Abstract
‘Carabao’ mango is a top Philippine mango cultivar for export, but it is highly susceptible to postharvest diseases. We evaluated the efficacies of hot water treatment (HWT) and prochloraz fungicide to control postharvest diseases in ‘Carabao’ mangoes. The treatments included HWT alone (52-55°C HWT dip, 5 min + 10 min hydrocooling; 52-55°C HWT dip, 10 min + 10 min hydrocooling; HWT spray 52-55°C, 30 s), fungicide alone (prochloraz spray, 550 µL L‑1, 30 s; ambient prochloraz dip, 550 µL L‑1, 5 min) and the combination of two treatments (52-55°C HWT + 550 µL L‑1 prochloraz, 30 s spray; 52-55°C HWT + 550 µL L‑1 prochloraz, 5 min dip). Hot water treatments resulted in higher weight loss of fruit. It also hastened fruit ripening as indicated by rapid peel color change, increased total soluble solids and fruit softening. Fruit dipped in hot water alone (5 and 10 min), and prochloraz alone for 5 min showed good quality for up to 9 days. Better quality of mango fruit was maintained by heated fungicide for 5 min (HWT, 52-55°C + prochloraz, 550 µL L‑1) resulting in a longer shelf life of up to 20 days. With no symptoms of diseases, this treatment inhibited the development of stem-end rot and anthracnose. Hot water treatment alone controlled stem-end rot, while prochloraz alone showed inhibition of anthracnose. Combining HWT and prochloraz inhibited the development of stem-end rot and anthracnose in ‘Carabao’ mango.
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Claims 8
Claim · model-written summary
Hot water treatments increased weight loss of Carabao mango fruit.
- Taxon
- mango
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Mangifera indicat0 - Treatment
- Hot water treatmentse1
- Outcome
- weight loss of fruite1
- Direction
- highere1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
t0“postharvest quality of ‘Carabao’ mango”
e1“Hot water treatments resulted in higher weight loss of fruit”
Claim · model-written summary
Hot water treatments hastened fruit ripening of Carabao mango, indicated by rapid peel colour change, increased soluble solids and fruit softening.
- Taxon
- mangoMangifera indicat0
- Treatment
- Hot water treatmentse1
- Outcome
- fruit ripeninge2
- Direction
- hastenede2
- Qualifier
- rapid peel color change, increased total soluble solids and fruit softeninge2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“postharvest quality of ‘Carabao’ mango”
e1“Hot water treatments resulted in higher weight loss of fruit”
e2“It also hastened fruit ripening as indicated by rapid peel color change, increased total soluble solids and fruit softening”
Claim · model-written summary
Mango fruit dipped in hot water alone (5 and 10 min) or in prochloraz alone for 5 min showed good quality for up to 9 days.
- Taxon
- mangoMangifera indicat0
- Treatment
- hot water alone (5 and 10 min)e3
- Outcome
- good qualitye3
- Value
- up to 9 dayse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“postharvest quality of ‘Carabao’ mango”
e3“Fruit dipped in hot water alone (5 and 10 min), and prochloraz alone for 5 min showed good quality for up to 9 days”
Claim · model-written summary
Heated fungicide for 5 min (hot water treatment plus prochloraz) gave a longer shelf life of up to 20 days for mango fruit.
- Taxon
- mango fruitMangifera indicae4
- Treatment
- heated fungicide for 5 min (HWT, 52-55°C + prochloraz, 550 µL L‑1)e4
- Outcome
- shelf lifee4
- Direction
- longere4
- Value
- up to 20 dayse4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“postharvest quality of ‘Carabao’ mango”
e4“Better quality of mango fruit was maintained by heated fungicide for 5 min (HWT, 52-55°C + prochloraz, 550 µL L‑1) resulting in a longer shelf life of up to 20 days”
Claim · model-written summary
Hot water treatment plus prochloraz inhibited the development of stem-end rot on mango.
- Taxon
- mangoMangifera indicat0
- Treatment
- heated fungicide for 5 min (HWT, 52-55°C + prochloraz, 550 µL L‑1)e4
- Interactor
- stem-end rote5pathogen
- Outcome
- the development of stem-end rot and anthracnosee5
- Direction
- inhibitede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“postharvest quality of ‘Carabao’ mango”
e4“Better quality of mango fruit was maintained by heated fungicide for 5 min (HWT, 52-55°C + prochloraz, 550 µL L‑1) resulting in a longer shelf life of up to 20 days”
e5“With no symptoms of diseases, this treatment inhibited the development of stem-end rot and anthracnose”
Claim · model-written summary
Hot water treatment plus prochloraz inhibited the development of anthracnose on mango.
- Taxon
- mangoMangifera indicat0
- Treatment
- heated fungicide for 5 min (HWT, 52-55°C + prochloraz, 550 µL L‑1)e4
- Interactor
- anthracnosee5pathogen
- Outcome
- the development of stem-end rot and anthracnosee5
- Direction
- inhibitede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“postharvest quality of ‘Carabao’ mango”
e4“Better quality of mango fruit was maintained by heated fungicide for 5 min (HWT, 52-55°C + prochloraz, 550 µL L‑1) resulting in a longer shelf life of up to 20 days”
e5“With no symptoms of diseases, this treatment inhibited the development of stem-end rot and anthracnose”
Claim · model-written summary
Hot water treatment alone controlled stem-end rot on mango.
- Taxon
- mangoMangifera indicat0
- Treatment
- Hot water treatment alonee6
- Interactor
- stem-end rote6pathogen
- Outcome
- stem-end rote6
- Direction
- controllede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“postharvest quality of ‘Carabao’ mango”
e6“Hot water treatment alone controlled stem-end rot, while prochloraz alone showed inhibition of anthracnose”
Claim · model-written summary
Prochloraz alone showed inhibition of anthracnose on mango.
- Taxon
- mangoMangifera indicat0
- Treatment
- prochloraz alonee6
- Interactor
- anthracnosee6pathogen
- Outcome
- anthracnosee6
- Direction
- inhibitione6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“postharvest quality of ‘Carabao’ mango”
e6“Hot water treatment alone controlled stem-end rot, while prochloraz alone showed inhibition of anthracnose”
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See all 22 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.