Control of Penicillium postharvest disease of Valencia sweet orange using rosemary extract and thiabendazol
In order to evaluate the effect of rosemary extract and thiabendazol fungicide on postharvest rot of Valencia sweet orange, an experiment was performed as factorial arrangement in a completely randomized design with four replications. The first factor was storage type including cool (4°C) and room temperature (25°C) storages and the second factor was treatment type including unwounded control, wounded control, wounded control inoculated with Penicillium italicum spores and treated with rosemary extract 150, 300 and 450 mg L-1 and thiabendazol 1.0, 1.5 and 2.0 g L-1. The fruits treated with extract and fungicide were inoculated with Penicillium italicum spores. The fruits were stored at room and cool temperature for two months and then the decay percentage, TSS, vitamin C and total acid content were measured. According to the results, the best treatment was thiabendazol 2.0, 1.5 and 1.0 g L-1, respectively, in room temperature storage and rosemary extract could keep fruit quality compared with control.
Ayazpour, K., Rashanvar, M. and Zakerin, A. (2018). Control of Penicillium postharvest disease of Valencia sweet orange using rosemary extract and thiabendazol. Acta Hortic. 1213, 615-618
Valencia, rosemary extract, Penicillium italicum, storage