was evaluated during 3 years. Preharvest application of benomyl resulted in significantly less decay of mandarin fruit after storage in 3-year tests. Calcium chloride (CaCl 2 ), 2,4-dichlorophenoxyacetic acid (2,4-D) and gibberellic acid (GA 3 ) as stand-alone treatments or combinations were not effective in controlling Penicillium and total decay infections on inoculated mandarin. Postharvest application of imazalil (200 lg/ml) in solution heated to 54°C for controlling postharvest green and total decay of mandarin was significantly effective for 3 months under storage conditions. The biocontrol activity of yeast (Metschnikowia pulcherrima) was improved when yeast treatment was combined with imazalil (200 lg/ml) at postharvest. The data suggest that preharvest application of benomyl and postharvest treatments of imazalil, hot water and yeast may reduce postharvest green mould and total decay of mandarin under storage conditions. J. Phytopathology 153, 94-98 (2005) Ó 2005 Blackwell Verlag, Berlin

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Section: Introductionmentioning

confidence: 99%

Effects of Preharvest Applications of CaCl₂, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

Yildiz

Kinay

Yıldız

et al. 2005

Journal of Phytopathology

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Effect of Some Pre and Postharvest Treatments on Decay of Green Mold of Satsuma Mandarins

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Effects of Preharvest Applications of CaCl₂, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

Effects of Preharvest Applications of CaCl₂, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

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Effect of Some Pre and Postharvest Treatments on Decay of Green Mold of Satsuma Mandarins

Cited by 1 publication

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Effects of Preharvest Applications of CaCl2, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

Effects of Preharvest Applications of CaCl2, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

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Effects of Preharvest Applications of CaCl₂, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins

Effects of Preharvest Applications of CaCl₂, 2,4‐D and Benomyl and Postharvest Hot Water, Yeast and Fungicide Treatments on Development of Decay on Satsuma Mandarins