Controle em pós-colheita de bolor verde em laranja pêra com microrganismos e tratamento térmico
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Data
2012-02-24
Autores
Forner, Cassiano [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O bolor verde, causado por Penicillium digitatum, é a principal doença em pós-colheita dos citros, responsável por grandes perdas no transporte, armazenamento e comercialização. Devido às exigências do mercado consumidor por alimentos sem a presença de resíduos de agrotóxicos, há necessidade de desenvolver tecnologias para atender a essa demanda. Assim, o trabalho teve como objetivo avaliar o controle do bolor verde, em laranjas Pêra, com agentes de biocontrole (Bacillus subtilis, Bacillus licheniformis e Sporidiobolus pararoseus), associados ou não ao tratamento térmico. Os frutos submetidos a esses tratamentos foram armazenados, por 28 dias, em temperatura de 10 ºC e UR 90%±5 ou por oito dias a 20 ºC e UR 90%±5. As avaliações foram iniciadas quatro dias após a inoculação do patógeno, pela medição do diâmetro das lesões nos pontos de inoculação do patógeno. As medições foram realizadas diariamente, por sete dias, quando os frutos foram armazenados a 10 ºC, ou por cinco dias quando armazenados a 20 ºC. Após a avaliação foi calculada a área abaixo da curva de progresso da doença (AACPD) e com esses dados realizadas as análises estatísticas para comparação de médias. As análises de qualidade dos frutos (acidez titulável, sólidos solúveis, ratio, rendimento de suco, firmeza da polpa, coloração da casca e perda de peso), além da incidência natural de doenças em pós-colheita dos frutos armazenados a 10º C, foram avaliadas após 14 e 28 dias. De um modo geral, o tratamento térmico reduziu a AACPD nos frutos. Por outro lado, os agentes de biocontrole não controlaram a doença, mostrando...
The green mold, caused by Penicillium digitatum, is the main disease in postharvest of citrus, responsible for major losses during transportation, storage and marketing. Due to the demands of the consumer market for food without the presence of pesticide residues, there is A need to develop technologies to meet this demand. Thus, the study focused on evaluating the control of green mold in Pêra oranges with biocontrol agents (Bacillus subtilis, Bacillus licheniformis and Sporidiobolus pararoseus), associated or not with heat treatment. Fruits submitted to these treatments were stored for twenty eight days at temperature of 10 ºC and RH 90%±5 or for eight day at 20 ºC and 90%±5. Assessments were initiated four days after pathogen inoculation, by measuring the diameter of the lesions in sections of pathogen inoculation. Measurements were performed daily, for seven days, when fruits were stored at 10 ºC, or five days when stored at 20 ºC. After the assessment, the area under the disease progress curve (AUDPC) was calculated and, with these data, statistical analyzes to means comparison were performed. The analysis of fruit quality (acidity, soluble solids, ratio, juice, pulp firmness, peel color and weight loss), besides the natural incidence of disease in postharvest fruit stored at 10 ºC, were assessed after fourteen and twenty eight days. In general, the heat treatment reduced the AUDPC in the fruit. In general, biocontrol agents did not control the disease, showing that the organisms tested did not present curative activity against the green mold. The heat treatment also reduced the incidence of natural... (Complete abstract click electronic access below)
The green mold, caused by Penicillium digitatum, is the main disease in postharvest of citrus, responsible for major losses during transportation, storage and marketing. Due to the demands of the consumer market for food without the presence of pesticide residues, there is A need to develop technologies to meet this demand. Thus, the study focused on evaluating the control of green mold in Pêra oranges with biocontrol agents (Bacillus subtilis, Bacillus licheniformis and Sporidiobolus pararoseus), associated or not with heat treatment. Fruits submitted to these treatments were stored for twenty eight days at temperature of 10 ºC and RH 90%±5 or for eight day at 20 ºC and 90%±5. Assessments were initiated four days after pathogen inoculation, by measuring the diameter of the lesions in sections of pathogen inoculation. Measurements were performed daily, for seven days, when fruits were stored at 10 ºC, or five days when stored at 20 ºC. After the assessment, the area under the disease progress curve (AUDPC) was calculated and, with these data, statistical analyzes to means comparison were performed. The analysis of fruit quality (acidity, soluble solids, ratio, juice, pulp firmness, peel color and weight loss), besides the natural incidence of disease in postharvest fruit stored at 10 ºC, were assessed after fourteen and twenty eight days. In general, the heat treatment reduced the AUDPC in the fruit. In general, biocontrol agents did not control the disease, showing that the organisms tested did not present curative activity against the green mold. The heat treatment also reduced the incidence of natural... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Laranja - Doenças e pragas, Mofo (Botanica) - Controle, Pragas agricolas
Como citar
FORNER, Cassiano. Controle em pós-colheita de bolor verde em laranja pêra com microrganismos e tratamento térmico. 2012. xi, 58 f. Dissertação (mestrado) - Universidade Estadual Paulista, Faculdade de Ciências Agronômicas de Botucatu, 2012.