EFFECT OF POST HARVEST TREATMENT WITH CERTAIN BIOAGENIS OR ETHANOL ON DECAY OF SNAP BEAN PODS DURING STORAGE | ||||
Egyptian Journal of Agricultural Research | ||||
Article 35, Volume 88, Issue 3, September 2010, Page 789-800 PDF (5.22 MB) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/ejar.2010.188670 | ||||
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Authors | ||||
AZZA M. NAFFA1; SEHAM S. RAGAB1; AREF S. MANSOUR1; HATEM M. EL-DEEB2 | ||||
1Plant Pathology Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
2Plant Pathology Department National Research Center, Giza, Egypt. | ||||
Abstract | ||||
Botrytis cinerea, Sclerotinia sderdiorum and Pythium aphanidennatum are among the pathogenic fungi on snap beans during cold storage. In vitro tests showed that Trichoderma harzianum resulted in 100% inhibition of mycelia! growth in all tested pathogens followed by TrIchoderma verde and Trichoderma geode/turn compared with the controt. The effect of ethanol vapor 75% tested for different exposure intervals was assessed against of &byes cinerea 100%. In vivo trials showed that T. haafanum reduced (1.50%) disease severity with &byes dnetea followed by T germ/elm (8.95%) and T verde (12.3%), while ethanol resulted in lower effect (20.5%) compared with the control after 4 weeks storage season 2009. On the other hand, Ethanol vapor (75% / 5 min) complete inhibition with the two fungi &Temente scIeratiorum and P. aphanidermatum. Generally, bioagent gave effective control for the three pathogens. The tested post harvest treabnents prolonged the shelf life of snap beans at 22+2°C. All treatments reduced the loss in fresh weight of snap beans pods during the cold storage at 10°C for 4 weeks. On the other hand post harvest treatments increased peroxidase activity in snap bean pods. While, decreased polyglactronase activity in naturally and artificially infected with the three pathogens compared with untreated | ||||
Keywords | ||||
Post harvest treatments, Bioagent; Ethanol, snap beans, &byes dnerea, & temente sderoldorum, Pythium aphanidermatum and Quality | ||||
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