Title: Reduction of guava anthracnose (Colletotrichum gloeosporioides) by hot water treatments of fruits from organic or conventional system of production

Authors: Dina Márcia Menezes Ferraz; Luiz Eduardo Bassay Blum; André Freire Cruz; Carlos Hidemi Uesugi; José Ricardo Peixoto

Addresses: Universidade de Brasília, Departamento de Fitopatologia, Campus Universitário Darcy Ribeiro, CEP 70910-900 Brasília, DF, Brazil ' Universidade de Brasília, Departamento de Fitopatologia, Campus Universitário Darcy Ribeiro, CEP 70910-900 Brasília, DF, Brazil ' Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, 1-5 Shimogamohangi-cho, Sakyo-ku, Kyoto 606-8522, Japan ' Universidade de Brasília, Departamento de Fitopatologia, Campus Universitário Darcy Ribeiro, CEP 70910-900 Brasília, DF, Brazil ' Universidade de Brasília, Faculdade de Agronomia e Veterinária, Campus Universitário Darcy Ribeiro, CEP 70910-900 Brasília, DF, Brazil

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.

Keywords: Glomerella cingulata; Psidium guajava; hydrothermal treatment; postharvest rot; guava anthracnose; Colletotrichum gloeosporioides; postharvest diseases; guava quality; fruit quality; lesions; conventional fruits; organic fruits; hot water; fruit ripening.

DOI: 10.1504/IJPTI.2013.059307

International Journal of Postharvest Technology and Innovation, 2013 Vol.3 No.3, pp.272 - 284

Received: 21 Aug 2013
Accepted: 11 Sep 2013
Published online: 05 Jul 2014 *

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