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International Journal of Agricultural Sciences and Natural Resources

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Effect of Heat Treatment on Decay Caused by Fusarium nivale Fries. on Tomato

International Journal of Agricultural Sciences and Natural Resources
Vol.4 , No. 6, Publication Date: Dec. 6, 2017, Page: 43-49

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Authors

[1]	Adegoke Oluwatosin Aderonke, Department of Botany/Science, University of Ibadan, Nigeria.
[2]	Aborisade Abiola Titilola, Department of Biology/Science, Federal University of Technology, Akure, Nigeria.

Abstract

Healthy matured tomato at various ripening stages (Mature-green, breaker, turning, pink, light-red and red-ripe) were surface inoculated with spores of Fuarium nivale and exposed to heat treatment using hot air at 46°C for 1 hour (HA46^1h), 70°C for 4 minutes (HA70⁴), 70°C for 6 minutes (HA70⁶) and hot water at 48°C for 10 minutes (HW48¹⁰), and 42°C for 25 minutes (HW42²⁵). Control was similarly set up without treatment. The fruits were then stored in dessicators for at 28±2°C at 100% relative humidity. Disease severity was observed at 24hrs interval for 11days storage period. Results reveal that heat treatment reduced disease severity by F. nivale at all ripening stages within the storage period of 11days except HA70⁶, HW42²⁵, HA40^1h in mature-green fruits. Result also indicated HA70⁴ and HW48¹⁰ were most effective on mature-green and breaker tomato fruits, HA70⁴ was most effective on turning and pink fruits, HA70⁶ was the best for light-red and HA70⁴ for red-ripe tomato fruits. However, the efficacy of treatment depends on the ripening stage of the fruit and the duration of preservation.

Keywords

Fusarium nivale, Heat Treatment, Ripening Stages, Storage Period, Disease Severity

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