Use of hot water, combination of hot water and phosphite, and 1-MCP as post-harvest treatments for passion fruit (Passiflora edulis f. flavicarpa) reduces anthracnose and does not alter fruit quality

Dutra, Jaqueline Barbosa; Blum, Luiz Eduardo Bassay; Lopes, Leonardo Ferreira; Cruz, André Freire; Uesugi, Carlos Hidemi

doi:10.1007/s13580-018-0092-1

Cited by 11 publications

(13 citation statements)

References 36 publications

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“…Total acid was determined for 25 g passion fruit juice samples by titration with 0.1 mol/L NaOH solution and expressed as % citric acid [6].…”

Section: Methodsmentioning

confidence: 99%

“…A. Baraza et al suggested that commercial application of 1-MCP in passion fruit at turning stage (60–65 days after anthesis) was optimal to ensure efficacy, since they were still marketable on day 14 [5]. Jacqueline Barbosa Dutra et al found that the combination of hot-water treatment at 47 °C (4 or 5 min) and application of the phosphite of K or Zn could significantly reduce the disease severity in fruits; the 1-MCP treatment reduced the anthracnose severity in passion fruit mainly at 200 nL L −1 · 24 h −1 [6]. Da Silva et al studied that the application of CaCl 2 by infiltration favored the maintenance of fruit consistency during the first 18 days of storage time [7].…”

Section: Introductionmentioning

confidence: 99%

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Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life

et al. 2019

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In this experiment, we studied the effect of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) blend films on the efficiency of passion fruit preservation at 20 °C. The weight loss, shrinkage index, firmness, and total sugar of passion fruit packaged with PLA/PBAT films had no significant differences compared with PE films during 21 days (p > 0.05). PLA/PBAT films can more effectively reduce the rising of ethanol content and delay the total acid, ascorbic acid, and sensory evaluation. Compared with unpackaged (CK) and polyethylene (PE) films, PLA/PBAT films are more conducive to preserve the overall flavor of passion fruit during storage time, in agreement with sensory evaluation, tested by E-nose, E-tongue, and GC-MS, which also proved that it can effectively maintain the edible quality of passion fruit during storage time. We believe that our study makes a significant contribution to literature because it paves the way to the generalization and application of packaging films based on composite antibacterial polymers and facilitates the commercialization of fresh passion fruit as an important health food.

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“…Total acid was determined for 25 g passion fruit juice samples by titration with 0.1 mol/L NaOH solution and expressed as % citric acid [6].…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life

et al. 2019

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“…Oliveira et al (2016) stated that potassium phosphite inhibited 28% anthracnose in 'Prata-Anã' banana fruits, but this result is much lower compared to fungicide. Dutra et al (2018) found that different potassium phosphite sources were effective in reducing anthracnose severity in yellow passion fruit inoculated with C. gloeosporioides.…”

Section: Treatmentsmentioning

confidence: 98%

“…The use of fungicides is the main method for the chemical control of anthracnose in bananas; however, due to the growing consumer demand for fruits produced under environmental-friendly management practices, taking into account the health of applicators and consumers, it is necessary to seek alternatives to the use of fungicides to control phytopathogens (VILAPLANA et al, 2018). Among several alternative control methods, the use of phosphites has been studied by several researchers (OLIVEIRA et al, 2016;DUTRA et al 2018;FONTANA et al, 2018). This is due to the fact that these products, in addition to having an effect on diseases, also have high phosphorus percentage in their formulations, which allows improving plant nutrition, growth and development (BRACKANN et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Anthracnose control of ‘Prata-Ana’ banana with pre-harvest phosphite application

et al. 2020

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Abstract The aim of this study was to evaluate the anthracnose intensity in ‘Prata-Anã’ banana with the application of three phosphite formulations in two application intervals in the developing banana bunches and to evaluate the physical and chemical characteristics of fruits. In the field, in addition to producer management, three phosphite formulations were evaluated: FCu1 (4% Cu + 20% P2O5), FCu2 (4% Cu + 22% P2O5) and FK (42% P2O5 + 27.7% K2O) sprayed on banana bunches at different application frequencies: four and eight times. The experiment was carried out in a randomized blocks design following a 5 x 2 factorial scheme, with 3 phosphite formulations, pure water and no application and two application intervals. Pure water and no application were used as control. Fruits were harvested, stored in refrigeration chamber (25 ± 1 ° C and 80 ± 5% RH) and evaluated for anthracnose incidence and severity, as well as physical and chemical characteristics. The application of copper phosphite can control anthracnose incidence by 38% and severity by 49.5%. The frequency of phosphite application does not affect anthracnose intensity. FCu1 phosphite application in ‘Prata-Anã’ banana bunches, as well as eight phosphite applications increases fresh mass loss. Phosphite application frequency affected the chemical characteristics of banana fruits.

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“…O controle dessa doença geralmente é realizado com aplicação de fungicidas, no entanto, há uma tendência crescente à restrição desses produtos no tratamento póscolheita, visto que seu uso é o principal fator de contaminação de frutos (SOLINO et al, 2012;DUTRA et al, 2018).…”

Section: Introductionunclassified

Influência Do Estágio De Maturação E Do Período De Fermentação Sobre O Teor De Cafeína E O Rendimento De Sementes Secas De Guaraná

Santos¹,

Resende²,

Silva³

2020

Tecnologia De Produção Em Fruticultura 2

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Use of hot water, combination of hot water and phosphite, and 1-MCP as post-harvest treatments for passion fruit (Passiflora edulis f. flavicarpa) reduces anthracnose and does not alter fruit quality

Cited by 11 publications

References 36 publications

Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life

Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life

Anthracnose control of ‘Prata-Ana’ banana with pre-harvest phosphite application

Influência Do Estágio De Maturação E Do Período De Fermentação Sobre O Teor De Cafeína E O Rendimento De Sementes Secas De Guaraná

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