บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Use of hot water dips to control the incidence of banana crown rot.

Lopez-Cabrera, J. J.; Marrero-Dominguez, A.;

Acta Horticulturae Year: 1998 Issue: No. 490 Pages: 563-569 Ref: 13 ref.

1998

บทคัดย่อ

Use of hot water dips to control the incidence of banana crown rot.

An alternative to chemical treatments, heat treatments are being developed as a means of controlling postharvest diseases and pests in various horticultural products. The effects of hot water dips (HWD) on mycelium growth and spore germination of Fusarium proliferatum and Colletotrichum musae, 2 fungi involved in banana crown rot, were studied. The results indicated that HWD with temperatures of 45 to 47.5 deg C and immersion times of 15 to 30 minutes provide an excellent way of controlling the growth of these 2 pathogens on banana axis disks. Lower temperatures and shorter times also have a positive effect. Temperatures above 50 deg caused peel darkening and incomplete soluble solids accumulation. The effect of HWD on fungal growth seems to be due mainly to an inhibition of spore germination although the induction of banana antifungal compounds cannot be ruled out.