Abstract
Abstract Anthracnose stands out among rot diseases that can occur in the post-harvest phase of banana. The aim of this study was to evaluate the thermotherapy in the control of anthracnose in ‘Prata Anã’ banana produced in northern state of Minas Gerais. Bananas ‘Prata Anã’ variety were divided into groups of three fruits and inoculated with Colletotrichum musae. Groups were submitted to thermotherapy using five temperatures (40°C, 44°C, 48°C, 52°C and 56°C) and four immersion times (4, 8, 12 and 16 minutes) and control. Treatments were repeated five times in a completely randomized design. Area under the incidence progress curve (AUIPC) and area under the severity progress curve (AUSPC) were calculated. To evaluate the thermotherapy efficiency compared to chemical control, fruits were submitted to the following treatments: thermotherapy with and without fungicide application and fruits treated with fungicide only, the control fruits without thermotherapy and without fungicide application. After fifteen days of storage, fruits were evaluated for anthracnose severity. The results of experiments were submitted to analysis of variance and regression and means were compared by the Scott-Knott test (p<0.05). Control was compared to treatments by the Dunnett test (p<0,05). The lowest anthracnose AUIPC values were observed when using temperature of 48°C for eight and 12 minutes. Thermotherapy at 52°C from eight minutes of immersion, in addition to reducing the anthracnose AUSPC in fruits up to 81.6%, delayed maturation of fruits. Fruits submitted to thermotherapy at 56°C presented higher severity of the disease and resulted in the maturation of fruits. Thermotherapy reduces anthracnose severity in fruits in a manner similar to fungicide use, but the association of both results in better control of the disease in ‘Prata Anã’ banana. Thermotherapy is an efficient technique to reduce the severity of the disease in ‘Prata Anã’ banana produced in northern state of Minas Gerais.
Highlights
Material and MethodsSeveral rot diseases may occur in the post-harvest phase of banana cultivation, most notably anthracnose caused by fungus Colletotrichum musae (Berk & Curt.), which is one of the main post-harvest diseases and leads to significant production losses of up to 40% (COELHO et al, 2010).The control of banana anthracnose is carried out mainly by chemical and physical methods
As there was no adjustment of regression models, the mean anthracnose Area under the incidence progress curve (AUIPC) values in ‘Prata Anã’ banana were compared by the Scott-Knott test (p
By evaluating the binomial water temperature and fruit immersion time, the lowest anthracnose AUIPC values were observed when using the hydrothermal treatment at 48 ° C for eight and 12 minutes, not differing from each other
Summary
The control of banana anthracnose is carried out mainly by chemical and physical methods. Hydrothermal treatment has been tested by several researchers for the post-harvest management of the disease (SPONHOLZ et al, 2004; MORAES et al, 2005; MORAES et al, 2006; NOLASCO et al, 2008; SILVA et al, 2008; RAMIREZ et al, 2011). The use of high temperatures targets the control of fungal diseases by the expression of plant defense genes (BARKAI-GOLAN and PHILLIPS, 1991; FERGUSON et al, 2000). The ideal temperature for the control of anthracnose and the time of fruit exposure varies among the different works carried out by researchers
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