Claim · model-written summary
The fungicide did not influence suture browning of cantaloupes.
- Taxon
- Cantaloupes
Cucumis melo var. cantalupot0 - Treatment
- fungicidee6
- Outcome
- suture browninge6
- Direction
- did not influencee6
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Heat and Fungicide Treatments to Control Decay of Cantaloupes”
e6“The fungicide did not influence suture browning”
Title
Heat and Fungicide Treatments to Control Decay of Cantaloupes
Joseph K. Stewart; John M. Wells Journal of the American Society for Horticultural Science 1970. doi:10.21273/jashs.95.2.226
Other claims from this paper (6)
- Intervention effect Cantaloupes treated with 135° F water for 15, 30 or 60 seconds had significantly less stem-scar mold and surface mold than those treated with 71° water.
- Intervention effect A 30-second immersion controlled stem-scar mold slightly better than a 15-second immersion in cantaloupes.
- Intervention effect Adding 600 ppm captan to 135° hot water significantly reduced stem-scar mold and surface mold in cantaloupes compared with hot water alone.
- Observation Alternaria and Fusarium were the fungi most frequently associated with cantaloupe infections, with Rhizopus spp. also recorded.
- Intervention effect Hot-water treatments significantly increased suture browning of cantaloupes compared with the wet check in 3 of 6 tests.
- Intervention effect General appearance of cantaloupes treated at 130°, 135° or 145° was significantly better than the wet check, because of mold control by hot water.