Postharvest disorders of mangos as affected by fungicides and heat treatments.
Spalding D. H., Reeder W. F.
Author Affiliation: USDA, Miami, Florida.
Plant Disease Reporter 56 : 751-753
Abstract : The effects were compared of hot water or fungicide dips, at 70 deg or 130 deg F, on the control of anthracnose (Colletotrichum gloeosporioides) and stem-end rots (Diplodia natalensis) on mature green mangoes, cv. Keitt, held at 55 deg for up to 4 weeks. Heat injury was also assessed during holding at 55 deg or after-ripening at 70 deg . Dipping in water, benomyl, thiabendazole or SOPP at 70 deg for 2 min failed to control either rot, but dipping in water, benomyl or thiabendazole at 130 deg for 5 min gave almost complete control of anthracnose for 3 weeks; benomyl and thiabendazole retained their effectiveness for 4 weeks. During holding at 55 deg , however, scald-like injury developed on over half the fruits 1 week after treatment at 130 deg , and after 2 weeks up to 90% of the fruits were affected. With fruits dipped in hot water and ripened at 70 deg immediately after treatment, however, the percentage of heat-injured fruits after 1 week was only 4.