Effect of hot water treatment on development of anthracnose (Colletotrichum gloeosporioides) and quality of mango fruit at Jimma southwest Ethiopia

Abstract

Anthracnose is the major postharvest disease of mango and occurs throughout mango producing areas of the world including Ethiopia. Evaluating effect of hot water treatment on development of anthracnose and quality of mango fruit is imperative. A total of three hot water levels 48, 52 and 56 °C at two time interval (5 and 10 min) were tested with factorial arrangement in completely randomised design. The study indicated that hot water treatment at different temperatures and time interval significantly (p < 0.001) affects disease development and shelf life and postharvest quality of mango fruits. Hot water treatments reduced the incidence and severity of anthracnose disease significantly (p < 0.001) in mango fruits as compared to control. There was a highly significant difference (p < 0.0001) on weight loss, total soluble solids, titratable acidity and fruit firmness of mango fruits due to treatment. The present study reviled that hot water treatment has a potential in reducing the postharvest loss due to anthracnose and improving the shelf life and quality of mango fruits. However, the reduction of disease pressure on fruits was not at applicable level, which call ups future effort on developing on integrated disease management strategies for reduction of postharvest loss of mango fruits.