Potential use of moringa edible coating to reduce the prochloraz application rate in avocado (Persea americana Mill.)
This experiment was conducted to investigate the efficacy of reduced concentration of prochloraz combined with moringa edible coating in enhancing the quality and reduce the incidence of postharvest diseases of LSQUOFuerteRSQUO avocado fruit. Five postharvest coating treatments included Control, Moringa 2% (M) + carboxymethyl cellulose 1% (CMC), 810 ppm of prochloraz, 405 ppm of prochloraz with M + CMC and 202.5 ppm of prochloraz with M + CMC. Avocado fruit treated with the combination of 405 ppm of prochloraz with M + CMC had a significantly lower mass loss, low softening rate and higher values for firmness compared to the control and other treatments. The same treatment (405 ppm of prochloraz + (M+CMC 1%)) had a high ability to retain C7 sugars which delayed fruit ripening, while ensuring reduced maximum residue limits. Incorporation of moringa with prochloraz application enhances the antioxidant activity and, enhances the resistance of the avocado fruit tissues to disease infection. Although 405 ppm of prochloraz + (M+CMC 1%) coating was able to preserve fruit quality, further research is still essential to identify the actual performance of the coating in inhibiting disease infection before commercializing the treatment as the current study did not focus on pathogen test.
Mwelase, S., Tesfay, S.Z., Magwaza, L.S. and Mditshwa, A. (2020). Potential use of moringa edible coating to reduce the prochloraz application rate in avocado (Persea americana Mill.). Acta Hortic. 1299, 355-360
postharvest quality, maximum residue limits (MRLs), prochloraz, moringa, carboxymethyl cellulose