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

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 52oC to 55oC 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. 5 6 7