Incidence and severity of black mold rot of soursop in relation to temperature /
Josefa M. Custodio.
- Indang, Cavite : Cavite State University- Main Campus, 2000.
- 35 pages : illustrations ; 28 cm.
Thesis (BSA - - Crop Protection) Cavite State University.
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
CUSTODIO, JOSEFA MANALO, Cavite State University. March 2000. "Incidence and Severity of Black Mold Rot of Soursop (Annona Muricata L.) in Relation to Temperature." Adviser: Dr. Adelaida E. Sangalang.
The study was conducted from December 1999- February 2000 at the Department of Crop Protection, College of Agriculture, Forestry, Environment and Natural Resources, Indang, Cavite. It aimed to determine the incidence and severity of black mold rot of soursop under three levels of temperature with constant relative humidity (85-1-1%).
Fruits stored at 15°C did not exhibit incidence until 8 days of inoculation with 1.5% severity. Fruits stored at 25°C gave a 100% disease incidence after 7 days of inoculation. Fruits stored at 35°C showed a 100% incidence after 6 days of inoculation. The soursop stored at 25° C gave a 95% severity after 8 days and 91% severity. The analysis of variance for percent severity showed that there was a significant difference between treatment groups. Results indicate that storing soursop at 15°C could prevent incidence and severity of black mold rot of soursop. This temperature slows down the ripening of the fruit up to 7 days and the occurrence of microorganism. Thus, shelf life of soursop is prolonged.