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1
ISSN 0100-2945
DOI: http://dx.doi.org /10.1590/0100-29452018871
Corresponding author:
E-mail:martiellefernandes@hotmail.com
Received: June 27, 2017.
Accepted: October 23, 2017.
Copyright: All the contents of this
journal, except where otherwise noted, is licensed under a Creative
Commons Attribution License.
Hydrothermal treatment in the management
of anthracnose in 'Prata-Anã' banana produced in the semiarid region of Minas Gerais, Brazil
Martielle Batista Fernandes
1 , Edson Hiydu Mizobutsi 2 , Lais Maia e Silva 3 , Regina Cássia Ferreira Ribeiro 2 , Maria Luisa Mendes Rodrigues 4 1 Agronomist, PhD student in Plant Production in the Semi-arid , Universid ade Estadual de Montes Claros - Janaúba- MG. E-mail: martiellefernandes@hotmail.com 2
Professors, PhD, Departamento de Ciências agrárias, Universidade Estadual de Montes Claros - Janaúba -MG. E-mail: edson.mizobutsi@
unimontes.br; recafe@bol.com.br 3 Food Engineer, Master's Degree in Plant Production in the Semi-Arid, Universidade Estadual de
Montes Claros. Janaúba- MG. E-mail:
l.laismaiak@hotmail.com 4
Agronomist, Master's Degree in Plant Production in the Semi-Arid, Universidade Estadual de Montes Claros. Janaúba -MG.E-mail:
marialuisamendes@yahoo.com.br Abstract - Anthracnose stands out among rot diseases that can occur in the post-har vest phase of banana. The aim of this study was to evaluate the thermotherapy in the control o f anthracnose in 'Prata Anã'
banana produced in northern state of Minas Gerais. Bananas 'Prata Anã' variety were divided into groups of three fruits and inoculated with Colletotrichum musae. Groups were submitted to thermotherapy
to the following treatments: thermotherapy with and without fungicide application and fruits treated with
days of storage, fruits were evaluated for anthracnose severity. The results of experiments were submitted
and resulted in the maturation of fruits. Thermotherapy reduces anthracnose severity in fruits in a manner
similar to fungicide use, but the association of both results in better control of the disease in 'Prata Anã' banana produced in northern state of Minas Gerais. Index terms: Colletotrichum musae, thermotherapy, incidence, severity. Tratamento hidrotérmico no manejo da antracnose em banana 'Prata-anã' produzida no semiárido mineiro
Resumo - A antracnose destaca-se dentre as . O
objetivo do trabalho foi avaliar a termoterapia no controle da antracnose em banana 'Prata-Anã' produzida
inoculadas com Colletotrichum musae
tratamentos foram repetidos cinco vezes em delineamento inteiramente casualizado. Calculou-se a área
s Termos para indexação: Colletotrichum musae, termoterapia, incidência, severidade. 2
M. B. Fernandes et al.
Rev. Bras. Frutic., Jaboticabal, 2018, v. 40, n. 2: (e-871)
Introduction
Several rot diseases may occur in the post-harvest phase of banana cultivation, most notably anthracnose caused by fungus Colletotrichum musae which is one of the main post-harvest diseases and leads
The control of banana anthracnose is carried
out mainly by chemical and physical methods. Among physical methods, hydrothermal treatment has been tested by several researchers for the post-harvest management ., 2004; MORAES et al.,
Heat can directly control pathogens by protein
denaturation, lipid release, destruction of hormones, reduction of metabolic reserves or injuries, inhibition or retardation of germinative tube elongation, or inactivation of spores. The use of high temperatures also targets the control of fungal diseases by the expression of plant temperature for the control of anthracnose and the time of fruit exposure varies among the different works carried out by researchers.
The climatic conditions of the region where
to hydrothermal treatment. Field studies have shown to climatic conditions close to the harvest of bunches.
Differences in thermotherapy efficiency were also
produced at different growth temperatures and cultural practices of cultivars and harvested at several maturity stages.
Environmental factors are directly involved in
the various phases of the pathogen's life cycle and also the host development, being important for the pathogen
Thus, the aim of this work was to evaluate
thermotherapy in the management of anthracnose in 'Prata Anã' banana produced in northern state of Minas Gerais.
Material and Methods
'Prata Anã' banana bunches came from an commercial planting area in the municipality of Nova Aw, characterized by rainfall concentrated in summer and dry in winter.
Bunches were harvested in November and
December in pre-climacteric stage or maturation stage hands aiming at uniformity of fruits during maturation. Hands were transported to the Laboratory of Post-Harvest Pathology in plastic boxes protected with paper to avoid injuries.
In the laboratory, hands were subdivided into
groups of three fruits. Groups were washed with neutral detergent and dried to ambient. They were then atomized with 2.5 x 10 spores mL -1 of C. musae obtained from colonies grown in BDA for seven days in order to standardize infection. After inoculation, groups were After this period, groups were immersed in a bath- thermostat with water heated at different temperatures: groups were cooled in water to room temperature. The thermotherapy.
The experimental design was completely
fruits.
Groups were stored in expanded polystyrene trays
was evaluated.
The anthracnose intensity in fruits was evaluated
by incidence and severity. Incidence was obtained by the number of fruits affected by repetition, being these values expressed in percentage by treatment. For the severity variable, the diagrammatic scale developed by Moraes et was used. The results were used to calculate the areas progress curves were constructed according to the Shaney
To evaluate the thermotherapy efficiency
compared to the chemical control in the control of anthracnose, groups containing three fruits were atomized with suspension of 2.5 x 10 spores mL -1 of C. musae, 3 Hydrothermal treatment in the management of anthracnose in 'Prata-Anã' banana... Rev. Bras. Frutic., Jaboticabal, 2018, v. 40, n. 2: (e-871) obtained from colonies grown in BDA for seven days. After inoculation, groups were incubated under moist were submitted to the following treatments: hydrothermal -1 concentration treatment without fungicide application and fruits treated only with fungicide. Control consisted of fruits without hydrothermal treatment and without fungicide application.
Fruits were stored in expanded polystyrene trays
The anthracnose intensity in fruits was evaluated by means of the severity evaluation after 15 days of storage
Data obtained in experiments were submitted to
analysis of variance and regression and averages were compared with the other treatments by the Dunnett test
Results And Discussion
between water temperature and immersion time in the assessment of anthracnose AUIPC. However, as there was no adjustment of regression models, the mean anthracnose AUIPC values in 'Prata Anã' banana were compared by
By evaluating the binomial water temperature and
fruit immersion time, the lowest anthracnose AUIPC values were observed when using the hydrothermal from each other. The reduction of AUIPC in treated fruits compared to control was observed in the treatments at 40 eight and 12 minutes, both reduced anthracnose AUIPC
Table 1-
different temperatures and immersion times.
Immersion time
404452
4450.00 aA*
450.00 bA*450.00 bA*300.00 aA*450.00 bA*450.00 bA*
12450.00 bA*300.00 aA*450.00 bA*
450.00 aA*450.00 aA*450.00 aA*
Control
Most phytopathogenic microorganisms present a
lethal thermal point at temperatures ranging from 45 to the incidence of species of the genus Colletotrichum spp. in the solar thermal treatment of water.
Several studies carried out in other pathosystems
have demonstrated, similarly to this work, that thermotherapy was effective in reducing, but not suppressing the incidence of diseases. Sponholz et al. of anthracnose and the percentage of the injured area reached its maximum at 12 days after treatment. In in fruits.
Regarding anthracnose AUSPC, significant
temperature and immersion time. regression plots of the disease in fruits as a result of the and 12 minutes presented AUSPC values that decreased increased anthracnose severity can be attributed to the fact that higher exposure temperatures resulted in physical damages to fruits, facilitating the infection of C. musae. The increased action of the fungus with the increase of the exposure period was also observed by Moraes et al. C. musae when the time of exposure of fruits to heat treatment was extended. 4
M. B. Fernandes et al.
Rev. Bras. Frutic., Jaboticabal, 2018, v. 40, n. 2: (e-871)
Figure 1-
behavior was observed, as AUSPC progressed until reduction with the elevation of temperature. The reduction due to the higher fruit exposure to elevated temperatures.
One of the mechanisms responsible for the
death of phytopathogens is the denaturation of proteins and enzymes, important for cellular metabolism. Thus, C for 10 minutes has been considered a standard method
Lower anthracnose AUSPC values by the
no need for temperatures so high to obtain satisfactory results in 'Prata Anã' bananas.
The control of pathogens by hydrothermal
C. musae, which causes anthracnose in bananas. Some authors report that the effect of thermotherapy on post- harvest disease control is due to the reduction in fungal
Analyzing the interaction between water
temperature and fruit immersion time, it was observed
In the immersion time of eight minutes, it was
AUSPC value, differing from the other temperatures used. that the lowest AUSPC values were found at temperatures minutes of immersion, there was no difference between temperatures in treated fruits. of immersion, at 12 days after treatment, the percentage of rot through the 12 th day of evaluation with the temperature lowest AUSPC values were observed and after eight reduction in relation to control, but there was no difference times reduced AUSPC, differing from control by up to 5 Hydrothermal treatment in the management of anthracnose in 'Prata-Anã' banana... Rev. Bras. Frutic., Jaboticabal, 2018, v. 40, n. 2: (e-871)
Table 2-
hydrothermal treatment at different temperatures and immersion times.
Immersion time
404452
491.25 bB47.75 aA107.75 bC
39.25 aA*19.25 aA*17.75 aA*
1251.00 bA19.75 aA*12.00 aA* 75.75 bB
51.50 aA39.00 aA*19.00 aA* 23.25 aA*
Control
There was no difference among immersion times
times compared to control from eight minutes, with had the lowest anthracnose AUSPC values compared addition, fruits treated at this temperature were maintained with green traits, presenting late maturation.
15 minutes, that thermal immersion treatments at high
temperatures produce changes in maturation. Similar
15 and 20 minutes in bananas, where changed in ethylene
observed that fruits at advanced maturity stage are more susceptible to C. musae infections, while green or early maturation fruit are more resistant to infection. Ramirez
Cavendish bananas.
Generally, green fruits are more resistant to
pathogens due to the presence of phytoalexins and other in these fruits are examples of high molecular weight phenolic compounds that precipitate proteins, playing a role in plant protection against pathogens, since they have the capacity to form complexes with proteins and polysaccharides, inactivating enzymatic reactions. These biochemical reactions de-characterize enzymes, preventing them from being used in normal fungal growth observed that all exposure times were detrimental to fruits. Immersion for four and eight minutes caused a rapid maturation in fruits, which favored the development From 12 minutes of immersion, scalding in treated fruits making the fruits unfeasible for marketing. caused by the hydrothermal treatment can cause an increase in weight loss, bark discoloration, increased susceptibility to fungi and reduced post-harvest life. with C. musae on banana observed that the increase in temperature reduced the injured area. However, very exposure times of 9 and 12 minutes, led to bark lesions that are more detrimental to marketing than the pathogen action due to poor visual appearance of fruits. Ramirez secretion of latex from freshly cut banana and found that symptoms due to high temperature. are detrimental to fruits, causing scalding and pulp hardening, impairing commercialization due to poor visual et al., 1994; REYES et alet al The heat treatment can promote external and / or internal damages to fruit tissues. Control of temperature and exposure time is of extreme importance for its use alone or
Figure 2 shows that there was a difference
in the anthracnose severity between fruits submitted to hydrothermal treatment with fungicide imazalil and fruits submitted only to hydrothermal treatment and only with fungicide. Thermotherapy reduced the anthracnose severity in fruits in a manner similar to the use of fungicide, without statistical differences, but more with thermotherapy together with fungicide imazalil, that practically controlled the disease, presenting only in the management of anthracnose in 'Prata Anã' banana. there was a difference in disease severity between control and fruits submitted to hydrothermal treatment with fungicide and hydrothermal treatment without fungicide, disease, the lesion caused in fruits treated with fungicide
M. B. Fernandes et al.
Rev. Bras. Frutic., Jaboticabal, 2018, v. 40, n. 2: (e-871)
These results corroborate those found by
anthracnose of 'Prata Anã' banana treated with fungicide
C. musae
on control, not totally controlling the disease.
Conclusions
immersion reduces anthracnose AUSPC in 'Prata Anã' maturation.
The association of hydrothermal treatment with
fungicide imazalil results in better control of anthracnose in 'Prata Anã' banana. disease severity in 'Prata Anã' banana produced in northern Minas Gerais.
Despite the existence of C. musae resistant to
of the disease should not only be explained by this reason, edaphoclimatic factors. According to research conducted by the authors, there may be a relationship between the mineral status of the plant and the susceptibility of fruits to the disease.
Figure 2.
-1
Acknowledgments
To the Foundation for Research Support of the
State of Minas Gerais - FAPEMIG and CAPES for the
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