Postharvest rots of avocados: improved chemical control by using different application methods

Abstract

Four methods of applying prochloraz to ‘Fuerte’ avocados postharvest were compared. These were: dipping, with and without a subsequent coating with polyethylene wax, ultra-low volume spray application followed by wax, and applying in wax. Prochloraz reduced rots best when applied as an ultra-low volume spray followed by waxing. It was also very effective when applied in wax. Dipping fruit in prochloraz increased the incidence of some types of rots. Waxing fruit without a prochloraz treatment reduced the incidence of internal and external stem end rots. This suggests that wax prevented stem end rot fungi from gaining entry to the fruit during packing.