Alternative control for green mold (Penicilium spp.) in post-harvest of orange pêra

Abstract

The citrus are attacked by several pathogens, among the most important post-harvest diseases,
Penicillium spp., what causes green mold, stands out. The goal of this study was to
evaluate different ways to control the fungus in the conservation of orange “pêra” fruits. The
treatments were: 01-1% of citronella essential oil; 02-Essential oil of citronella; 03-15 mM Salicylic
Acid; 04-3% sodium bicarbonate; 05-Control without inoculum; 06- Control inoculated;
07-imazalil 10% fungicide; 08-Biological Yeast 25 mg / ml. All with 5 replicates, in vitro BDA
growth media was used, with 5 mm disks of the pathogen. In vivo, the oranges were sanitized
and inoculated with 5 ml of solution containing 106 spores of P. spp. and treated. The treatments
08, 04 and 03 did not differ statistically among themselves, presenting the highest control
indices. It is concluded that the treatments 08, 04 and 03 are presented as alternatives for
the preservation of “pêra” orange in post-harvest.