Conservação pós-colheita de mamão formosa (Carica papaya L.) e controle alternativo in vitro e in vivo de Colletotrichum gloeosporioides

Abstract

The Formosa papaya (Carica papaya L.), due to characteristics such as the high moisture content and high respiratory rates and be easily damaged, may suffer great losses if not commercialized and not consumed in a timely manner. Additionally, pre-and post-harvest factors as pathogens and abiotic factors can lead to quantitative and qualitative losses. In creasing life shelf and to reduce post-harvest losses, this study aimed to establish the best alternative treatment for post-harvest conservation of Formosa papaya "Tainung 1" and for the in vitro and in vivo control of Colletotrichum gloeosporioides. For the assay of post-harvest conservation were evaluated two types of packaging (with or without film of low density polyethylene-LDPE); four treatments (control, chitosan 2%, chitosan 4% and fungicide Prochloraz (Sportak 450 EC-0,75 mL/1 L water) and four storage periods (0; 7; 14 and 21 days) under 10° C, with relative humidity of 90 ± 5%, in the absence of light. For the assay in vitro were used the control treatments, 1 and 3% chitosan, the fungicide Prochloraz (Sportak 450 EC-0,75 mL/1 L water), and the aqueous extracts of clove, cinnamon and ginger 5 and 15%. Mycelial growth, sporulation and germination of conidia were evaluated. In the in vivo assay, treatments were used with the largest concentrations in vitro assay, having evaluated the severity of anthracnose, caused by Colletotrichum gloeosporioides and sensory analysis of the fruits. In the post-harvest conservation assay, the Formosa papaya store under refrigeration, associated with the LDPE, provided greater time conservation of apparent quality (up to 7 days) and greater stability of the chemical variables in relation to fruit without LDPE. The external appearance of the fruit was preserved for up to 14 days for treatment LDPE + 4% chitosan and for up to 21 days for treatment LDPE + fungicide Prochloraz. In the assays of control in vitro and severity, in vivo, the best treatments were with the fungicide Prochloraz and aqueous extract of clove, followed by chitosan, aqueous extracts of cinnamon and ginger. By sensory analysis, plant extracts and chitosan, in the concentrations used, not prejudiced the aroma and flavor of the fruit.