Hot water treatment for mango black spot
A cheap and simple process which can control the development of black spot (anthracnose) disease on mangoes has been discovered by a scientist attached to the Institute for Research, Extension and Training in Agriculture (IRETA) at the University of the South Pacific in Apia, Western Samoa. Dr J Carlos says that samples of fresh mature Carabao mangoes were dipped into water at 51-55C for periods of 0,10, 20 or 30 minutes, and then wiped dry and ripened under observation for disease incidence and fruit quality. He found that the fruit treated for the longest time showed no signs of anthracnose infection (a fungus infection which causes premature ripening and unmarketable fruit) until full ripeness ten days later. Untreated fruit starts to develop black spots about five days after harvesting. Shorter dipping times also reduce disease development, although not so effectively. The process can be used at village level using local materials and will assist the development of a disease-free mango industry. Dr J Carlos, IRETA, USP Alafua Private Mad Bag, Apia WESTERN SAMOA
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| Format: | News Item biblioteca |
| Language: | English |
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Technical Centre for Agricultural and Rural Cooperation
1990
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| Online Access: | https://hdl.handle.net/10568/45409 http://collections.infocollections.org/ukedu/en/d/Jcta30e/ |
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