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Reduction of Banana anthracnose following hot-water treatment of the green fruit

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Burden, O.J. (1968) Reduction of Banana anthracnose following hot-water treatment of the green fruit. Queensland Journal of Agricultural and Animal Sciences, 25 (3). pp. 135-144.

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Abstract

The tolerance of banana fruit to hot-water dipping was established. Complete control of artificially induced latent infections of Colletotrichum musae was achieved in the laboratory by dipping green fruit in hot water at 55°C for 2 min before ripening. This treatment also effectively destroyed conidia of the fungus. In larger semi-commercial scale experiments using naturally infected fruit, significant but not complete control of anthracnose and crown rot was obtained. Some delay in ripening was caused by the bot-water treatment, but this was variable. The rate of pulp ripening was not affected by the treatment.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Subjects:Plant culture > Fruit and fruit culture > Culture of individual fruits or types of fruit > Bananas
Plant pests and diseases > Individual or types of plants or trees > Bananas
Live Archive:30 Apr 2024 00:55
Last Modified:30 Apr 2024 00:59

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