Revisiting hot water treatments in controlling crown rot of banana cv. Buñgulan

The efficacy of hot water treatment (HWT), as an alternative to chemical treatment, to control crown rot and maintain postharvest quality in cv. Buñgulan was studied. We examined the effects of hot water on mycelium growth and spore germination of Colletotrichum musae, Fusarium verticillioides, Lasiodiplodia theobromae and Thielaviopsis paradoxa, the most active crown rot-causing fungi involved in crown rot of cv. Buñgulan. HWT is ineffective in killing dormant spores of the pathogens but do cause a significant delay in mycelium growth and conidia germination. The optimum exposure for cv. Buñgulan is 50 °C for 20 min. Beyond this exposure, HWT caused fruit injury such as scalding, shriveling, and failure to soften. HWT delayed ripening and prolonged the green-life of fruit. It also improved the over-all appearance of banana, reduced weight loss, and improved firmness of the fruit. HWT lessened crown rot severity by 50% after 7 days and 33% after 14 days.

► We revisited the efficacy of hot water treatment (HWT) in controlling crown rot of banana cv. Buñgulan.
► HWT does not kill dormant spores but do cause a delay in growth of pathogens.
► These could be reasons for the low efficacy of HWT in controlling crown rot.
► HWT is acceptable postharvest control of crown rot and maintains quality in cv. Buñgulan.
► HWT lessened crown rot severity by 50% after 7 days and 33% after 14 days.