Agriculture Reference
In-Depth Information
Mature
foliage
Vegetative
flush
Infection of
panicles
Infection of
leaves
Anthracnose lesion
on foliage
Rain-splashed
conidia
Bloom
Invasion
of aborted fruit
Healthy flower
Sporulation
Blighted flower
Mummified
fruit
Acervulus
Anthracnose lesion
on panicle axis
Fruit
abortion
Fruit set
Infection of
developing
fruit
Anthracnose
development on
ripe fruit (right)
Fruit
development
Maturation
Harvest
Ripening
Figure 6.1 Anthracnose cycle in mango. Solid lines represent disease cycle. Dotted lines represent mango
phenology. (Adapted with permission from Arauz, L.F. (2000) Mango anthracnose: economic impact and
current options for integrated management. Plant Disease , 84 , 600-611.)
is also effective and its registration is still questionable.
Prochloraz can be used at rates up to 1000 ppm in fruit
shipped to European Union. Efficacy of this fungicide
varies from 65% at very high disease pressure to 94%
under moderate disease pressure (Arauz 2000). The post-
harvest application of fungicides at ambient conditions
requires higher concentrations and does not give effective
disease control under high disease pressure situation
(Arauz 1995, 2000).
States and Japan in view of post-harvest insect disinfesta-
tion. Heat has both insecticidal and fungicidal properties.
Therefore, heat treatment can give dual control of insect
pests and diseases. To fulfil the quarantine requirements,
fruit is immersed in water at 46°C for 90 to 120 min,
depending upon the variety and fruit size. This treatment
also controls between 60% and 85% anthracnose (McGuire
1991). Hot water treatment at 55°C for 5 min is the most
common recommendation for control of post-harvest
diseases (Pelser & Lesar 1990; Rappel et al . 1991, 1986;
Sopee & Sangchote 2005). Vapour heat treatment (VHT)
of 'Kensington' mangoes where core temperature is held at
47°C for 15 min reduces the incidence of anthracnose as
well as stem-end rot, compared to hot-water treatment
Heat treatments
Heat treatments can serve as alternatives to chemical
treatments as they eliminate any residue on the fruit. Heat
treatment is a prerequisite for mangoes entering into United
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