REDUÇÃO DA ANTRACNOSE E DA PODRIDÃO SECA PÓS-COLHEITA EM MAMÃO POR HIDROTERMIA

DENIZE MARIA SILVA MARTINS; LUIZ EDUARDO BASSAY BLUM

REDUÇÃO DA ANTRACNOSE E DA PODRIDÃO SECA PÓS-COLHEITA EM MAMÃO POR HIDROTERMIA

2014

DENIZE MARIA SILVA MARTINS | LUIZ EDUARDO BASSAY BLUM

Anthracnose (Colletotrichum gloeosporioides) and dry rot (Phoma caricae-papayae) of papaya (Carica papaya) reduce fruit post-harvest storage life. Therefore, this study evaluated under laboratory conditions the effect of the hydrothermal treatment of fruits on these diseases. Two types of tests were conducted: (1) fruit immersion in hot water (48 ºC) for 10, 15, 20, 25 and 30 min; and, (2) fruit immersion in hot water at 44, 46, 48 and 50 ºC / 20 min. The experiments were conducted in a randomized complete block design with five replications. Two isolates of C. gloeosporioides and one of P. caricae-papayae were tested in papaya fruits of cv. 'Sunrise Solo' and hybrid ‘Tainung 1’. Fruits were washed, wounded (3mm), inoculated (50μL, 106 conidia mL-1), placed in humid chamber (24 h), and then treated. After treatment, fruits were water cooled (13ºC/20 min) and stored (14 days) in cold chamber (13 ºC; 85-100% R.H.). Daily the diameter of lesions was evaluated for two weeks. Variations on time and temperature did not alter fruit firmness (kg cm-2), pH, total soluble solids (o Brix) e tritable acidity (% of citric acid) in comparison to non-treated fruits. However, in one case on ‘Tainung 1’ fruits, tritable acidity was higher at 48 ºC / 20 min. Fruits treated with hot water at 48 ºC / 20-30 min or 48-50 ºC / 20 min presented less fruit rots.

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