Use of hot water, combination of hot water and phosphite, and 1-MCP as post-harvest treatments for passion fruit (Passiflora edulis f. flavicarpa) reduces anthracnose and does not alter fruit quality

Abstract

This research aimed to evaluate the effectiveness of hot water (43–53 °C · 5 min−1; 47 °C · 2–6 min−1), 1-methylcyclopropene (1-MCP) at 50–300 nL L−1 and a combination of hot water (47/49 °C · 5 min−1) and phosphite (40% P2O5 + 20% K2O; 40% P2O5 + 10% Zn) in anthracnose control and the effect on fruit quality [fresh weight loss (FWL—%); pH, total soluble solids (TSS—°Brix), and titratable acidity (TA = % citric acid (CA)] of passion fruit (Passiflora edulis f. flavicarpa) at the post-harvest stage. When the fruits were in the stage of 0% dehydration and fully yellow peels, they were disinfested and inoculated with Colletotrichum gloeosporioides. They were then subjected to the above mentioned treatments; this was followed by incubation for 120 h. The diameter of the disease lesions was monitored daily. After the incubation, a physico-chemical analysis was performed. Hot-water treatment resulted in disease reduction at 47 and 49 °C for 4 and 5 min. The combination of hot-water treatment at 47 °C (4 or 5 min) and application of the phosphite of K or Zn significantly reduced disease severity in fruits. The 1-MCP treatment reduced anthracnose severity in passion fruit mainly at 200 nL L−1 · 24 h−1. None of the treatments significantly changed the physico-chemical characteristics of the fruit [FWL (2.6–4.1%); pH (3.2–3.5), TSS (8.9–10.9 °Brix), and TA (1.8–2.5% CA)].