Application of hydrothermal, fungicide and wax treatments on the superficial darkening of soursop
DOI:
https://doi.org/10.29312/remexca.v9i5.1511Keywords:
Annona muricata L., anthracnose, Azoxystrobin®, post-harvest life, Semperfresh®Abstract
The soursop (Annona muricata L.) is a climacteric fruit that has a short shelf life (6 to 8 days). This characteristic limits their transport and commercialization. The objective of the present work was to know the effect of some pretreatments on the superficial darkening in soursop. The effect of the hydrothermal treatment at 50 °C for 20 min, the application of the fungicide Azoxystrobin® at 300 mg L-1 and the Semperfresh® coating (1:20) on the response to maturation and superficial darkening of soursop fruits was evaluated. stored at 16 ±2 °C and 25 ±2 °C. A shelf life of 7 days was observed in the treatments stored at 25 ±2 °C and 9 days for those stored at 16 ±2 °C, compared with the control that was 6 days. The combination of fungicide and the coating was the condition that produced the best results, because the darkening of the shell was delayed. The best treatments that showed the greatest control against decay and anthracnose were the application of the fungicide and the hydrothermal-fungicide treatment with 46 and 38.5% rot severity, respectively. The temperature of 16 ±2 °C was the best in keeping fruits viable for longer. The hydrothermal treatment caused an accelerated darkening of the shell.
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