Red tamarillos (Cyphomandra betacea): Comparison of two postharvest dipping strategies for the control of fungal storage disorders

Abstract

Abstract The fungicides imazalil and prochloraz suppressed the in vitro growth of four fungal storage pathogens of tamarillos (Colletotrichum gloeosporioides (Penz.) Arx, C. acutatum Simmonds, Phomopsis sp., and Phoma exigua Desm.). Imazalil was as effective as prochloraz against P. exigua but prochloraz was more effective against C. gloeosporioides, C. acutatum, and Phomopsis sp. The proportion of fruit affected by four storage disorders (body lesions, stem-end lesions, calyx mycelium, and calyx necrosis) was reduced after dipping with prochloraz (250–1000 mg/litre) compared with fruit dipped in cold water (CW). A combined imazalil and prochloraz dip (CF) resulted in the greatest reduction in these disorders. Fruit from one orchard were dipped and stored for4,6,and8 weeks at3.5± l° Cfollowedby 1 week at 20 ± 2° C. The number of sound fruit after storage was increased by 36% and 35% respectively for the CF strategy and the hot water dip (HW) when compared with the cold water dip (CW). In fruit that were c...