The use of hot water treatment by small holders for the control of alternaria alternata, the cause of black mould disease of tomato
type: CreativeWork
description: There are many vegetable fruits recognized in Nigeria, but tomato, a vegetable fruit is a major food component, an ingredient utilized by every house hold and constitutes the national food security programme. The record confirmed that Nigeria produces approximately 1.8 million metric tons of fresh fruits for domestic consumption, with national demand of about 2-3 million tons per annum with a demand gap of about 500,000 metric tons. Tomato production is an important source of income to farmers unfortunately diseases such as Alternaria alternata greatly increase food losses by an approximately 20-30% and methods of using synthetic chemical compounds can be costly and dangerous if applied by an unskilled operator and are often not available at the time when required. As a result this study focused on the effect of hot water dipping as a non-chemical method to control the black mould disease caused by Alternaria alternata on red tomatoes. Hot water dip at 50ᴼC for 5 or 10 min was carried out on Alternaria alternata spore suspension (in-vitro), the results showed a significant (P≤0.05) reduction in germination of spores after 48 h. The in-vivo hot water treatment was carried out in three groups, viz-a-viz; first group consists of 30 and 50⁰C and tomato fruits were heated in hot water for 30 and 60 min respectively. The second group was 30, 40 and 50⁰C and fruits were dipped in hot water for 20 min. In the third group the temp was at 40, 45 and 500C and fruit were dipped in hot water at these temperatures respectively for 10 min. Furthermore, the hot water temp was increased to 50 and 55⁰C and inoculated fruits were immersed for 5 min in separate hot water bath. In this trial the result showed that dipping artificially inoculated fruit at 50 or 55⁰C for 5 min significantly reduced (P≤0.05) decay development caused by A. alternata. Conidia germination was more sensitive than mycelia growth to 50⁰C, but inhibition of both processes increased with the duration of time of tr…
abstract: There are many vegetable fruits recognized in Nigeria, but tomato, a vegetable fruit is a major food component, an ingredient utilized by every house hold and constitutes the national food security programme. The record confirmed that Nigeria produces approximately 1.8 million metric tons of fresh fruits for domestic consumption, with national demand of about 2-3 million tons per annum with a demand gap of about 500,000 metric tons. Tomato production is an important source of income to farmers unfortunately diseases such as Alternaria alternata greatly increase food losses by an approximately 20-30% and methods of using synthetic chemical compounds can be costly and dangerous if applied by an unskilled operator and are often not available at the time when required. As a result this study focused on the effect of hot water dipping as a non-chemical method to control the black mould disease caused by Alternaria alternata on red tomatoes. Hot water dip at 50ᴼC for 5 or 10 min was carried out on Alternaria alternata spore suspension (in-vitro), the results showed a significant (P≤0.05) reduction in germination of spores after 48 h. The in-vivo hot water treatment was carried out in three groups, viz-a-viz; first group consists of 30 and 50⁰C and tomato fruits were heated in hot water for 30 and 60 min respectively. The second group was 30, 40 and 50⁰C and fruits were dipped in hot water for 20 min. In the third group the temp was at 40, 45 and 500C and fruit were dipped in hot water at these temperatures respectively for 10 min. Furthermore, the hot water temp was increased to 50 and 55⁰C and inoculated fruits were immersed for 5 min in separate hot water bath. In this trial the result showed that dipping artificially inoculated fruit at 50 or 55⁰C for 5 min significantly reduced (P≤0.05) decay development caused by A. alternata. Conidia germination was more sensitive than mycelia growth to 50⁰C, but inhibition of both processes increased with the duration of time of tr…
author: Animashaun, Mufutau O
language: en
keywords: S Agriculture (General)
date published: 2015
date modified: 2026-07-24T02:18:03Z
provider: University of Essex
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: University of Essex