
TY  - JOUR
A1  - Wills, RBH 
A1  - Brown, BI 
A1  - Scott, KJ 
T1  - Control of ripe fruit rots of guavas by heated benomyl and guazatine dips
JF  - Australian Journal of Experimental Agriculture
JO  - Aust. J. Exp. Agric.
Y1  - 1982
VL  - 22
IS  - 119
SP  - 437
EP  - 440
KW  - 
UR  - https://doi.org/10.1071/EA9820437 
N2  - 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. 
ER  -

