The post-harvest management of anthracnose is a major challenge for the stakeholders in mango sector. This constraint is linked to lake of an effective product and prohibition of several chemical molecules in the post-harvest fruit treatment. The present study aims to evaluate the level of efficiency of hot water in the control of Colletotrichum gloeosporioïdes (Penz), the causal agent of mango anthracnose var. 'Amelie' under in vitro and in vivo test conditions and its effect on some physico-chemical parameters of the fruit. It is part of the research for alternative solutions to the chemical method of controlling mango anthracnose after harvest. The germination inhibitory capacity of C. gloeosporioïdes spores of water at 45°C and in contact with the fruit during 4 soaking times (5; 10; 15 and 20 min) was evaluated. In addition, the effect of hot water on the development of anthracnose symptoms of artificially inoculated fruits and on their quality was tested. Soaking times of 15 and 20 min effectively reduced (11.98±2.72 and 17.79±3.18%) the germination of C. gloeosporioïdes (Penz) spores after 18 hours of observation. Soaking the mangoes in 45°C hot water for 20 min showed low infection rates (22.00 ± 4.01%) with small lesion sizes (0.12 ± 0.03 cm). However, not all treatments influenced the physico-chemical parameters of the treated var. ‘Amélie’ mangoes. In sum, hot water at 45°C did not provide 100% protection of the fruits for a long time, but can be used in combination with other methods.
| Published in | American Journal of BioScience (Volume 9, Issue 1) |
| DOI | 10.11648/j.ajbio.20210901.13 |
| Page(s) | 17-24 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2021. Published by Science Publishing Group |
Thermotherapy, Anthracnose, Post-harvest, Mango, Hot Water
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APA Style
Kouame Koffi Gaston, Kassi Koffi Fernand Jean-martial, Kouame Konan Didier, Kouame Konan, Bolou Bi Bolou Antoine, et al. (2021). Effect of Thermotherapy on the Development of Anthracnose on Post-harvest Mangoes of the Amelie Variety in Côte d’Ivoire. American Journal of BioScience, 9(1), 17-24. https://doi.org/10.11648/j.ajbio.20210901.13
ACS Style
Kouame Koffi Gaston; Kassi Koffi Fernand Jean-martial; Kouame Konan Didier; Kouame Konan; Bolou Bi Bolou Antoine, et al. Effect of Thermotherapy on the Development of Anthracnose on Post-harvest Mangoes of the Amelie Variety in Côte d’Ivoire. Am. J. BioScience 2021, 9(1), 17-24. doi: 10.11648/j.ajbio.20210901.13
AMA Style
Kouame Koffi Gaston, Kassi Koffi Fernand Jean-martial, Kouame Konan Didier, Kouame Konan, Bolou Bi Bolou Antoine, et al. Effect of Thermotherapy on the Development of Anthracnose on Post-harvest Mangoes of the Amelie Variety in Côte d’Ivoire. Am J BioScience. 2021;9(1):17-24. doi: 10.11648/j.ajbio.20210901.13
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author = {Kouame Koffi Gaston and Kassi Koffi Fernand Jean-martial and Kouame Konan Didier and Kouame Konan and Bolou Bi Bolou Antoine and Kone Daouda},
title = {Effect of Thermotherapy on the Development of Anthracnose on Post-harvest Mangoes of the Amelie Variety in Côte d’Ivoire},
journal = {American Journal of BioScience},
volume = {9},
number = {1},
pages = {17-24},
doi = {10.11648/j.ajbio.20210901.13},
url = {https://doi.org/10.11648/j.ajbio.20210901.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20210901.13},
abstract = {The post-harvest management of anthracnose is a major challenge for the stakeholders in mango sector. This constraint is linked to lake of an effective product and prohibition of several chemical molecules in the post-harvest fruit treatment. The present study aims to evaluate the level of efficiency of hot water in the control of Colletotrichum gloeosporioïdes (Penz), the causal agent of mango anthracnose var. 'Amelie' under in vitro and in vivo test conditions and its effect on some physico-chemical parameters of the fruit. It is part of the research for alternative solutions to the chemical method of controlling mango anthracnose after harvest. The germination inhibitory capacity of C. gloeosporioïdes spores of water at 45°C and in contact with the fruit during 4 soaking times (5; 10; 15 and 20 min) was evaluated. In addition, the effect of hot water on the development of anthracnose symptoms of artificially inoculated fruits and on their quality was tested. Soaking times of 15 and 20 min effectively reduced (11.98±2.72 and 17.79±3.18%) the germination of C. gloeosporioïdes (Penz) spores after 18 hours of observation. Soaking the mangoes in 45°C hot water for 20 min showed low infection rates (22.00 ± 4.01%) with small lesion sizes (0.12 ± 0.03 cm). However, not all treatments influenced the physico-chemical parameters of the treated var. ‘Amélie’ mangoes. In sum, hot water at 45°C did not provide 100% protection of the fruits for a long time, but can be used in combination with other methods.},
year = {2021}
}
TY - JOUR T1 - Effect of Thermotherapy on the Development of Anthracnose on Post-harvest Mangoes of the Amelie Variety in Côte d’Ivoire AU - Kouame Koffi Gaston AU - Kassi Koffi Fernand Jean-martial AU - Kouame Konan Didier AU - Kouame Konan AU - Bolou Bi Bolou Antoine AU - Kone Daouda Y1 - 2021/02/04 PY - 2021 N1 - https://doi.org/10.11648/j.ajbio.20210901.13 DO - 10.11648/j.ajbio.20210901.13 T2 - American Journal of BioScience JF - American Journal of BioScience JO - American Journal of BioScience SP - 17 EP - 24 PB - Science Publishing Group SN - 2330-0167 UR - https://doi.org/10.11648/j.ajbio.20210901.13 AB - The post-harvest management of anthracnose is a major challenge for the stakeholders in mango sector. This constraint is linked to lake of an effective product and prohibition of several chemical molecules in the post-harvest fruit treatment. The present study aims to evaluate the level of efficiency of hot water in the control of Colletotrichum gloeosporioïdes (Penz), the causal agent of mango anthracnose var. 'Amelie' under in vitro and in vivo test conditions and its effect on some physico-chemical parameters of the fruit. It is part of the research for alternative solutions to the chemical method of controlling mango anthracnose after harvest. The germination inhibitory capacity of C. gloeosporioïdes spores of water at 45°C and in contact with the fruit during 4 soaking times (5; 10; 15 and 20 min) was evaluated. In addition, the effect of hot water on the development of anthracnose symptoms of artificially inoculated fruits and on their quality was tested. Soaking times of 15 and 20 min effectively reduced (11.98±2.72 and 17.79±3.18%) the germination of C. gloeosporioïdes (Penz) spores after 18 hours of observation. Soaking the mangoes in 45°C hot water for 20 min showed low infection rates (22.00 ± 4.01%) with small lesion sizes (0.12 ± 0.03 cm). However, not all treatments influenced the physico-chemical parameters of the treated var. ‘Amélie’ mangoes. In sum, hot water at 45°C did not provide 100% protection of the fruits for a long time, but can be used in combination with other methods. VL - 9 IS - 1 ER -
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