Factors affecting postharvest disease control in 'carabao' mango subjected to the hot water treatment [Philippines]
1986
Lizada, M.C.C. | Agravante, J.U. | Brown, E.O.
The parameters affecting the degree of disease control by the hot water treatment in 'carabao' mango were identified. These included temperature range (51-55 C), duration of treatment (10 min) and timing of treatment (full green stage). No heat injury resulted when a range of 51-55 C was maintained. Lowering the range of 50-53 C resulted in diminished disease control. A 5-min dip was not as effective as a 10-min dip, but no enhancement of disease control was obtained when dipping time was longer than 10 min. Maximum protection from stem end rot could be obtained when the fruits were treated at the full green stage. No adverse effect on quality was observed, although ripening was accelerated and weight loss increased. A semi-commercial shipment trial of 72 crates (90 fruits per crate) from Mati, Davao Oriental [Philippines] to College, Laguna [Philippines] showed a marked reduction in spoilage due to decay. Anthracnose was reduced from 66 to 4%, while stem end rot was reduced from 21 to 4%. Consequently the hot water treatment increased the proportion of marketable fruits as ripening proceeded. The application of the hot water treatment should decrease losses both in the domestic and export marketing of 'carabao' mangoes. As these fruits are marketed in the green stage and since both anthracnose and stem end rot are latent diseases which become evident only when ripening has progressed considerably, further losses due to the added cost of handling can be minimized
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