Industrial ozone for anthracnose control and ripening in Tommy Atkins mango for export
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Abstract
The use of ozonated water for post-harvest disinfection of preclimacteric mango var. Tommy Atkins affected by anthracnose is evaluated, in order to influence the extension of ripening time, favoring its conservation for export, without cold storage, using the Ozone Water method. It is observed that the application of this method effectively mitigates post-harvest anthracnose, with statistically significant differences from day 10 and extremely significant ones at day 15, as well as significantly increasing mango ripening time at room temperature (an additional 3.5 days, on average). Therefore, industrial ozone can be a key tool in post-harvest mango for export, improving both the shelf life and the phytosanitary quality of the fruit.
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References
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