EFFECTS OF CLO2 FUMIGATION ON POSTHARVEST FUNGI AND DISEASE DEVELOPMENT OF LONGAN FRUIT
The effect of chlorine dioxide (ClO2) fumigation on postharvest diseases of longan fruit Daw during storage at room temperature was investigated. Fresh longan fruit were fumigated with0 (control), 2.5, 5,10 and25 mg/L ClO2 for10 min, then packed in cardboard boxes and stored at 25±1°C for seven days. ClO2 significantly reduced and delayed the occurrence of disease and total microbial load in all treatments. ClO2 at the concentrations of 10 and 25 mg/L were most effective with no difference in both disease incidence and total microorganisms. On day 7 of storage, treatment with 10 and 25 mg/L ClO2 reduced the total microorganisms by 81.5 and 83.2%, respectively. In the second experiment, the effect of ClO2 fumigation with0 (control) and 10 mg/L ClO2 for10 min and kept at room temperature for seven days on the growth of Cladosporium sp., Lasiodiplodia sp. and Fusarium sp. isolated from longan fruit and cultured on potato dextrose agar were determined. It was shown that ClO2 treatment significantly reduced growth of the three fungi. On day 7, ClO2 fumigation inhibited growth of Cladosporium sp., Lasiodiplodia sp. and Fusarium sp. by 96.7, 87.4 and 31.2% respectively.
Chumyam, A., Kunthawun, D., Bussaban, B., Uthaibutra , J. and Saengnil, K. (2015). EFFECTS OF CLO2 FUMIGATION ON POSTHARVEST FUNGI AND DISEASE DEVELOPMENT OF LONGAN FRUIT . Acta Hortic. 1088, 339-344
Dimocarpus longan, Cladosporium sp., Lasiodiplodia sp., Fusarium sp.