ShareControl of crown rot in 'Santa Catarina Prata' and 'Williams' banana with hot water treatments.
Author(s) : REYES M. E. Q., NISHIJIMA W., PAULL R. E.
Type of article: Article
Summary
When fruit were exposed to hot water at 50 deg C for 20 min, irrespective of the time after dehanding, crown rot was reduced to less than 3%. Hot water treatment has the potential to replace chemical fungicides to control crown rot of banana.
Details
- Original title: Control of crown rot in 'Santa Catarina Prata' and 'Williams' banana with hot water treatments.
- Record ID : 1999-3636
- Languages: English
- Source: Postharvest Biol. Technol. - vol. 14 - n. 1
- Publication date: 1998/09
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Indexing
- Themes: Fruit
- Keywords: Hot water; Treatment; Deterioration; Banana; Tropical fruit
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- Date : 2000
- Languages : English
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- Date : 2001
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- Author(s) : NYANJAGE M. O., WAINWRIGHT H., BISHOP C. F. H.
- Date : 1999
- Languages : English
- Source: J. hortic. Sci. Biotechnol. - vol. 74 - n. 5
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Quality of "Kensington" mango (Mangifera indica...
- Author(s) : JACOBI K. K., GILES J. E.
- Date : 1997/12
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 12 - n. 3
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Effect of hot-air and hot-water treatments of p...
- Author(s) : NISHIJIMA W. T.
- Date : 1993/11/07
- Languages : English
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