Post-harvest storage control of mango stem-end rot with fungicidal dips

Abstract

Stem-end rot, Lasiodiplodia theobromae (Pat.) Griff. and Maubl. was controlled in harvested mango fruit for up to 4 weeks by fungicidal dipping of pared fruit followed by storage at 13°C. Stem-end rot was significantly (P< 0.05) reduced by a 0.025% prochloraz dip at an ambient water temperature of 31°C or by a 0.05% benomyl dip at 50°C water temperature, com pared with ambient water dipping at 31°C. A hot water dip at 50°C, or 0.1% thiabendazole at 50°C water tem perature, did not significantly control stem-end rot.