
%0 Journal Article
%A Wills, RBH 
%A Brown, BI 
%A Scott, KJ 
%T Control of ripe fruit rots of guavas by heated benomyl and guazatine dips
%J Australian Journal of Experimental Agriculture
%D 1982/12/01
%V 22
%N 119
%P 437-440
%K 
%R https://doi.org/10.1071/EA9820437
%U https://www.publish.csiro.au/paper/EA9820437 
%X 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. 
