Abstract
The tolerance of banana fruit to hot-water dipping was established. Complete control of artificially induced latent infections of Colletotrichum musae was achieved in the laboratory by dipping green fruit in hot water at 55°C for 2 min before ripening. This treatment also effectively destroyed conidia of the fungus. In larger semi-commercial scale experiments using naturally infected fruit, significant but not complete control of anthracnose and crown rot was obtained. Some delay in ripening was caused by the bot-water treatment, but this was variable. The rate of pulp ripening was not affected by the treatment.
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Claims 5
Claim · model-written summary
A 55°C two minute dip completely controlled artificial latent C. musae infections.
- Taxon
- bananat0
- Treatment
- dipping green fruit in hot water at 55°C for 2 mine0
- Interactor
- Colletotrichum musae
-_Anthracnose_caused_by_Colletotrichum_musae.jpg?width=60)
Colletotrichum musaee0pathogen - Outcome
- latent infections of Colletotrichum musaee0
- Direction
- Complete controle0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
-_Anthracnose_caused_by_Colletotrichum_musae.jpg?width=500)
Verbatim
e0“Complete control of artificially induced latent infections of Colletotrichum musae was achieved in the laboratory by dipping green fruit in hot water at 55°C for 2 min before ripening”
t0“Banana”
Claim · model-written summary
Hot water destroyed fungal conidia.
Not reportedComparator
Verbatim
e0“This treatment also effectively destroyed conidia of the fungus”
t0“Banana anthracnose following hot-water treatment”
Claim · model-written summary
Hot water gave significant but incomplete control of natural anthracnose and crown rot.
Not reportedComparator
Verbatim
e0“significant but not complete control of anthracnose and crown rot was obtained”
t0“Banana anthracnose following hot-water treatment”
Claim · model-written summary
Hot water variably delayed ripening.
Not reportedComparator
Verbatim
e0“Some delay in ripening was caused by the bot-water treatment, but this was variable”
t0“Banana”
Claim · model-written summary
Hot water did not affect pulp ripening rate.
Not reportedComparator
Verbatim
e0“The rate of pulp ripening was not affected by the treatment”
t0“Banana anthracnose following hot-water treatment”
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