Produção Nacional
Revisado por pares
Termoterapia para o controle de patógenos em pós-colheita em frutos da cajazeira
2008; Editora da Universidade Estadual de Maringá (Eduem); Volume: 30; Issue: 1 Linguagem: Inglês
10.4025/actasciagron.v30i1.1117
ISSN1807-8621
AutoresCarlos Henrique de Brito, Nivânia Pereira da Costa, Jacinto de Luna Batista, Luciana Cordeiro do Nascimento, Herberth Donato de Oliveira, Esmênia Soares Barreto,
Tópico(s)Agricultural and Food Sciences
ResumoThermal treatment, mainly hot water, is an alternative method that has been used for diseases and pests infestation in post harvest fruits. The present work aimed to determine a combination of correct time x temperature for post harvest fungus control on Spondias fruits. For the first treatment, fruits were dipped on hot water and, for the second, on hot air, both with 50ºC for 0, 10, 20, 30 e 40 minutes for different fruit groups. Four pieces were sectioned from each fruit, per treatment, and incubated in Petri dishes with BDA, being evaluated for fungus incidence after seven days incubation. Obtained results showed higher incidence of Rhizopus sp. on the evaluated treatments, and a reduction of Aspergillus sp. and Fusarium sp., while behaviour was influenced by thermotherapy, indicating air and hot water at 50ºC, for 20 min., as an alternative method for post harvest disease control caused by Aspergillus sp. and Fusarium sp. on Spondias fruits
Referência(s)