Testing chemicals' efficiency to control lime diseases during storage
1980
Prisana Hemsuchi | Waruni Thanaphaet | Sirinthonthep Phakdissupphahpon
The experiment on lime storage was divided into two sets. In the first experiment, limes were stored at the room temperature (30+-2 degrees centigrade) for 1 month. In general after 1/2 month, the quality of the stored limes was found to be quite good when compared to that of the fresh ones and the average percentage of disease loss was 4.7%. For 1 month storage the quality was fair and the percentage of disease loss increased to 51.1%. It is obvious that limes stored without any treatment and those stored after being washed had the highest percentage of disease loss. Washing did not only lessen disease occurrence but might also lead to an increase in decay incidence due to moisture penetration and accessibility of wounds to pathogens. The second set of experiments on lime storage was done in the cold room for 3 and 1/2 months. After the first two months of storage the fruits were still in good condition and no disease took place. When it came to the 3rd month, the percentage of average disease loss were 8.6% and 27% respectively and the quality of the fruits as well as their freshness was a bit decreased. The efficiency test of 4 formulas of fungicides namely thiophanate methyl (700 ppm) + dichloran (84 ppm), thiophanate methyl (700 ppm) + captan (750 ppm), dichloran (844 ppm) + captan (750 ppm) and dichloran (844 ppm) showed that the use of thiophanate methyl (700 ppm) + dichloran (884 ppm) in room temperature tend to be most effective in controlling lime diseases during short term storage
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