Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Effect of Hot Water Treatment for Controlling Post Harvest Fruit Rot of Banana

M.M.E. Rahman
Senior Scientific Officer
Plant Pathology Division, BARI, Gazipur

T.K. Dey
Chief Scientific Officer
Plant Pathology Division, BARI, Gazipur

M.U. Ahmed
Chief Scientific Officer
Plant Pathology Division, BARI, Gazipur

Abstract/ Executive Summary:

Effect of different temperatures regimes for controlling fruit rot of banana were studied using hot water bath in Plant Pathology Laboratory of BARI in 2011. A total of six different temperature levels viz. 46, 48, 50, 52, 54 and 56 ⁰c were used. Among the treatments a range between 48 to 52⁰C temperature for 5 minutes was found better considering disease incidence as well as fruit quality including shelf life. Thermal treatments for more than 52⁰C badly affected on fruit quality, delayed normal ripening and created avenues for pathogenic entrance.

Keywords: Banana, Hot water treatment, Fruit rot

Location: BARI, Gazipur

Start Date: 00-00-2011

End Date:

Program Area: Pest Management

Commodity: Banana

Objectives:

To know the effect of different temperature regimes for controlling fruit rot of banana.

Methodology:

The experiment was conducted using water bath at Plant Pathology Laboratory, BARI in 2011. One variety namely Sabri was selected for the study. Six different temperature regimes viz. 46, 48, 50, 52, 54 and 56 ⁰c for five and ten minutes were used for applying the treatments. Fruit hands were dipped in defined temperature separately. After thermal treatment the samples were kept for fifteen days for further observation. Only the fruit rot caused by Colletotrichum gloeosporioides were considered during the study. Data on number of rotted fruit including fruit quality viz. peel colour, smell, pulp softness and shelf life after hot water treatment were recorded.

Source of Information: Annual Report 2010-11,BARI

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Disease incidence was absent in 48 to 54⁰C and in control it was highest (25%). More than 52⁰C temperature of five minutes caused heat injury on to the banana peel and delayed normal ripening. In case of 10 minutes duration for thermal treatment in maximum cases it caused heat injury on banana peel with producing boiling smell. In addition this duration hindered normal ripening and created avenues for pathogenic entrance. To sum up, minimum lethal temperature for the fungus might be 48⁰C and in contrast temperature more than 52⁰C created heat scald on peel of banana. Banana finger treated with hot water showed the indication that thermal treatment more than 52⁰C is not rational.

Knowledge Management: Report/Proceedings