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Revista Brasileira de Plantas Medicinais

versão impressa ISSN 1516-0572versão On-line ISSN 1983-084X


DEMARTELAERE, A.C.F. et al. Plant extracts in controlling anthracnose and quality conservation in papayas fruit. Rev. bras. plantas med. [online]. 2015, vol.17, n.4, suppl.3, pp.1041-1048. ISSN 1516-0572.

This study aimed to evaluate the antifungal effect of the extracts Allamanda blanchetti A.DC. and Momordica charantia L. in the control of Colletotrichum gloesporioides in papaya fruits of the Sunrise Solo cultivation, as well as their post-harvest quality. The trials were conducted in the Laboratory of Plant Pathology and Animal Products Laboratory, CCA-UFPB, Campus II, Areia-PB. The fruits were harvested at maturity stage 1, then sanitized with sodium hypochlorite 1% for three minutes and sprayed with ethanol extracts of A. blanchetti and M. charantia at concentrations of 0, 10, 100, 500 and 1000 μg.mL-1.The fruits were distributed in polypropylene trays expanded at room temperature (23±2 °C) and relative humidity around 70%. After twelve days of storage, the fruits were evaluated for natural incidence of C. gloesporioides, severity, peroxidase enzyme activity, soluble solids, titratable acidity, SS/TA ratio, weight loss and external appearance of the fruit. Polynomial regression testing models to the third degree were employed for the extracts of concentrations, using analysis of variance by F test. The averages were compared by Tukey test at 5% probability, through the SAS® 9.2 program. There was no statistical difference observed when we evaluated the natural incidence of C. gloesporioides in the papaya fruit, using extracts from A. blanchetti and M. charantia. In the assessment of the severity of the anthracnose, there was no statistical difference for the treatment with the extract of A. blanchetti, which had smaller scales of notes when compared with the treatment using the M. charantia. It was observed peroxidase activity (POD) in the papaya fruits treated with the extracts of A. blanchetti and M. charantia. The fruits treated with A. blanchetti presented a maximum dose of acidity of 0.12 g g-1 of citric acid.100 g-1. In the fruits treated with M. charantia this increase was of 0.15g of citric acid.100 g-1. The SS/TA ratio decreased with increasing concentrations of the two extracts. The fruits treated with A. blanchettipresented higher weight loss of approximately 10%, since the M. charantia was over 12%. The color evolved from 1 (green) to 6 (Orange Peel) and the appearance of the fruit got worse according to the time, from 5 (excellent) to 3 (regular) in all the concentrations of the extracts of A. blanchetti and M. charantia. The A. blanchetti and M. charantia extracts did not reduce the natural incidence, however, only the A. blanchetti extract was able to decrease the severity of the anthracnose. The peroxidase enzyme presented activity in all treatments and kept the postharvest quality of the fruits in the nine days of storage.

Palavras-chave : Allamanda blanchetti; Carica papaya L.; Colletotrichum gloesporioides; Momordica charanthia.

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