Reduction of guava anthracnose (Colletotrichum gloeosporioides) by hot water treatments of fruits from organic or conventional system of production Online publication date: Sat, 05-Jul-2014
by Dina Márcia Menezes Ferraz; Luiz Eduardo Bassay Blum; André Freire Cruz; Carlos Hidemi Uesugi; José Ricardo Peixoto
International Journal of Postharvest Technology and Innovation (IJPTI), Vol. 3, No. 3, 2013
Abstract: Anthracnose [Colletotrichum gloeosporioides (Penz). Sacc.] is one of the most important post-harvest diseases on guava fruits (Psidium guajava L.). The study was conducted to evaluate the hydrothermal effects on disease incidence and on fruit quality [fresh weight loss (FWL), pH, total of soluble solids (TSS), and acidity (Ac)] from conventional and organic system of production. Trials were performed in water at 43, 45, 47, 49 and 51°C (6 min) and for 2, 4, 6, 8 and 10 min (47°C). Hydrothermal treatments reduced the size of lesions when compared to non-treated control in both conventional (CF) and organic fruits (OF). The number of lesions was reduced with water at 47°, 49° and 51°C. Ten minutes (47°C) in hot water was the best time to reduce disease on fruit. Some treatments modified the analysed fruit quality properties. In general, the hydrothermy treatments retarded fruit ripening.
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