Abstract
Banana fruits are prone to attack by Colletotrichum musae, causing postharvest anthracnose disease. Synthetic fungicides have been used in controlling postharvest pathogens but they are hazardous to human and the environment. Therefore, an alternative method to chemical control is needed. In this study, effect of sodium bicarbonate, sodium chloride and apple cider vinegar (ACV) on the growth of banana anthracnose pathogen was examined. ACV (2 to 6%) and sodium bicarbonate (250 to 350 mM) completely inhibited the growth of the pathogen in vitro, followed by 211% inhibition by sodium chloride (4 to 8 g/L). ACV and sodium bicarbonate failed to control the anthracnose disease development on treated fruits compared to untreated fruits (control) in vivo. Further studies are suggested to test combined effect of ACV and sodium bicarbonate on the pathogen growth and disease development on banana fruits.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: International Journal of Postharvest Technology and Innovation
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.