Claim · model-written summary
Brief hot water dip at 60°C for 35 seconds controlled anthracnose.
- Taxon
- MANGO
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Mangifera indicat0 - Material
- 'Carabao't1
- Treatment
- HWD at 60°C for 35 sece0
- Outcome
- development of anthracnosee0
- Direction
- controllede0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“The usual HWT and the brief exposure to HWD at 60°C for 35 sec controlled the development of anthracnose.”
t0“MANGO FRUITS”
t1“Mature green 'Carabao' mangoes”
Title
EFFICACY OF DIFFERENT HEAT TREATMENT PROCEDURES IN CONTROLLING DISEASES OF MANGO FRUITS
E.B. Esguerra; R.F. Valerio-Traya; M.C.C. Lizada Acta Horticulturae 2004. doi:10.17660/actahortic.2004.645.72
Other claims from this paper (8)
- Intervention effect Heat treatment procedures reduced anthracnose and stem end rot incidence.
- Intervention effect Hot water treatment controlled anthracnose.
- Intervention effect Hot water brushing for 35 seconds considerably reduced disease incidence.
- Intervention effect Heat treatments combined with vapor heat gave variable disease control.
- Intervention effect Vapor heat alone did not control anthracnose or stem end rot relative to the control.
- Intervention effect Hot water treatment plus vapor heat accelerated peel color change compared with other treatments.
- Intervention effect At ripeness, lenticel spotting was more prominent after hot water brushing than hot water treatment and least after hot water dip.
- Intervention effect Heat treatments did not influence fruit physicochemical characteristics.