The oxygen level, the main gas to control postharvest diseases in guava

The control of postharvest fungal decay on guava (Psidium guajava L. cv. Pedro Sato) stored under controlled atmosphere with low oxygen level (5 kPa) were compared with its association with increasing carbon dioxide atmospheres. The combination of high concentrations of carbon dioxide (1 kPa, 5 kPa, 10 kPa, 15 kPa and 20 kPa) with low oxygen level did not result in additional decay control. The oxygen level (5 kPa) was the main factor for controlling postharvest fungal development which resulted in very low percentages of fruits with symptoms of anthracnose and stylar end rot throughout cold storage, regardless the CO2 concentration. After transference to ambient conditions only the atmospheres with 5 kPa O2 (control), 5 kPa O2 + 1 kPa CO2 and 5 kPa O2 + 5 kPa CO2 reduced the incidence of stylar end rot (P < 0.05). There was not a significant interaction among CA combination and storage duration on the percentage and number of typical anthracnose lesions, although. Original tittle:Postharvest Decay Development on Guava Stored under Several Controlled Atmosphere ConditionsAuthors:Teixeira, G. H. D. A.; Durigan, J. F.; Santos, L. O.; Ogassavara, F. O.Universidade Estadual Paulista, Faculdade de Ci?ncias Agr?rias EVeterin?rias, Via de Acesso Prof Paulo Donato Castellane s/n, 14887900, Jaboticabal, S?o Paulo, BrazilSources:International Horticulture Congress, Lisboa 2010, ISHS, http://www.ishs.orgThe picture belongs to globedia.com