Control of banana acid rot

It is an occasional disease during storage and transportation, which is often accompanied by fruit freezing injury or CO2 poisoning during storage. Symptoms of diseased banana sour, pulp softening, rotten water, the emergence of a layer of white coarse powder, diseased banana juice flow to good fruit, continue to cause the disease. The pathogen and its occurrence regularity were GeotrichumcandidumLinkexPers. The infection source of the disease comes from the places of processing and packaging, storage and transportation. Tools and sanitary pests are the main ways of transmission of the disease. The pathogen belongs to Fusarium oxysporum, which invades the fruit finger through the wound, and the green and hard fruit has high resistance. With the physiological ripening of the fruit, especially after the fruit is frozen or CO2 poisoning, the fruit is prone to disease and rot. Diseased banana juice often flows to the healthy fruit below, causing a large number of diseases. High temperature and humidity are beneficial to the occurrence and development of diseases during storage and transportation. Prevention and control method ① to do a good job in packaging, storage and transportation site cleanliness, each batch of banana fruit treatment, can use 0.1% murine 0.2% sodium hypochlorite aqueous solution to flush the processing site. ② banana fruits treated with antiseptic and fresh-keeping should be dried before packing to reduce the humidity in the packing box. Ventilation should be maintained in the compartment during the storage and transportation of ③ to prevent banana fruit from CO2 poisoning.