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Control of Sweet Pepper Anthracnose by Generally Recognized as Safe (GRAS) Substances in Combination with Heat Treatment |
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| รหัสดีโอไอ | |
| Creator | 1. Boonyawadee Chirawut 2. Ratta Suttayakom 3. Weeraporn Dejnumbunchachai |
| Title | Control of Sweet Pepper Anthracnose by Generally Recognized as Safe (GRAS) Substances in Combination with Heat Treatment |
| Publisher | Department of Agriculture |
| Publication Year | 2559 |
| Journal Title | THAI AGRICULTURAL RESEARCH JOURNAL |
| Journal Vol. | 34 |
| Journal No. | 2 |
| Page no. | 134-149 |
| Keyword | anthracnose, Capsicum annuum L., disease control, Generally Recognized as Safe, heat treatment, sweet pepper |
| ISSN | 1258389 |
| Abstract | Anthracnose disease caused by Colletotrichum gloeosporioides is a major problemof sweet pepper which reduces both its quality and shelf life. This research wasconducted to study the effectiveness of Generally Recognized as Safe (GRAS, chemicalor food additives) combined with heat treatment to control sweet pepper anthracnosedisease. The GRAS substances had efficacy to control anthracnose disease of preinoculated treatment for 24 hr, then sweet pepper fruits were dipped in potassiumsorbate, oxalic acid, propyl paraben and salicylic acid at four concentrations (100, 250,500 and 1,000 mg/l) compared with dipping in prochloraz solutions at 100, 250 and 500mg/l or water. The experimental design was a completely randomized design (CRD).Although, 250 mg/l oxalic acid solution could inhibit disease severity by 62.45%, theefficiency of GRAS compounds to inhibit disease severity was lower than prochloraz.To increase efficiency of disease inhibition, GRAS were combined with heat treatment.Sweet peppers dipped in 53 ํC of 500 mg/l potassium sorbate for 7 minute haddisease incidence only 35.00% and could inhibit disease severity at 91.45%. Thepepper treated with 500 mg/l propyl paraben at 53 ํC for 4 min. showed 88.83%disease severity inhibition while prochloraz inhibited by 84.86% |
