Keywords: Glomerella cingulata, Psidium guajava, hydrothermal treatment, postharvest rot, guava anthracnose, Colletotrichum gloeosporioides, postharvest diseases, guava quality, fruit quality, lesions, conventional fruits, organic fruits, hot water, fruit ripening
Reduction of guava anthracnose (Colletotrichum gloeosporioides) by hot water treatments of fruits from organic or conventional system of production
Anthracnose [Colletotrichum gloeosporioides (Penz). Sacc.] is one of the most important post–harvest diseases on guava fruits (Psidium guajava L.). The study was conducted to evaluate the hydrothermal effects on disease incidence and on fruit quality [fresh weight loss (FWL), pH, total of soluble solids (TSS), and acidity (Ac)] from conventional and organic system of production. Trials were performed in water at 43, 45, 47, 49 and 51°C (6 min) and for 2, 4, 6, 8 and 10 min (47°C). Hydrothermal treatments reduced the size of lesions when compared to non–treated control in both conventional (CF) and organic fruits (OF). The number of lesions was reduced with water at 47°, 49° and 51°C. Ten minutes (47°C) in hot water was the best time to reduce disease on fruit. Some treatments modified the analysed fruit quality properties. In general, the hydrothermy treatments retarded fruit ripening.