REFRIGERAÇÃO ASSOCIADA À SANITIZAÇÃO NO CONTROLE INTEGRADO DA PODRIDÃO EM MELÃO
2007
Daniel Terao | Sônia Maria Alves de Oliveira | Francisco Marto Pinto Viana | Darcy Mayra Furtado Gondim
The refrigeration is considered the most recommendable physical process to extend the shelf-life of fruits further control pathogens development. The demand for alternative postharvest disease management practices that could reduce consumer and environmental risks has increased in recent years like the use of sanitation products. The aim of this work was to evaluate the efficacy of chlorine dioxide associated with refrigeration on the control of Fusarium pallidoroseum. The effect of 8 different temperatures (5, 10, 15, 20, 25, 30, 35 and 40 ºC) on the pathogen development and the effectiveness of chlorine dioxide to control F. pallidoroseum were evaluated. The best performance was obtained at 30 ºC. The temperatures of 10 ºC and 40 ºC inhibited completely the mycelial growth and sporulations, in spite of don't be lethal for F. paliidoroseum that recover its normal development when transferred to room temperature. Melons were treated with chlorine dioxide at 10 ug.mL-1. Inoculums contained 107 conidia/mL were applied onto wound on fruit surface and then stored in three different environment: room temperature (29 ± 1 ºC), low temperature (10 ± 2 ºC) during 16 days and low temperature during the whole time, evaluating every other day the incidence and severity during 28 days. The refrigeration inhibited the lesion development. Under refrigeration chlorine dioxide reduced 54 % of incidence and severity, while at room temperature just around 14 % of incidence comparing to control. Chlorine dioxide associated to refrigeration may contribute in an efficient way to integrated control of postharvest disease in melon.
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