Post harvest diseases fruits and vegetables - Xavier University ...

FREEDOM PALESTINE FREEDOM PALESTINE FREEDOM PALESTINE
Chemical Control 181
60 /•
50
40+-
^ 30
CO
o
(D
Q 20
10 +
14 days storage at 12^0 • •
+ 4 days shelf life I I
Hinokitol
750 ^il V
L I' M \2zz V.
Prochloraz
2000 ^il L'
Control
Fig. 29. Effect of hinokitiol and prochloraz on decay development in eggplant
fruit after 14 days of storage (left) and an additional 4 days of shelf-life (right),
compared with water dipped control. Letters represent significant differences
according to Duncan's Multiple Range Test. (Reproduced from Fallik and
Grinberg, 1992 with permission of Elsevier Science).
(Aharoni at al., 1993b). Today, melons are coated with wax containing
imazalil (200 ppm), and under the above conditions, this leaves
fungicidal residue above the level approved in some countries (0.5 ppm).
Introducing hinokitiol into the wax was also found to control decay
during cold storage, caused mainly by A. alternata and Fusarium spp. -
without any phytotoxic effects. In order to suppress decay at shelf life
also, the concentration of the hinokitiol has to be increased, but such an
increase causes peel browning.
Essential oils and plant extracts are sources of antifungal activity
against a wide range of fungi (Grange and Ahmed, 1988). A rapid assay to
determine antifungal activity in both plant extracts and essential oils has
recently been described by Wilson et al. (1997b). Among 345 plant extracts
analyzed, 13 showed high levels of activity against B. cinerea, which
served as a test fungus. The major plants showing the highest persistent
antifungal activity were garlic (Allium sp.) and pepper (Capsicum sp.).
The high antifungal activity recorded for garlic extracts is in accordance
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