symptoms and management

1. POST HARVEST DISEASES OF
BANANA, APPLE AND FIG
POST HARVEST DISEASES OF
BANANA, APPLE AND FIG
Ataulla Chapparaband
ID. No. : 6916
Dept. of plant pathology
Ataulla Chapparaband
ID. No. : 6916
Dept. of plant pathology

2. Anthracnose: Colletotrichum musarumAnthracnose: Colletotrichum musarum
• Symptoms
• The disease is variously known as
anthracnose, black rot, blakened rot, ripe
rot.(Smoot et al.,1971)
• Small, black, circular specks on the skin of
fruits. Later the spots become sunken &
coalesce to form large spots.
• Bright salmon-coloured conidial mass
appears on the spots.
• Severely infected fruits become dark due
to blemishes.
• Acervuli also develop on the skin and the
pulp becomes partially soft.
• latent infection usually starts during or
after the harvest of bunches in small peel
wounds and it continues to develop
without a dormant period. (Chakraborty
1957)
Dark brown patches on immature fruitsDark brown patches on immature fruits
Fruit turns black and shrivel

3. Contd..
• The presence of large areas on the ripe or
ripening fruits is the main charecteristic
symptom of this disease (Sohi 1975)
• Manly latent infections at the time of harvest,
show large number of appressoria on the
surface of the peel.
• The spread of the disease is by air-borne
conidia and numerous insects which frequently
visit banana flowers also spread the disease.
• Temp. 30 to 35°C and RH- 85.7 -100 %
• Light brown depressed lesion, Coalesce and
cover the whole fruit and in Severe case pink
spore masses on fruit surface will appear.
Whole bunch turns black

4. ManagementManagement
• Storing the fruits at 14.50
C with wax coating
(sadashivam et al., 1971)
• cultural practices like clean and careful handling of fruits,
clean packing sheds proper washing before storage
minimizes the storage losses. (Burdon et al.,1969)
• Post harvest dipping of fruits in
• Carbendazim 400 ppm.
• Benomyl (0.1%) for 5 Sec (Long 1970)
• Aureofungin sol 100 ppm.
• TBZ (400 ppm) (Phillips 1970)

5. CROWN ROT: Fusarium roseum, Lasidiplodia
theobromae, Deightonialla torulosa
• Symptoms
• Darkening of the hand and the adjacent
peduncle. The discoloured area covers almost
one fourth of the fruit if the conditions are
favourable.
• Loss of ability of hand to support fruits.
• Main stalk decay rapidly, Tissue become
blackened and Emit pineapple odour.
• Wind blown bunches develop severe spotting
on the fingers in rainy weather. Temp.23.9o
C
• Occurrence of black tip – fruit piercing moth,
helps in direct penetration of fungus.
• The conidia are usually 3 to 5 septate. The
conidia are spread by air.
Initial Symptom
Darkening of peduncle

6. • Management
• Control of crown rot starts in the field with the
regular removal of leaf trash.
• Proper field sanitation can greatly reduce the
number of crown rot fungi spores present.
(Ogawa et all., 1963)
• Do not keep rotting fruits or plant waste
materials near the packing station.
• Maintain clean washing water in the delatexing
baths and change the water frequently to stop it
becoming heavily contaminated with spores.
• Dehanding should be done carefully with a sharp
knife so as to avoid leaving a ragged cut. Finally,
post-harvest treatment of fruits with an effective
fungicide should be done.
• Johanson (et all., 1989) reported that highly
absorbant cellulose pad coated with TBZ is
effective for its control.
Fungus

7. Cigar-end rot: Verticillium theobromae
• First reported in Madhya Pradesh.
• Srivastava & tandon (1971) reported Verticillium
theobromae as the cousal agent
• Symptoms: distal end of the fruits rots and which
on drying gives appearance of lightened cigar
• Infection starts from tip of immature fruit and
spreads upward.
• Ashy conidia and conidiophores cover the rotted
portion.
• Imparting burnt ashy cigar-end appearance with a
dark border.
• Decay may extend up to one-third of the fruit but
internal tissues develop a dry rot.
• The fungus – plant debris – microsclerotia.
Infected plant parts – irrigation water –
implements.
• Conidia are hyaline, oblong to cylindrical, borne at
the ends of tapering phialides, aggregated into
rounded, mucilaginous translucent heads.
Blackening at the tip

8. ManagementManagement
• The principal method of control is frequent manual removal and
burning of dead flower parts and infected fruits.
• Use of fungicide to control the disease is also recommended.
• Use of TBZ (400 ppm) as waxing is also effective (shillingford
(1977)
• Use of tridemorph and triforin were also effective to check the
disease.
• In the pack house, care should be taken to cull infected fruits to
avoid contaminating the washing water with spores.
• Cigar-end rot is effectively controlled by covering the flower
(immediately after emergence) with a polyethylene bag before
the hands emerge.

9. APPLE

10. Blue mould: Penicillium expansum
• Most destructive disease of apple in transit
and in storage condition most prevalent in
India (Singh 1941)
• Symptoms: it Mainly originate usually from
wounds, stem and invasions of core rot. Late in
the season , when the fruit is weak, infection
through lenticels may accure.
• the rot may develop around any minor injury
as softish, water soaked, small pale to
yellowish brown spots , initially shallow but
subsequently deep and wide.
• Affected rind of the fruits become watery.
• Watery spot increases in size and then entire
fruit rots and emits bad smell
• Blue fungal growth is seen on the surface of
the fruits. (Ilag 1972)
Fruit rind become WateryFruit rind become Watery
Fruit rot
Affected fruits

11. Management:Management:
• avoide skin injuries .
•Use of Benzimidazole fungicides in combination adequately
controls the disease.(Rosenberger &Meyer, 1985)
• Pre storage dip in TBZ (500ppm) for 2-3 minutes.
• Benlate and Topsin M (0.05% - 0.1%) are effective when
sprayed 15 days before harvest.(Borecka 1977)
• Treating the friuts with benomyl, thiophanate-methyl
• 2% bleaching powder – 5 minutes and 0.2% flit 406 – 10
minutes
• TBZ – 0.1% incorporated in waxol-0-120
–under
refrigeration

12. White rot: Botryosphaeria
dothidea
White rot
Dark brown spot
Symptoms:
One type - rot the fruit from the inside outward.
Entire apple becomes soft but retains its shape and
takes on a light brown color.
Second type - white rot is small, brown, circular spots
on the fruit, similar to bitter rot. The spots are softer
than black rot and more cupped-shaped than bitter rot
Management:
•Eliminating dead wood, including current
season's fire blighted twigs, and avoiding stub
cuts is important for disease prevention.
•Pre harvest spray of carbendazim2-3 times
starting six weeks before harves control the
disesae. (Gupta 1989)

13. Alternaria rot: Alternaria alternata
• Symptoms:
• Disease is more in december to april and more in refrigerated fruits
than the fresh fruits.
• Typical rot symptoms of this disease are, spots of nearly round,
brown to black lesions, often centred around a skin resulting in
breaking or weakening the tissue.
• Thees spots enlarge with ivory black center .
• The spots are firm, dry and shallow.
• The surface of spots becomes dark brown to black and in the
advanced stages, the rotted tissues become spongy and the affected
flesh turns black.
Rounded brown spotRounded brown spot
Enlarged brown spot
Rotted tissues Internel rotten tissue

14. Management:Management:
• Practice orchard sanitation and “soft
handling” of fruit.
• Harvest fruit at proper maturity.
• Careful handling during picking, washing, and
packing
• Store fruits at temperatures of 0° to 4 °C.
• Storing bins should be disinfected with chlorin
or steam.(Spott, 1990)
• Washing of fruits with captofol (10 or 100
ppm) for 3-10 min. (Ballinger ,1983)

15. Green mould rot: Penicillium italicum
• Symptoms: It occurs on fruits during
storage and transit.
• Affected of the fruits become watery.
• Watery spot increases and then
entire fruit rots and emits bad smell
• Green fungal growth is seen on the
surface of the fruits
• Spores of the pathogen are air-borne
• It entry through the stylar-end or
lenticels was selective and in
frequent
Internal watery tissueInternal watery tissue
Increased watery spotsIncreased watery spots

16. Management:Management:
• Benomyl, Thiophanate-methyl
• 2% bleaching powder – 5 minutes and 0.2% flit
406 – 10 minutes
• storage at 2-40C.
• TBZ – 0.1% incorporated in waxol-0-12 – under
refrigeration (Subramanian et al., 1973)
• Pre storage dip in TBZ (500ppm) for 2-3 minutes.
• Boric acid at 4% and Imazil

17. Apple scab: Venturia inaequalisApple scab: Venturia inaequalis
• Symptoms: Small, rough, black, circular
lesions of about 1-4mm in diameter on
their skin after keeping in cold storage.
Such syndrom is called as pin point scab
• These spots in storage enlarge in to
sunken areas affected with secondory
wet rot fungi cousing to fruits (Gupta
1992)
• low temperatures of 4 and 8°C favours for
the development of disease.
• Ascus is slightly spatulate in shape
• Ascospores are 2-celled, yellowish with
the upper cell shorter and sowewhat
wider than the lower cell, oval shaped
Black circular lesions on skinBlack circular lesions on skin
Enlarge spotsEnlarge spots
AscosporesAscospores

18. Management:Management:
• Infected spurs and cankers should be pruned
during summer.
• Affected fruits whether on trees or fallen on
the ground should be collected and buried in
the soil.
• Diseased mummies should be ploughed into
the soil.
• spray of mancozeb, phenyle mercuric
chloride, bitertenol,benomyl 15-20 day before
harvest.

19. Grey mould: Botrytis cinerereaGrey mould: Botrytis cinererea
• Symptoms: second most important post harvest
disease of apple.
• The pathogen grows more rapidly in cold storage
and can infect the adjacent fruits.
• The rot appears as firm brown areas on the fruits
• It May have ash grey powdery spore mass.
• The fungus advances into the inner flesh resulting
in a soft, watery mass of decayed tissue contained
in a slightly intact, brown skin
• The pathogen sporulates on the surface of fruit and
results in appears as the typical, powdery, grey
mould stage. Fermented odour is also noticed
Watery massWatery mass
Brown spotBrown spot
Grey mould
•The disease can
spread by contact.

20. Management:
• Managed by moving down the population of
weeds and grasses or with use of combination of
Benzimidazol fungicedes.
• Sodium bisulphate which releases SO2 when in
contact with moist air can be used with packing
material.
• Dibromotetrachloroethane, sodium-o-phenyl
phenate, 2-acetyl-3-hydroxyfuran (Eckert and
Sommer, 1967).
• Grey mould can be controlled by prompt cooling
(Rycall &Penzer, 1982)

21. Black rot: Botryosphaeria obtusaBlack rot: Botryosphaeria obtusa
• Recorded from USA (Helser 1916)
• Symptoms: it appears as a single firm brown spot on the
friut surface.
• Rot first appears on the calyx end of the fruit as a firm,
black, metallic-like spot with concentric rings.
• Typical decay spots are circular and medium brown in
colour.
• Reddish border spots appear anywhere on the apple
surface.
• The entire inner flesh very slowly becomes brown to
black but devoid of any bad odour
Black concentric ringsBlack concentric rings
Decayed brown spotsDecayed brown spotsReddish bordeReddish borde

22. Management:Management:
• Treatment of fruits with linseed oil or mustard
oil or castor oil.
• Treatment with capton (Fedorova 1980)

23. Bitter rot: Glomerella cingulata
• Symptoms: Small, brown, circular
spots appears on the skin of fruits.
• Later become sunken, forming a
saucer-shaped depression.
• Wet weather conditions results in
the production of pink fruiting
bodies of the fungus in the centre
of the rotten area.
• Rot penetrates deeply into the
flesh of fruit.
• 68°F favors the development of
disease.
Bitter rot

24. Management:
• Three sprays of Bordeaux or Zn-Cu lime
mixture at 20 days interval. (Liu et all., 1981)
• Spray Mancozeb 0.25 % in field.
• Treatment with Mancozeb and capton @0.25
% to check the disease in storage.(Sutton
1990)
• Besides this proper sanitation is required, i.e
all mummified fruits canckerd wood must be
removed and burnt(Ryall &Pentzer, 1982)

25. Brown rot: Monilinia fructicola
• Symptoms:
• Enlarged spots of rotting appears and they are
soft but not mushy.
• Circular and medium brown during the early
and medium stages of development.
• Decayed area enlarges, small black spots
about 1/8 inch across gradually develop at the
lenticels
• Entire fruit is decayed and under warm
conditions turns black and develops a velvety
sheen.
• In warm, moist conditions gray to tan fungal
tufts develop, either in varying size patches or
scattered over the decayed surfaces and fruit
remain firm but hard and rubbery.
• Finally such infected fruits become grooved
and indented and turn in to a sclerotoid mass
and the flesh becomes permeated
Circular and medium brown fruitCircular and medium brown fruit
Decayed fruits

26. Management:Management:
• Control of brown rot begins with sanitation.
• All twigs with brown rot cankers need to be
pruned and removed from the area or
destroyed.
• Effective control can be achieved with use of
benzimidazoles, triadimefon, fenarimol.
(Motte et all., 1983)

27. FIG

28. AnthracnoseAnthracnose
• The spots on the fruit initially
appears as, small sunken and
discolored areas. Later, these areas
increase in size and pink masses of
spores become visible on the surface
of the discolored parts
• Fallen and diseased fruit should be
gathered and. destroyed. Dried and
diseased fruit should not be allowed to
remain on the tree, as these harbor the
fungus which will give rise to new in- .
festations.
managementmanagement

29. REFERENCES
• Post harvest diseases of horticultural
perishables
by: Neeta Sharma & M. Mashkoor Alam
• Post harvest pathology of perishables
by: M.K. Dasgupta and N.C. Manda
http://agritech.tnau.ac.in/crop_protection/cr
op_diseases_postharvest_apple_8.html