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Revisiting hot water treatments in controlling crown rot of banana cv. Buñgulan

Authors
Journal
Crop Protection
0261-2194
Publisher
Elsevier
Publication Date
Volume
33
Identifiers
DOI: 10.1016/j.cropro.2011.09.023
Keywords
  • Buñgulan
  • Crown Rot-Causing Pathogens
  • Hot Water Treatments
  • Mycelium Growth
  • Spore Germination
  • Non-Chemical Banana
Disciplines
  • Chemistry

Abstract

Abstract The efficacy of hot water treatment (HWT), as an alternative to chemical treatment, to control crown rot and maintain postharvest quality in cv. Buñgulan was studied. We examined the effects of hot water on mycelium growth and spore germination of Colletotrichum musae, Fusarium verticillioides, Lasiodiplodia theobromae and Thielaviopsis paradoxa, the most active crown rot-causing fungi involved in crown rot of cv. Buñgulan. HWT is ineffective in killing dormant spores of the pathogens but do cause a significant delay in mycelium growth and conidia germination. The optimum exposure for cv. Buñgulan is 50 °C for 20 min. Beyond this exposure, HWT caused fruit injury such as scalding, shriveling, and failure to soften. HWT delayed ripening and prolonged the green-life of fruit. It also improved the over-all appearance of banana, reduced weight loss, and improved firmness of the fruit. HWT lessened crown rot severity by 50% after 7 days and 33% after 14 days.

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