KULKARNI, J HARATI BHAT2019-11-262019-11-261997No . of references 162http://krishikosh.egranth.ac.in/handle/1/5810136178A study was conducted on the post harvest spoilage and their control by biocides in mango and guava. The in vitro effect of Sanosil and two check chemicals viz. Carbendazim and Mancozeb on spore germination, mycelial weight and hyphal growth of spoilage fungi was studied. Three spoilage fungi namely Pestalotiopsis mangiferae stey. and Aspergillus fumigatus Fresenius, Rhizopus stolonifer Lind. were isolated from spoiled mango and guava respectively. Fruits collected from market had higher microflora than those collected directly from the orchard. The minimum inhibitory concentration of three biocides against spore germination of Pestalotiopsis mangiferae was 1,000 ppm in Carbendazim and 5,000 ppm in Sanosil and Mancozeb, whereas in Aspergillus fumigatus application of Carbendazim, Sanosil and Mancozeb at 1,000 ppm in each case completely inhibited spore germination. However, in Rhizopus stolonifer the spore germination was completely inhibited in Carbendazim and Mancozeb at 1,000 ppm and in Sanosil at 5,000 ppm. Mycelial weight and hyphal growth were also controlled by all the three biocides at higher concentrations, but the growth was not checked completely. In vivo studies the effect of biocides on shelf life and post harvest qualities of fruits were maintained for longer period and spoilage was reduced significantly. Carbendazim (500 ppm) and Sanosil (10,000 ppm) dipped fruits maintained low TSS, reducing sugar, PME and high ascorbic acid content compared to untreated fruits. In cold storage there was no spoilage upto 10 days in mango and treatment with Carbendazim (500 ppm), Sanosil (10,000 ppm) and Mancozeb (1,000 ppm) could extent shelf life upto 20 days. The TSS, reducing sugar and PME were low in treatment with Carbendazim 500 ppm and Sanosil 10,000 ppm. But ascorbic acid content and titrable acidity were high compared to all other treatments. Hence, Carbendazim (500 ppm) and Sanosil 10,000 ppm treated fruits for five minutes maintained high post harvest quality and low spoilage.ennullThesis