Effects of fruit maturity at harvest on disease development in lychee during storage
1992
Chatree Sittigul | Uraporn Sardsud | Vicha Sardsud | Thida Chaiwangsri (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agriculture. Dept. of Plant Pathology)
At harvest, lychee fruit of three maturity levels : M3 (31-60 percent surface red), M4 (61-90 percent surface red) and M5 (91-100 percent surface red), were either treated with hot benomyl (500 ppm at 52 deg C for 2 min) and air dried, or left untreated prior to PVC wrapping in punnets, and storage at 5 deg C. The fruits were assessed weekly between 2 and 5 weeks after harvest. Browning of the pericarp and disease development were absent from fruit of M4 and M5 maturity levels 2 weeks after harvest, while 50 percent skin browning had developed on the M3 fruits. Browning had appeared on all fruits by 3 weeks after harvest. Similar levels and spectra of fungi were recorded from fruits of the three maturity levels, and were more prevalent in fruits that were not dipped in hot benomyl. Cladosporium sp. and Fusarium sp. were the most commonly detected fungi. Treatment in hot benomyl appeared to give greater control of side lesions than stem end lesions.
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