POSTHARVEST TREATMENTS FOR CONTROLLING PERSIMMON FRUIT ROTS IN COLD STORAGE
Baraka,, M., Radwan, F., Soltan, H., Arafat, K. (2003). POSTHARVEST TREATMENTS FOR CONTROLLING PERSIMMON FRUIT ROTS IN COLD STORAGE. EKB Journal Management System, 28(5), 4077-4087. doi: 10.21608/jppp.2003.243524
M. A. Baraka,; Fatma M. Radwan; H. H. Soltan; K. H. Arafat. "POSTHARVEST TREATMENTS FOR CONTROLLING PERSIMMON FRUIT ROTS IN COLD STORAGE". EKB Journal Management System, 28, 5, 2003, 4077-4087. doi: 10.21608/jppp.2003.243524
Baraka,, M., Radwan, F., Soltan, H., Arafat, K. (2003). 'POSTHARVEST TREATMENTS FOR CONTROLLING PERSIMMON FRUIT ROTS IN COLD STORAGE', EKB Journal Management System, 28(5), pp. 4077-4087. doi: 10.21608/jppp.2003.243524
Baraka,, M., Radwan, F., Soltan, H., Arafat, K. POSTHARVEST TREATMENTS FOR CONTROLLING PERSIMMON FRUIT ROTS IN COLD STORAGE. EKB Journal Management System, 2003; 28(5): 4077-4087. doi: 10.21608/jppp.2003.243524

POSTHARVEST TREATMENTS FOR CONTROLLING PERSIMMON FRUIT ROTS IN COLD STORAGE

Journal of Plant Protection and Pathology
Article 8, Volume 28, Issue 5, May 2003, Page 4077-4087  XML PDF (788.18 K)
Document Type: Original Article
DOI: 10.21608/jppp.2003.243524
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Authors
M. A. Baraka,1; Fatma M. Radwan2; H. H. Soltan2; K. H. Arafat2
1Faculty of Agriculture, Suez Canal University, Ismallla, Egypt.
2Plant Patholgy Research Institute, Agric. Res,Center, Giza, Egypt.
Abstract
Dipping persimmon fruits in certain salls solutions decreased the seve ity of
infection by either Altemaria altemata or Botrytis cinerea. Zinc sulphate at 500,1000
and 1500 ppm was the most effective followed by potassium sorbate and sa icylic
acid. Calcium chloride at 4 % for 5 mins. gave good results in reducing fiUit decay. Oil
of majoram at the rate of 1.5 mIll significantly decreased disease severity caused by
the tested pathogenic fungi, followed by oil of cinnamon and camphor, Prest rage
forced hot air at 50·C for 5 hrs was effective in contrOlling fruit rots with good fruit
quality and without heat injuries. Exposure with low dose of UV light reduced the
development of fruit rot disease during storage period. UV irradiation at 365 nm for I,
3 and 5 mins. reduced the percentage of disease severity compared with 254 nm at
the same exposure lime.
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