Effect of ethyl alcohol on soft rot of tomato and cucumber fruit
1997
Danai Boonyakiat | Thongmai Patchaiyo (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agriculture. Dept. of Horticulture)
VF tomato and fountain cucumber fruit were inoculated with bacteria Erwinia sp. which has cell density equal to OID. 0.175. Both kinds of fruit were then put in plastic trays and 43x37x8 cm cardboard boxes. The boxes were then put into polyethylere bags. Vermiculite that carry 1, 3 or 5 ml of 95 percent alcohol were put in the tray. The bags were sealed tight for 2 or 4 days. The results showed that 95 percent ethyl alcohol at 3 and 5 ml were able to reduce severity of tamato fruit rot but can not stop bacterial growth. Ninety five percent ethyl alcohol was toxic to cucumber fruit. There is fungal growth in the toxic area.
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