Postharvest disease control in mangoes using high humidity hot air and fungicide treatments

Abstract

The disease control efficacy of quarantine heat treatments developed for fruit fly disinfestation in mangoes cv. Kensington Pride was evaluated in this study. Heat was applied using high humidity (>95% r.h.) hot air (HHHA) at temperatures ranging from 4749°C.Anthracnose, caused by Colletotrichum gloeosporioides, was well controlled in mangoes heated to a core temperature of 46"C, 47°C or 48°C for 24, 10 or 8 min respectively, prior to ripening at 23°C for 16 days. Stem end rot, caused by Dothiorella dominicana and Lasiodiplodia theobromae, was not satisfactorily controlled by these treatments.In a subsequent experiment, fruit were immersed in a hot benomyl(0.5 g a.i. litre-' at 52°C for 5 min) or unheated prochloraz (0.25 ml a.i. litre-' at 28°C for 30 s) dip before or after the application of HHHA (core temperature of 47°C for 10 min). During storage at 23°C for 15 days, the incidence of stem end rot was reduced by HHHA alone, although immersion in hot benomyl either before or after HHHA treatment greatly improved stem end rot control.HHHA treatment (core temperature of 465°C for 10 min) alone reduced the incidence of anthracnose in mangoes stored at 13°C for 14 days prior to ripening at 22"C, although a combination treatment consisting of HHHA and either hot benomyl or unheated prochloraz gave complete control of anthracnose under these storage conditions. HHHA treatment alone gave no control of stem end rot in mangoes stored at 13°C prior to ripening at 22°C. A supplementary hot benomyl treatment was required for acceptable control of this disease in coolstored mangoes. The development of yellow skin colour in fruit was accelerated by HHHA treatment.

Effect of Modified Atmosphere Packaging on Postharvest Quality of Mango cvs. Sindhri and Sufaid Chaunsa During Storage

“…Disease incidence was found lesser at removal stage which could be possibly due to the application of fungicide and hot water treatment. Fungicidal application along with hot water treatment is reported to suppress the disease incidence during mango storage, to acceptable levels as reported by many researchers (Coates et al, 2008;Dang et al, 2008). These results are in accordance with the findings of Yahia (1998) who reported that hot water treatment along with Sportak or Thiabendazole application reduced the disease incidence during storage of mango.…”

The effectiveness of postharvest hot water dipping on the control of grey and black moulds in sweet red pepper (Capsicum annuum)

“…Dipping oranges for 42 min in water heated to 458C significantly reduced decay caused by Colletotrichum gloeosporioides, Penicillium digitatum and P. italicum (Williams et al, 1994). Vapour heat at temperatures ranging from 47 to 498C controlled C. gloeosporioides in mangoes (Coates et al, 1993), whilst exposing tomato fruits to 388C for 3 days prior to storage inhibited decay due to B. cinerea. (Fallik et al, 1993).…”

Combined Effects of Fungicides and Thermotherapy on Post-Harvest Quality of Horticultural Commodities

“…Many studies demonstrate that the efficacy of Imazalil and/or Prochloraz increases when applied in hot water in a number of fruits such as mango (Spalding & Reeder, 1986;Johnson et al, 1990;Prusky et al, 1990;Dodd et al, 1991;Coates et al, 1993;McGuire & Campbell, 1993;Waskar, 2005); melons (Carter, 1981b;Mayberry & Kartz, 1992), taro corms (Quevedo et al, 1991), red tamarillos (Yearsley et a., 1988), and in citrus fruit (Ansari & Feridoon, 2008).…”