Inderscience Publishers

Reduction of guava anthracnose (Colletotrichum gloeosporioides) by hot water treatments of fruits from organic or conventional system of production

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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.

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

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