EFFECT OF HEAT TREATMENT ON THE FUNGUS COLLETOTRICHUM GLOEOSPORIOIDES AND ANTHRACNOSE OF MANGO FRUIT

The efficacy of heat treatments in the control of Colletotrichum gloeosporioides Penz. and anthracnose disease was evaluated by using hot water at 55°C (HWT55), vapor heat (VHT), and hot water at 38°C for 5 min combined with vapor heat (HWT38+VHT). Conidial germination was inhibited by application of HWT55 for 5 min.
After 36 h of incubation the heat-treated conidia produced only 1% in length of appressoria with respect to appressoria of untreated conidia which developed normally.
Disease incidence on mango fruits inoculated with heat-treated conidia at 55°C for 5 min was reduced by 93%. One day after inoculation, at the depth of 1 mm, fungal colonization was reduced by 80%. Disease incidence on fruit treated with HWT55, VHT and HWT38+VHT was reduced by 0.24, 0.26 and 0.14%, respectively.
An antifungal extract obtained from the peel of heat-treated mango after 5 days of storage at 25°C inhibited conidial germination of C. gloeosporioides whereas unheated fruits had no effect.
Disease development on heat-treated fruits was also delayed as compared to untreated ones.

V International Postharvest Symposium

J. Sopee, S. Sangchote

postharvest heat treatment, hot water, vapor heat, preformed antifungal compound, crude extract

https://doi.org/10.17660/ActaHortic.2005.682.278