Determination of banana fruit susceptibility to post-harvest diseases: wound anthracnose, quiescent anthracnose and crown rot

Introduction: The banana is the world’s most popular fruit crop. A complex of fungal pathogen is responsible for crown rot diseases of banana. Aims: The present study was designed to detect and characterize the crown rot disease of post-harvest banana (Musa paradisiaca) and also develop an alternative quality improvement approach to improve banana shelf-life during storage period. Study Design: A simplest general factorial experiment that was designed to control crown rot disease of banana using different biological factors, including plant extract, antagonistic agents and commercial fungicide. Place and Duration of Study: Disease infected bananas were collected from Rajshahi city, Rajshahi, Bangladesh in 2017 and the experiment had been conducted from April 2017 to April 2018. Methodology: Different morphological, biochemical and molecular techniques were used to characterize and detect the liable fungi. Responsible fungi were subjected to antifungal activity screening test and in vitro antagonism test. Effect of carbendazim and kanamycin B against the mycelial growth of the isolates was determined by disc diffusion method. Quality parameters including disease incidence and severity, pH, TSS, TTA and AA of the treated banana were also analyzed after application of treatments in the packing stage through standard estimation techniques. Results: Two fungi, isolated from the infected portion were further identified as C. musae and L. theobromae. D. metel and A. sativum extract was better in inhibiting mycelial growth of all the test pathogen in culture. B. cereus and T. harzianum moved and attached to fungal isolates, affecting mycelial growth and A. sativum extract significantly affecting conidial germination on artificial medium. Satisfactory mycelia inhibitory effect was recorded from kanamycin B. Quality analysis after storage of banana showed minor measurable differences among treatments. Conclusion: Post-harvest application of A. sativum extract (Conc. 25% w/v) improve the overall quality of harvested banana fruits and reduced the disease incidence and severity of crown rot to a level significantly lower than in fungicide treated or control fruits.

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Incidence and characterization of Fusarium species in crown rot of bananas

10.51415/10321/2854 ◽

2002 ◽

Author(s):

◽

Kumindra Devrajh Ramsunder

Keyword(s):

Costa Rica ◽

Health Effects ◽

Fusarium Species ◽

Fungal Species ◽

Crown Rot ◽

Post Harvest ◽

Adverse Health Effects ◽

Adverse Health ◽

Economic Significance

Fusarium species produce toxic mycotoxins that are known to exert adverse health effects in humans and animals. No attempts have been made to establish mycotoxin-producing capabilities of isolates of Fusarium species from bananas exhibiting symptoms of crown rot. Crown rot is one of the most serious post harvest problems in banana and the disease is caused by different fungal species, principally Fusarium species. Banana, which is of great economic significance in growing countries (i.e. Costa Rica, Cameroon, Ecuador) is seriously affected by crown rot and is a major cause of fruit loss

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Proteomic and physiological analysis provides an elucidation of Fusarium proliferatum infection causing crown rot on banana fruit

Microbiological Research ◽

10.1016/j.micres.2021.126952 ◽

2021 ◽

pp. 126952

Author(s):

Lihong Xie ◽

Yanfei Wu ◽

Xuewu Duan ◽

Taotao Li ◽

Yueming Jiang

Keyword(s):

Fusarium Proliferatum ◽

Crown Rot ◽

Banana Fruit ◽

Physiological Analysis

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Reduction of Postharvest Loss and Prolong the Shelf-Life of Banana through Hot Water Treatment

Journal of Chemical Engineering ◽

10.3329/jce.v27i1.15857 ◽

2013 ◽

Vol 27 ◽

pp. 42-47 ◽

Cited By ~ 5

Author(s):

Md Nurul Amin ◽

Md Mosharraf Hossain

Keyword(s):

Water Treatment ◽

Shelf Life ◽

Chemical Engineering ◽

Hot Water ◽

Crown Rot ◽

Hot Water Treatment ◽

Post Harvest ◽

Soluble Solid ◽

Post Harvest Loss ◽

Postharvest Loss

For reducing the post-harvest loss and extension of shelf-life of banana, it is treated with fungicide or combination of fungicide and hot-water treatment. A study was conducted for developing a method to control post-harvest diseases and extension of shelf-life of banana through non-chemical method of hot water treatment. The best treatment combination was found at 53 °C for 9 minutes. Shelf-lives of BARI Kola 1 and Sabri Kola treated with hot water increased by 26 and 27.5%, respectively against untreated fruits. Post-harvest loss (decay and crown rot) of these varieties was reduced, respectively by 95% and 70% against untreated fruits. Firmness of treated fruits for both varieties was found higher than that of untreated fruits during ripening. Total soluble solid, total sugar, acidity and ?-carotene of treated fruits of these varieties increased over untreated fruits. The pH and vitamin C of treated bananas decreased over untreated fruits during ripening. DOI: http://dx.doi.org/10.3329/jce.v27i1.15857 Journal of Chemical Engineering, IEB Vol. ChE. 27, No. 1, June 2012: 42-47

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An evaluation of thiophanate-methyl for the control of crown rot of banana hands

Australian Journal of Experimental Agriculture ◽

10.1071/ea9720185 ◽

1972 ◽

Vol 12 (55) ◽

pp. 185 ◽

Cited By ~ 1

Author(s):

LE Rippon

Keyword(s):

Crown Rot ◽

Thiophanate Methyl ◽

Post Harvest

The efficiency of thiophanate-methyl was compared with that of S.P.F. (a Japanese formulation), benomyl, and thiabendazole when used as post-harvest treatments for the control of crown rot of banana hands artificially inoculated with Gloeosporium musarum. The fungicide treatments all provided some control but differed in the concentration required for equivalent effectiveness. Benomyl was the most effective with thiophanate-methyl being less efficient than either benomyl or thiabendazole, but superior to S.P.F.

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