Pg 24-25 Chemical Control of Mould Growth on Litchis During Storage and Sea Shipment

Chemical control of postharvest mould growth on litchis was investigated. The best results were obtained by dipping the fruit for 10 minutes in a suspension of 0,375 g dicloran 50 per cent wp plus 0,625 g benomyl 50 per cent wp per litre water, which was preheated to a temperature of 52°C. Dipping of the fruit in cold (± 25°C) fungicide supensions, was much less effective.

Powered by BetterDocs