Effects of Ozone, Iodine and Chlorine on Spore Germination of Fungi Isolated from Mango Fruits
Mango diseases are mainly controlled by integrated programs,including alternative disease prevention and strategies using agrochemicals. For several years, the food industry has used chlorine applications due to their oxidising properties. The aim of this work was to compare the effect of ozone, iodine,and chlorine in aqueous solutions on spore germination of four important decay fungi isolated from mango fruit: Colletotrichum gloeosporioides, Pestalotiopsis mangiferae, Fusarium oxysporum and Lasiodiplodia theobromae. The application of 2.2 mg· L-1 ozone for an exposure time of 15min, effectively inhibited the germination of C. gloeosporioides and F. oxysporum, and to a lesser extent of L. theobromae. Chlorine and iodine at 360 mg·L-1 and 500mg·L-1, respectively exhibited similar results than ozone, eliminating 100% spores of C. gloeosporioides and F.oxysporum, but only between 10-40% of L. theobromae. Chlorine was the most effective agent against P. mangiferae. The quality of mango fruits was not affected by ozone andiodine solutions as indicated by physiological weight loss, total soluble solids, firmness and color.