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Article Abstract
Anthracnose of papaya fruit caused by the fungus is one of the most economically important postharvest diseases. Hot water immersion (HW) and calcium chloride (Ca) treatments have been used to control papaya postharvest diseases; however, the effect of the combination HW-Ca on the pathogen growth and the development of the disease in infected papaya fruit has been scarcely studied. The aim of this study was to evaluate the effect of the HW-Ca treatment on the growth of conidia and the quality of infected papaya. , the HW-Ca treated conidia showed reduced mycelial growth and germination. , the HW-Ca treatment of infected papaya delayed for 5 days the onset of the anthracnose symptoms and improved the papaya postharvest quality. The combined treatment HW-Ca was better than any of the individual treatments to inhibit the development of and to reduce the negative effects of papaya anthracnose.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5720604 | PMC |
| http://dx.doi.org/10.5423/PPJ.OA.01.2017.0004 | DOI Listing |
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