Termoterapia e quimioterapia de banana 'Prata-Anã' associadas à temperatura de armazenamento no controle de podridões em pós-colheita
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Data
2006-02-01
Autores
Moraes, Wilson da S.
Zambolim, Laércio
Lima, Juliana D. [UNESP]
Vale, Francisco Xavier R. do
Salomão, Luiz C. C.
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Fitopatologia
Resumo
O objetivo deste estudo foi avaliar o efeito da termoterapia (56 ºC por 6 min) e quimioterapia (propiconazole 250 ml.l-1) associado com temperatura de armazenamento (temperatura ambiente, 18 ºC e 13 ºC) no controle de podridões de bananas (Musa spp.) 'Prata-Anã' (AAB) em pós-colheita. Os tratamentos apresentaram diferenças significativas na percentagem de área lesionada por fruto, perda de peso e coloração externa da casca em todas as temperaturas de armazenamento. A quimioterapia e a combinação termoterapia e quimioterapia evitaram a manifestação de podridões nas três condições de armazenamento, enquanto a termoterapia reduziu a percentagem de área lesionada por fruto de 98% para 11% em temperatura ambiente, de 8% para 7% em 18 ºC e de 10% para 0% em 13 ºC, sendo mais eficiente sob a temperatura de 13 ºC. Frutos não tratados perderam 25%, 10% e 3% de peso e atingiram a cor 7, 5 e 1 em temperatura ambiente, 18 ºC e 13 ºC, respectivamente. Frutos tratados com termoterapia e quimioterapia perderam 24, 11 e 5% e 20, 10 e 3%, e atingiram índice médio de cor 4 e 3,5, respectivamente. O período de conservação foi estendido para 18, 24 e 45 dias em temperatura ambiente, 18 ºC e 13 ºC, respectivamente. A combinação dos métodos evitou a manifestação de podridões, reduziu a perda de peso e manteve a cor da casca e a qualidade dos frutos.
The objective of this study was to evaluate the effects of thermotherapy (56 ºC for 6 min) and chemotherapy (propiconazole 250 ml.l-1) associated with storage temperature (environmental temperature, 18 ºC and 13 ºC) in the rot control of postharvest banana (Musa spp.) fruits. Treatments have shown significant differences in the percentage of peel area with lesions per fruit, weight loss and external peel coloration in all storage temperatures. Chemotherapy and the combination of both thermotherapy and chemotherapy avoided rot manifestation in the three storage temperatures. Thermotherapy, after 15 days, reduced the percentage of peel area with lesions per fruit from 98% to 11% at environmental temperature, from 8% to 7% at 18 ºC and 7% to 0% at 13 ºC, being most efficient at 13 ºC. Non-treated fruits lost 25%, 10% and 3% of their weight and got color 7, 5 and 1 at environmental temperature, 18 ºC and 13 ºC respectively, after 15 day. Fruits treated with thermotherapy and chemotherapy lost 24, 11 and 5% and 20, 10 and 3% of weight and got color 4 and 3,5, respectively. The conservation period was extended to 18, 24 and 45 days at environmental temperature, 18 ºC and 13 ºC, respectively. The combination of methods avoided rot manifestation, reduced weight loss and maintained external peel coloration and fruit quality.
The objective of this study was to evaluate the effects of thermotherapy (56 ºC for 6 min) and chemotherapy (propiconazole 250 ml.l-1) associated with storage temperature (environmental temperature, 18 ºC and 13 ºC) in the rot control of postharvest banana (Musa spp.) fruits. Treatments have shown significant differences in the percentage of peel area with lesions per fruit, weight loss and external peel coloration in all storage temperatures. Chemotherapy and the combination of both thermotherapy and chemotherapy avoided rot manifestation in the three storage temperatures. Thermotherapy, after 15 days, reduced the percentage of peel area with lesions per fruit from 98% to 11% at environmental temperature, from 8% to 7% at 18 ºC and 7% to 0% at 13 ºC, being most efficient at 13 ºC. Non-treated fruits lost 25%, 10% and 3% of their weight and got color 7, 5 and 1 at environmental temperature, 18 ºC and 13 ºC respectively, after 15 day. Fruits treated with thermotherapy and chemotherapy lost 24, 11 and 5% and 20, 10 and 3% of weight and got color 4 and 3,5, respectively. The conservation period was extended to 18, 24 and 45 days at environmental temperature, 18 ºC and 13 ºC, respectively. The combination of methods avoided rot manifestation, reduced weight loss and maintained external peel coloration and fruit quality.
Descrição
Palavras-chave
tratamento térmico, tratamento químico, antracnose, thermal treatment, chemical treatment, antracnose
Como citar
Fitopatologia Brasileira. Sociedade Brasileira de Fitopatologia, v. 31, n. 1, p. 17-22, 2006.