Effect of Potassium (KCI) Application on Postharvest Disease Condition and Fruit Quality of Ripe Papaya (carica papaya L.)
| dc.contributor.author | Rathnayake, R.P.S.H. | |
| dc.contributor.author | Sarananda, K.H. | |
| dc.contributor.author | Abesekara, C.P. | |
| dc.date.accessioned | 2021-12-03T04:12:24Z | |
| dc.date.available | 2021-12-03T04:12:24Z | |
| dc.date.issued | 2010 | |
| dc.description.abstract | Fusarium is one of the most destructive postharvest diseases of the papaya variety red lady. Fusarium species are a weak pathogen and there are several species causing diseases, where Fusarium moniliform is the most common species causing fruit rot in tropical countries. Initially disease symptoms appear as circular water-soaked lesions on ripening fruit which later becomes depressed. At the advanced stage of disease development, the soft rotted area is covered with a white mycelial mat of the fungus. Fungus also penetrates into the tissues of the fruit, causing it to become darker and softer than the surrounding tissues. Nutritional conditions under which the plants are grown have shown significant impact on the disease severity and disease occurrence. In this study four treatments (0%, 2%, 4% and 6% of KCI) were applied as spray solutions in to the papaya fruits three weeks before harvesting. Treatments were arranged in a Randomized Complete Block Design (RCBD). After fruits were harvested they were inoculated with the fungi and kept under the ambient conditions. Then disease severity, disease lesion development and time taken to disease occurrence were observed. Fruit quality parameters were also measured such as TSS (Total Soluble Solids), pH, peel color, flesh color and fruit firmness. Application of 4% KCI significantly reduced the Fusarium rot than other treatments and it also resulted in fruits having the highest pH and TSS values. Treatments with 4% and 6% KCI gave the best flesh color (dark red / red) and highest fruit firmness at the table ripe stage. There was no significant impact of the 4% and 6% KCI on decreasing the percentage of weight loss during ripening and increasing the peel color development. In this study it was found that the continuous increase of KCI levels, beyond an optimum level caused negative impact on fruit quality. Key words: Fusarium fruit rot, Red Lady papaya, Potassium, Fruit quality, Disease severity | en_US |
| dc.identifier.isbn | 9789550481002 | |
| dc.identifier.uri | http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7845/63-201~1.PDF?sequence=1&isAllowed=y | |
| dc.language.iso | en | en_US |
| dc.publisher | Uva Wellassa University of Sri Lanka | en_US |
| dc.subject | Agriculture | en_US |
| dc.subject | Crop Production | en_US |
| dc.subject | Crop Production Technology | en_US |
| dc.subject | Fruit Cultivation | en_US |
| dc.title | Effect of Potassium (KCI) Application on Postharvest Disease Condition and Fruit Quality of Ripe Papaya (carica papaya L.) | en_US |
| dc.title.alternative | Research Symposium 2010 | en_US |
| dc.type | Other | en_US |