THERMAL TREATMENT FOR CONTROLLING CANKER (Colletotrichum gloeosporioides (Penz.) Penz & Sacc) AND IMPROVING THE QUALITY OF MANGO FRUITS (Mangifera indica L.) CV. ATAULFO

Abstract

Canker (Colletotrichum gloeosporioides (Penz.) Penz & Sacc) is the principal post-harvest disease in mango fruits (Mangifera indica L.) and causes high economic losses. The study consisted in evaluating hot water and benomyl, and combined, for the immersion of fruits in the control of canker and its effects on the physical, biochemical and sanitary quality of the mango fruits Ataulfo cultivar. The treatments were immersion in hot water at 51 °C for 14 min, and benomyl at 1 g i.a L^-1 of water, combined and control, under a completely random experimental design. The fruits treated at 51 °C for 14 min maintained the sanitary, biochemical and physical quality, and the shelf life was prolonged up to 13 days, showing control of canker development. The rest of the treatments generated severe damage, and accelerated maturation and senescence of the fruits. Because of this, it can be applied to fruits as a fungistatics treatment, without presenting risks to the consumer.