Báo cáo nghiên cứu khoa học " Fruit Quality Characteristics for Pomelo and Mango to develop quality guides for the Vietnamese pomelo and Mango Industries " docx

Appendix B:- Summary of Fruit Quality
Characteristics for Pomelo and Mango to develop
quality guides for the Vietnamese pomelo and
Mango Industries.


PHỤ LỤC

BƯỞI ‘DA XANH’: HÌNH DẠNG QUẢ, MÀU SẮC VỎ, THỊT QUẢ VÀ KHUYẾT TẬT THƯỜNG GẶP

HÌNH DẠNG, MÀU SẮC VỎ,
THỊT QUẢ BƯỞI ‘DA XANH’

QUẢ CHƯA CHÍN


DỊ DẠNG


QUÁ CHÍN

DA CÁM

BỆNH LOÉT

VẾT CÔN TRÙNG
NHỮNG KHUYẾT TẬT THƯỜNG GẶP TRÊN QUẢ BƯỞI ‘DA XANH’
SOFRI Trials on Hot Water Fungicide Treatment of Mango Cat Ho Loc
By Mr Do Minh Hien

Sap and extraneous matter was removed via washing. Cleaned mango fruit of the cultivar “Cat Hoa
Loc” are presented in Figure 1 below.

Figure 1. Cleaned Fruit of the Mango cultivar “Cat Hoa Loc Mango”

Fruit were placed in a hot water fungicide dip of carbendazim for 5 minutes at a temperature of 52
o
C to
55
o
C then cooled.



Figure 2. Hot water fungicide dip treatment of
mango fruit
Figure 3. Cooling fruit after hot water
treatment





Figure 4. Cleaned Fruit & Hot water Dipped Figure 5. Cleaned Fruit

Figure 6. Control treated fruit Figure 7. Anthracnose infection trials on fruit.
Fruit on right was treated to stop anthracnose
infection. From left to right Control cleaned and
cleaned and fungicide dipped fruit,

Cleaned hot water dipped fruit were not affected by Anthracnose but some skin scalding was evident

(Figure 4). Cleaned mango fruit were still affected by Anthracnose (Figure 5). Control treatment fruit
had the highest incidence of Anthracnose (Figure 6). Figure 7 show fruit infected with Anthracnose.
Starting from the left is a control fruit. In the middle a cleaned fruit and on the right a fruit cleaned and
dipped in fungicide showing no signs of Anthracnose infection site increasing in size.





Appendix C. List of Workshop Participants Trained in July August 2007.



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