Abstract
In order to control post-harvest diseases of mango,mango fruits(Mangifera indica L.var Zihua) were coated with fermentation broth of Trichoderma viride and stored under the conditions of 90%-95% humidity and(30±5) ℃.Disease spot number,hardness and color index were determined during the storage of mango fruits.On the 9th day,the decay index of mango fruits from the control group was as high as 51.9%,while that of mango fruits coated with fermentation broth of T.viride was only 31.1%.On the 7th day after inoculation of Colletotrichum gloeosporioides P.Henn,disease spot area in the coating group was 69.7%,which was much lower than that in the control group.On the 30th day during the storage,natural incidence rate of diseases in mango fruits coated with fermentation broth of T.viride was 36.7%,which was also lower than that in the blank control.The mango fruits treated with fermentation broth of T.viride were soften after 6-day storage and revealed an extension of shelf-life by 3 days when compared with the control.Combined treatment with fermentation broth of T.viride and CMC could result in a delay for turning yellow of mango fruits by 3 days.Therefore,fermentation broth of T.viride coating can significantly decrease decay index,disease spot area and the incidence rate of diseases in mango fruits.
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Claims 6
Claim · model-written summary
Fermentation broth of T. viride coating lowered the decay index of mango fruit compared with the control on day 9.
- Taxon
- mango
_from_India.jpg?width=60)
Mangifera indicae0 - Treatment
- fermentation broth of T.viridee1
- Outcome
- decay indexe1
- Direction
- lowerinferrede1
- Value
- 31.1%e1
- Comparator
- control groupe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
t0“Effect of Fermentation Broth of Trichoderma viride on Postharvest Diseases and Quality of Mango Fruits”
e0“mango fruits(Mangifera indica L.var Zihua) were coated with fermentation broth of Trichoderma viride”
e1“On the 9th day,the decay index of mango fruits from the control group was as high as 51.9%,while that of mango fruits coated with fermentation broth of T.viride was only 31.1%”
Claim · model-written summary
Coating of mango fruit reduced the disease spot area caused by Colletotrichum gloeosporioides compared with the control group.
- Taxon
- mangoMangifera indicae0
- Treatment
- coatinge2
- Interactor
- Colletotrichum gloeosporioides
Colletotrichum gloeosporioidese2pathogen - Second interactor
- Trichoderma viride
Trichoderma viridet0biocontrol_agent - Outcome
- disease spot areae2
- Direction
- much lowere2
- Value
- 69.7%e2
- Comparator
- control groupe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of Fermentation Broth of Trichoderma viride on Postharvest Diseases and Quality of Mango Fruits”
e0“mango fruits(Mangifera indica L.var Zihua) were coated with fermentation broth of Trichoderma viride”
e2“On the 7th day after inoculation of Colletotrichum gloeosporioides P.Henn,disease spot area in the coating group was 69.7%,which was much lower than that in the control group”
Claim · model-written summary
Fermentation broth of T. viride lowered the natural incidence rate of diseases in mango fruit compared with the blank control at day 30.
- Taxon
- mangoMangifera indicae0
- Treatment
- fermentation broth of T.viridee3
- Outcome
- natural incidence rate of diseasese3
- Direction
- lowere3
- Value
- 36.7%e3
- Comparator
- blank controle3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of Fermentation Broth of Trichoderma viride on Postharvest Diseases and Quality of Mango Fruits”
e0“mango fruits(Mangifera indica L.var Zihua) were coated with fermentation broth of Trichoderma viride”
e3“On the 30th day during the storage,natural incidence rate of diseases in mango fruits coated with fermentation broth of T.viride was 36.7%,which was also lower than that in the blank control”
Claim · model-written summary
Mango fruit treated with fermentation broth of T. viride softened after 6 days of storage.
- Taxon
- mangoMangifera indicae0
- Treatment
- fermentation broth of T.viridee4
- Outcome
- softene4
- Value
- 6-day storagee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of Fermentation Broth of Trichoderma viride on Postharvest Diseases and Quality of Mango Fruits”
e0“mango fruits(Mangifera indica L.var Zihua) were coated with fermentation broth of Trichoderma viride”
e4“The mango fruits treated with fermentation broth of T.viride were soften after 6-day storage and revealed an extension of shelf-life by 3 days when compared with the control”
Claim · model-written summary
Fermentation broth of T. viride extended the shelf life of mango fruit by 3 days compared with the control.
- Taxon
- mangoMangifera indicae0
- Treatment
- fermentation broth of T.viridee4
- Outcome
- shelf-lifee4
- Direction
- extensione4
- Value
- 3 dayse4
- Comparator
- controle4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of Fermentation Broth of Trichoderma viride on Postharvest Diseases and Quality of Mango Fruits”
e0“mango fruits(Mangifera indica L.var Zihua) were coated with fermentation broth of Trichoderma viride”
e4“The mango fruits treated with fermentation broth of T.viride were soften after 6-day storage and revealed an extension of shelf-life by 3 days when compared with the control”
Claim · model-written summary
Combined fermentation broth of T. viride and CMC delayed yellowing of mango fruit by 3 days.
- Taxon
- mangoMangifera indicae0
- Treatment
- Combined treatment with fermentation broth of T.viride and CMCe5
- Outcome
- turning yellowe5
- Direction
- delaye5
- Value
- 3 dayse5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of Fermentation Broth of Trichoderma viride on Postharvest Diseases and Quality of Mango Fruits”
e0“mango fruits(Mangifera indica L.var Zihua) were coated with fermentation broth of Trichoderma viride”
e5“Combined treatment with fermentation broth of T.viride and CMC could result in a delay for turning yellow of mango fruits by 3 days”
The same questions in other papers
Trichoderma viride · disease · Mangifera indica (mango)Results agree
2 papers in the same direction as this paper
- positive
- positive
processing · quality: postharvest · Mangifera indica (mango)Positive and negative results
10 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- no effect
- negative
10 papers more in this group
See all 14 papers →storage · Colletotrichum gloeosporioides · Mangifera indica (mango)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →processing · disease · Mangifera indica (mango)Results agree
10 papers in the same direction as this paper
- positive
- positive
- positive
7 papers more in this group
See all 11 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.