Effect of Heat Treatment of Plantain (Musa paradisiaca) Fruits on Peel Characteristics and Control of Decay by Fusarium verticillioides

Mature green plantain fruits were inoculated with conidial suspension of Fusarium verticillioides and exposed to hot air at 38 and 44°C or dipped in hot water only at 50°C for 5 min, 53°C for 3 min, hot water at 50°C with 5 ppm Benlate (Benomyl) and 5 ppm Benlate only. The controls were neither heat treated nor dipped in chemical. Fruits were then stored at 28±2°C for 21 days. Results showed that heat treatment reduced severity of rot on plantain fruits. Prestorage hot air treatment at 38°C for 48 h and 44°C for 72 h resulted into total disease control and compared favourably with Benlate and hot Benlate treatments. Hot water only at the two time-temperature combinations tested also significantly reduced rot severity. In vitro studies also showed that the fungus was significantly inhibited at 44°C but not at 38°C. Heated fruits also had higher peel colour ratings except those dipped in hot water only at 50 and 53°C which remained green and more green than yellow, respectively. Hot benlate treated fruits had the highest colour rating among dipped fruits while hot air treatment at 44°C enhanced colour development more than 38°C.