บทคัดย่องานวิจัย

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Control of mango anthracnose by hot water and fungicide treatment.

Om Prakash; Pandey, B. K.;

Indian Phytopathology Year: 2000 Vol: 53 Issue: 1 Pages: 92-94 Ref: 11 ref.

2000

บทคัดย่อ

Control of mango anthracnose by hot water and fungicide treatment.

Following harvest, mango (cv. Dashehari) fruits were treated with hot water at 52 deg C for 5, 15 and 30 min alone and in combination with fungicides to control postharvest anthracnose (Colletotrichum gloeosporioides [Glomerella cingulata]) disease. Hot water (52 deg C) alone for 30 min was very effective in controlling the disease. Treated fruits could be stored at 12 deg for up to 26 days (21 days at 12 deg + 5 days at ambient temperature for ripening). However, the duration of hot water treatment could be reduced to 15 min by supplementing with carbendazim or thiophanate-methyl (each at 0.1%). Hot water (52 deg for 15 min) together with carbendazim treated fruits could be stored for 26 days at 12 deg without any anthracnose infection, while with thiophanate-methyl fruits could be stored for only 19 days at 12 deg . Fungicides applied at ambient temperature did not control anthracnose. Hot water treatments did not show any adverse effect on fruit ripening.