MANAGEMENT OF POSTHARVEST DISEASE OF PAPAYA (Carica papaya L)
Loading...
Files
Date
2017-11-27
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Papaya is an important fruit crop. Among the several disease anthracnose caused
by Collototrichum gleosporides is one of the most devastating pathogen which causes
severe postharvest losses. A survey was conducted to asses postharvest disease of papaya
in local and super markets in and around Bengaluru. The data revealed that maximum
disease was found in Raitha santhe yelahanka wheras leas disease index was found in
Relaince fresh yelahanka. The incidence and percentage of postharvest diseases varied
considerably from season to season. Several factors could be involved, most specifically
the climate. Maximum diseases were seen in hot summer months (March – May) whereas
less incidence of diseases was recorded in the cool winter months (November to January).
Anthracnose of papaya is characterized by as small round dark area on ripening portion
which enlarge rapidly forming circular, slightly sunken and water soaked lesions having
dark margins with black center and under humid condition pinkish spore masses were
formed on the affected fruit and frequently produced in a concentric ring. Anthracnose
caused by Colletotrichum gloeosporioides (Penz.) Penz. & Sacc. appeared either as small
circular, water soaked spots on ripening fruit. As the spots develop, they become sunken,
turn brown or black pinkish orange area are formed by conidial masses that cover lesion.
The efficacy of various postharvest treatments on anthracnose of papaya Cv. Red lady
revealed that postharvest dip in difenconazole at 0.1 percent for 5 minutes was most
effective in controlling the disease with percentage disease index(PDI) of 25.64 per cent
with maximum shelf life of 11.50 days. This was followed by fruit dip in hot water at 50o
C for fifteen minutes. The work has revealed that hot water treatment played a role in
inhibiting ethylene production and respiration rate, with PDI of 26.31%, shelf life of
11.47 days where as shelf life of control fruits was 7.20 days.which may be responsible
for its effect on controlling fruit pathogens, as well on inducing the fruit physiological
change.
Description
Keywords
null