Control of green mold (Penicillium digitatum) on tangerine fruit by hot water and imazalil treatment, and with antagonistic yeasts
Somsiri Sangchote
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
Hot water at 50, 52, 54 and 56°C was applied to tangerine fruit cv. ‘Sai Namphaung to control green mold by dipping fruits for 2 min.Hot water at 52, 54 and 56°C reduced decay significantly on treated fruits to 75, 66.7, 43.3 and 20% respectively.Combination of hot water at 56°C and imazalil at 500 ppm for 2-min dipping completely controlled the disease.Four selected yeasts including Candida utilis, Candida tropicalis, Debaromyces hansenil, and Pichia sp. were evaluated for their antagonistic properties in controlling green mold on citrus fruit.Candida was promising yeast.Application of C. utilis suspensions 12 or 24 hr before pathogen inoculation showed the lowest diseases incidence (0%) as compared with application of yeasts and pathogen at the same time (20.5, 46.2%) or application of yeasts 12 or 24 hr after pathogen inoculation (41.0, 61.5%).Candida utilis had an effect on spore germination and germ tube elongation of P. digitatum on citrus fruits.Application of C. utilis in combination with 2% sodium bicarbonate on citrus fruits before inoculation of Penicillium digitatum gave complete control as compared with 2% sodium bicarbonate and antagonistic yeast alone.