Control of mango anthracnose by hot water and fungicide treatment.
Om Prakash, Pandey B. K.
Author Affiliation: Central Institute for Subtropical Horticulture, Raibarelly Road, P.O. Dilkusha, Lucknow 226 002, India.
Indian Phytopathology 53 : 92-94
Abstract : Following harvest, mango (cv. Dashehari) fruits were treated with hot water at 52°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°C) alone for 30 min was very effective in controlling the disease. Treated fruits could be stored at 12° for up to 26 days (21 days at 12° + 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 @ 0.1%). Hot water (52° for 15 min) together with carbendazim treated fruits could be stored for 26 days at 12° without any anthracnose infection, while with thiophanate-methyl fruits could be stored for only 19 days at 12°. Fungicides applied at ambient temperature did not control anthracnose. Hot water treatments did not show any adverse effect on fruit ripening.