Control of ripe fruit rots of guavas by heated benomyl and guazatine dips

Abstract

The rotting of four guava cultivars was considerably reduced in laboratory experiments by dipping the fruit after harvest in solutions containing benomyl at 0.5-2.0 g/l. The optimum dip temperature was 48-50°C with an exposure time of 5 min. Heated guazatine dips also reduced rotting but were less effective than benomyl and induced skin injury more readily; optimal conditions were a guazatine dip at 0.5 g/l for 5 min at 50°C. Hot water dipping gave some reduction in rotting but was less effective than benomyl and guazatine.