Professional Documents
Culture Documents
Next
o Cleaning
o Curing
o Washing
o Sorting
o Grading
o Waxing
o Packing
o Pre cooling
o Desapping
o Chemical treatments
o Irradiation
o Vapour heat treatment
End
Next
End
Previous
Next
End
Previous
Next
End
Previous
Next
Previous
Next
Grading
End
Previous
Next
End
Previous
Next
atmosphere
End
Previous
Next
and
End
Previous
Next
Previous
Next
Previous
Next
i) Dipping:
The commodity is immersed in water
containing appropriate concentration of
chemical which is toxic to the pathogen.
However, the concentration of chemical should not be toxic
to the fruit/ vegetable and should not endanger public
health.
For improving the
efficacy of the dip treatment and better
surface coating some wetting agents may also be added.
The effectiveness of the fungicidal solution may also be enhanced
by hearting the water in which the fruit is being dipped.
500 ppm of benomyl in water at 50-55 min, for 2 to
15 min is effective for controlling anthracnose in
mango without damaging the fruit.
End
Previous
Next
Previous
Next
End
Previous
Next
Previous
Next
End
Previous
Next
Control
Disease/disorder/pest
Scald/ brown core
Brown rot
of Min.
(kGy)
1.5
2
dose
Ripening inhibition
0.30-0.35
Penicillium rot
1.5 -2.0
Inhibition of stem growth and 2
cap opening
Orange
Penicillium rot
2
Papaya
Disinfestation of fruit fly
0.25
Pear
Ripening inhibition
2.5
Potato
Inhibition of sprouting
0.08-0.15
Strawberry, grape
Grey mould
2
But in most of the Alternaria
above cases,
Tomato
rot the technology 3of irradiation
Previous
Next
End
Previous
Next
Previous