As you enjoy a bountiful mango harvest from your farm and eagerly anticipate the summer profits, there’s a crucial matter that demands your immediate attention.
Did you know that your mangoes are still at risk even after being plucked from the trees? Yes, it is. Post harvest diseases such Anthracnose, Stem End Rot and Aspergillus Rot can pose a threat to your mangoes and potentially affect your earnings by reducing marketability.
Don’t let your profits wipe off! Identify the factors that favour their development, spot the signs early and implement effective control measures to secure your hard-earned success.
Anthracnose is a common fungal disease caused by the fungi Colletotrichum gloeosporioides. It is highly prevalent in regions with frequent rainfall during mango fruit development and maturity. The disease spreads through spores that are dispersed by wind, rain, insects and pruning tools. The spores can enter the mango tree through wounds.
Fruits can become infected at any time when weather conditions are favourable, such as optimal temperatures (20-30°C), high relative humidity, prolonged rainfall or heavy dew.
Stem end rot is caused by the soil borne fungus Lasiodiplodia theobromae. The disease primarily targets the stem end or pedicel region of the fruit. This disease incidence is favoured by high temperature and rainfall.
Aspergillus rot, also known as black mould rot, is caused by various species of the fungus Aspergillus sp. The fungus primarily infects ripe or overripe fruits, particularly those that have cut surface or wounds or injured during harvesting or handling. The disease development is more prevalent under high temperature (30 – 36°C).
(Note: The dipping temperature should not exceed 52°C to avoid skin damage. During wet weather condition, reduce the temperature to 50°C)
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