Control hidrotérmico de Colletotrichum gloeosporiodes Penz en mango (Mangifera indica L.)

Palabras clave: enfermedades fungosas, control de plagas (postcosecha), tratamiento termico, Haden, Tommy Atkins. ABSTRACT. Heat treatment of Colletotrichum gloeosporioides Penz in mango (Mangifera indica). Mango anthracnosis, caused by Colletotrichum gloeosporioides, is one of the most important economic plant diseases in the world. The fungus can attack leaves, branches, flowers and fruits. After the harvest, it also affects stored fruits causing a loss of economic value. We carried out a laboratory essay to determine the optimum temperature and exposure time to avoid the development of the disease, using 140 kg of mango of the Haden (70 kg) and Tommy Atkins (70) varieties, collected at a plantation south of Aragua State, Venezuela. Five punctures were made in each fruit and the fungus was applied to them to induce the disease. The fruits were exposed to 36 hours in a wet chamber and then a hot water treatment was applied (40 ± 0.3 °C; 45 ± 0.3 °C; 50 ± 0.3 °C during 60 and 90 minutes). Observations were made every 3 days during a 15 day period at room temperature (26-28 °C). We measured the diameter of the colonies around the punctures was determined. The best treatment to control the anthracnosis was 50 ± 0.3 °C during 60 and 90 minutes, followed by 45 ± 0.3 °C during 90 and 60 minutes; 40 ± 0.3 °C during 60 y 90 minutes was not an effective treatment. The maximum inhibition of the fungus was seen at temperatures of more than 45 oC, coinciding with results obtained by other authors indicating 46.1 oC during 60-75 min as the optimum temperature to control the disease.