Effect of gaseous ozone on papaya anthracnose.

Ong, M.K., Kazi, F.K., Forney, C.F., and Ali, A. (2013). "Effect of gaseous ozone on papaya anthracnose.", Food and Bioprocess Technology, 6(11), pp. 2996-3005. doi : 10.1007/s11947-012-1013-4  Access to full text

Abstract

Anthracnose caused by the fungus Colletotrichum gloeosporioides is considered as one of the most devastating postharvest disease of papaya. The aim of this study was to evaluate the effectiveness of gaseous ozone as a potential antifungal preservation technique to overcome anthracnose disease of papaya during cold storage. Different concentrations of ozone (0 (control), 0.04, 1.6, and 4 ppm) were applied for various exposure durations (48, 96, and 144 h). Radial mycelia growth and conidial germination were evaluated in vitro after fungal exposure to the different levels and durations of ozone. Significant inhibition in radial mycelia growth of C. gloeosporioides was observed (p<0.05) in all ozone treatments as compared to the control during 8 days of incubation at room temperature (25±3 °C). Ozone treatment of papaya fruit with 1.6-ppm ozone for 96 h delayed and simultaneously decreased the disease incidence to 40 % whereas disease severity was rated at 1.7, following 28 days of storage at 12±1 °C and 80 % relative humidity. The scanning electron microscopy showed that 4-ppm ozone caused disintegration of spore structure and did not affect the cuticular surface of fruit. Thus, ozone fumigation can reduce postharvest losses of papaya caused by anthracnose.

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