Use of Ozonized Water to Control Anthracnose in Papaya (Carica papaya L.) and its Effect on the Quality of the Fruits

Abstract

ABSTRACT Post-harvest fungal diseases, such as anthracnose, are common causes of spoilage in papaya fruits, accounting for considerable economic losses. The use of ozone gas is an alternative to tackle this problem, as it is a strong oxidizing and antimicrobial agent. Thus, the objective of the present work was to evaluate the efficiency of ozonized water for controlling anthracnose in papayas. It also aimed at assessing the influence of this treatment in CO2 production, weight loss, and fruit coloration. Papayas inoculated with Colletotrichum gloeosporioides and C. magna were exposed to ozone dissolved in water at the concentration of 0.8 mg L−1 for 40, 80, 120, and 160 min. At the temperature of 11 °C, the longest exposure times implied in a decline of CO2 production and a reduction of fruit firmness. The storage at 25 °C resulted in a lower percentage of injured areas, less CO2 production, and less effect on firmness, in comparison with the untreated fruits. The application of ozone dissolved in water at 0.8 mg L−1 for up to 160 min is a feasible alternative for controlling the severity of anthracnose in post-harvested papaya of the variety Golden, without negatively affecting the quality of the fruits.