Articles
Sanitisation of fungicide drench solution and effects on green mould and sour rot control
Article number
1323_29
Pages
183 – 188
Language
English
Abstract
Sanitisers can be added to drench solutions and are useful to reduce green mould and sour rot inoculum levels accumulating from dirt and pathogens on harvested fruit.
The effect of two sanitisers were compared during in vitro, in vivo and commercial packhouse trials.
Variables investigated were green mould and sour rot control, and the ability of the sanitisers to reduce microbial load (CFU mL‑1). Green mould infection was reduced from ≥78.3% to ≥67.7% following fungicide drench application.
The sanitisers did not affect fungicide concentration levels.
Hydrogen peroxide/peracetic acid (PPA) treatments completely reduced the sour rot inoculum (0.0 CFU mL‑1) in mixtures after treatments for 1-3 min at high pH levels (>10). Exposure of the mixtures to PPA gave superior results to the Cl treatment at high pH levels.
This study contributes to our understanding of the use of sanitisers to augment fungicide action.
The effect of two sanitisers were compared during in vitro, in vivo and commercial packhouse trials.
Variables investigated were green mould and sour rot control, and the ability of the sanitisers to reduce microbial load (CFU mL‑1). Green mould infection was reduced from ≥78.3% to ≥67.7% following fungicide drench application.
The sanitisers did not affect fungicide concentration levels.
Hydrogen peroxide/peracetic acid (PPA) treatments completely reduced the sour rot inoculum (0.0 CFU mL‑1) in mixtures after treatments for 1-3 min at high pH levels (>10). Exposure of the mixtures to PPA gave superior results to the Cl treatment at high pH levels.
This study contributes to our understanding of the use of sanitisers to augment fungicide action.
Authors
C. Olivier, C. Savage, W. du Plooy, P.H. Fourie, A. Erasmus, C.L. Lennox
Keywords
Penicillium digitatum, Galactomyces citri-aurantii, sanitisers, drench
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