USE OF HOT WATER DIPS TO CONTROL THE INCIDENCE OF BANANA CROWN ROT
An alternative to chemical treatments, heat treatments are being developed as a means of controlling postharvest diseases and pests in various horticultural products. We studied the effects of hot water dips (HWD) on mycelium growth and spore germination of Fusarium proliferatum and Colletotrichum musae, two fungi involved in banana crown rot. Our results indicate that HWD with temperatures of 45 to 47.5 °C and immersion times of 15 to 30 minutes provide an excellent way of controlling the growth of these two pathogens on banana axis disks. Lower temperatures and shorter times also have a positive effect. Temperatures above 50 °C caused peel darkening and incomplete soluble solids accumulation. The effect of HWD on fungal growth seems to be due mainly to an inhibition of spore germination although the induction of banana antifungal compounds cannot be ruled out.
López-Cabrera, J. and Marrero-Domínguez, A. (1998). USE OF HOT WATER DIPS TO CONTROL THE INCIDENCE OF BANANA CROWN ROT. Acta Hortic. 490, 563-570
Musa, Cavendish, Fusarium, Colletotrichum, Heat Treatment