Evaluation of antioxidant butylated hydroxyanisole and fungicide prochloraz for control of post-harvest anthracnose of avocado fruit during storage
1995
Prusky, D. | Ohr, H.D. | Grech, N. | Campbell, S. | Kobiler, I. | Zauberman, G. | Fuchs, Y.
The incidence of post-harvest anthracnose of avocado caused by Colletotrichum gloeosporioides was reduced significantly after dip or spray treatment with the antioxidant butylated hydroxyanisole (BHA) or BHA + prochloraz. In small, medium, and semicommercial experiments in California on cv. Hass and in Israel on cv. Fuerte there was a significant reduction of decay by single treatments of 1,200 micrograms a.i. of BHA per ml or of 1,200 micrograms a.i. of BHA + 250 micrograms a.i. of prochloraz per ml. Prochloraz at 1,000 lag a.i./ml alone did not always reduce the incidence of decay while BHA or BHA + prochloraz reduced decay consistently. The effect of BHA + prochloraz lasted longer than that of BHA alone. It is suggested that the antioxidant might reduce post-harvest decay in avocado by modulating the natural fruit resistance.
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