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Thermotherapy in 'dwarf silver' banana produced in the semi-arid region of Minas Gerais

Fernandes MB;
Sousa IPS;
Matos ADM;
Moura MMA;
Castro SGV;
Santos MO;
Almeida LB;
Dias WPA;
Mizobutsi GP;
Mizobutsi EH

Martielle Batista Fernandes

Irisléia Pereira Soares de Sousa

Amanda Dayanne Malta Matos

Marielly Maria de Almeida Moura

Sabrina Gonçalves Vieira de Castro

Michelle de Oliveira Santos

Luciele Barboza de Almeida

Wlly Polliana Antunes Dias

Gisele Polete Mizobutsi

Edson Hiydu Mizobutsi


Keywords

Colletotrichum musae
Thermotherapy
Incidence
Severity

Abstract

Anthracnose stands out among the rots that can occur in the postharvest phase of bananas. The objective of this study was to evaluate thermotherapy in the control of anthracnose in 'Prata Anã' banana produced in the North of Minas Gerais. Bananas of the Prata Anã variety were divided into bouquets of three fruits and inoculated with Colletotrichum musae. The bouquets were submitted to thermotherapy at five temperatures (40, 44, 48, 52 and 56 °C) for four immersion times (4, 8, 12 and 16 minutes) and control. The treatments were repeated five times in a completely randomized design. The area under the incidence progress curve (AACPI) and the area under the severity progress curve (AACPS) were calculated. To evaluate the efficiency of thermotherapy compared to chemical control, the fruits were submitted to the following treatments: thermotherapy with and without fungicide application and fruits treated only with fungicide, with the fruits without thermotherapy and without fungicide application being the control. After fifteen days of storage, the fruits were evaluated for anthracnose severity. The results of the experiments were submitted to analysis of variance and regression and the means were compared using the Scott-Knott test (p<0.05). The control was compared to the treatments using Dunnett's test (p<0.05). The lowest AACPI values for anthracnose were observed at a temperature of 48 °C for 8 and 16 minutes. Thermotherapy at 52 °C after 8 minutes of immersion, in addition  to reducing the AACPS of anthracnose in the fruits by up to 81.6%, delayed their maturation. The fruits submitted to thermotherapy at 56 °C showed greater disease severity and resulted in the advancement of their maturation. Thermotherapy reduces the severity of anthracnose in fruits in a similar way to the use of fungicide, but the association of both results in better control of the disease in 'Prata Anã' banana. Thermotherapy is an efficient technique to reduce the severity of the disease in 'Prata Anã' bananas produced in the north of Minas Gerais.

 

DOI:https://doi.org/10.56238/sevened2024.007-015


Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2024 Martielle Batista Fernandes, Irisléia Pereira Soares de Sousa, Amanda Dayanne Malta Matos, Marielly Maria de Almeida Moura, Sabrina Gonçalves Vieira de Castro, Michelle de Oliveira Santos, Luciele Barboza de Almeida, Wlly Polliana Antunes Dias, Gisele Polete Mizobutsi, Edson Hiydu Mizobutsi

Author(s)

  • Martielle Batista Fernandes
  • Irisléia Pereira Soares de Sousa
  • Amanda Dayanne Malta Matos
  • Marielly Maria de Almeida Moura
  • Sabrina Gonçalves Vieira de Castro
  • Michelle de Oliveira Santos
  • Luciele Barboza de Almeida
  • Wlly Polliana Antunes Dias
  • Gisele Polete Mizobutsi
  • Edson Hiydu Mizobutsi

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