Use of hot water, combination of hot water and phosphite, and 1-MCP as post-harvest treatments for passion fruit (Passiflora edulis f. flavicarpa) reduces anthracnose and does not alter fruit quality

• Published in: Horticulture, environment and biotechnology Vol. 59; no. 6; pp. 847 - 856
• Main Authors: Dutra, Jaqueline Barbosa, Blum, Luiz Eduardo Bassay, Lopes, Leonardo Ferreira, Cruz, André Freire, Uesugi, Carlos Hidemi
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.12.2018; Springer Nature B.V; 한국원예학회
• Subjects: Acidity; Agriculture; Anthracnose; Biomedical and Life Sciences; Chemical analysis; Citric acid; Dehydration; Food quality; Fruits; Hot water; Lesions; Life Sciences; Medical treatment; Organic chemistry; Passiflora edulis; Passion fruit; pH effects; Phosphorus pentoxide; Plant Breeding/Biotechnology; Plant Ecology; Plant Physiology; Research Report; Water treatment; Weight loss; Zinc; 농학; Hydrothermal treatment; Disease control; Fruit quality; Fruit rot
• ISSN: 2211-3452; 2211-3460
• DOI: 10.1007/s13580-018-0092-1

This research aimed to evaluate the effectiveness of hot water (43–53 °C · 5 min −1 ; 47 °C · 2–6 min −1 ), 1-methylcyclopropene (1-MCP) at 50–300 nL L −1 and a combination of hot water (47/49 °C · 5 min −1 ) and phosphite (40% P 2 O 5  + 20% K 2 O; 40% P 2 O 5  + 10% Zn) in anthracnose control and the effect on fruit quality [fresh weight loss (FWL—%); pH, total soluble solids (TSS—°Brix), and titratable acidity (TA = % citric acid (CA)] of passion fruit ( Passiflora edulis f. flavicarpa ) at the post-harvest stage. When the fruits were in the stage of 0% dehydration and fully yellow peels, they were disinfested and inoculated with Colletotrichum gloeosporioides . They were then subjected to the above mentioned treatments; this was followed by incubation for 120 h. The diameter of the disease lesions was monitored daily. After the incubation, a physico-chemical analysis was performed. Hot-water treatment resulted in disease reduction at 47 and 49 °C for 4 and 5 min. The combination of hot-water treatment at 47 °C (4 or 5 min) and application of the phosphite of K or Zn significantly reduced disease severity in fruits. The 1-MCP treatment reduced anthracnose severity in passion fruit mainly at 200 nL L −1  · 24 h −1 . None of the treatments significantly changed the physico-chemical characteristics of the fruit [FWL (2.6–4.1%); pH (3.2–3.5), TSS (8.9–10.9 °Brix), and TA (1.8–2.5% CA)].