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Post harvest diseases of mango.

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 G oba Co fere ce
on
Augmenting Production and
Utilization of Mango:
Biotic and Abiotic Stresses
(21 to 24 June, 2011)

ISHS
The Society for Development of Subtropical Horticulture (SDSH)
Central Institute for Subtropical Horticulture (ICAR)
Rehmankhera, Lucknow - 227 107, Uttar Pradesh, India
Website : www.cishlko.org
Email: cish.lucknow@gmail.com
 Global Confrence on Augmenting Production and Utilization of Mango: Biotic andAbiotic Stresses (21-24 June, 2011)

Post-harvest diseases of mango and their management

OM PRAKASH, lA.K. MISRAAND 2P.K. SHUKLA
Chief Consultant, National Horticulture Mission
Ministry of Agriculture and Cooperation, Government of India,
Krishi Bhawan, New Delhi -110001
'Project Coordination, AlCRP (STF), 2Sr.Scientist
1.2Central Institute for Subtropical Horticulture, Rehmankhera, Pt). Kakori, Lucknow 227 107, UP India
Email .. misra_a_k@yahoo.co.in.pksmush@gmail.com
I
,{
Mango (Mangifera indica L.) is indigenous to form bigger lesions
north-east India and north Burma and is considered to ultimately resulting in fruit
have originated in the Indo-Burma region. It is an rots. Whole fruit turns
important fruit crop in tropical and subtropical countries blackish and shrivels.
of the world. It is grown in almost all the parts of our Within three to four days
country India and is the most important fruit crop. under humid conditions,
Although mango is affected by large number of diseases pink spore masses develop
but some diseases are of great economic importance towards the centre of these Fig. 1. Anthracnose
and are responsible for high loss in the mango production areas. After few days of
in our country, rotting, black acervuli push up on the skin, which are
full of pinkish oblong spores. The damage is superficial
Even if we protect our crop and increase mango
usually extending up to 8-10 mm deep beneath the skin.
, production, it is very essential to protect the fruits from
The affected fruit becomes unfit for consumption.
"

post harvest rots as the post harvest losses are huge.

To reduce the post harvest loss it is essential to start
protecting it in the field and then careful harvesting,
hygienic handling, packaging and storage, temperature
regulated transportation and finally intelligent marketing.
As it is not possible to control all diseases completely, it
is required that it should be kept under such a level that
it does not cause major economic loss, For this purpose
it is desired that integrated disease management practices
be adopted for their control.
In the present communication some of the post
harvest diseases of mango are described along with their
integrated management practices.
Anthracnose
[Colletotrichum gloeosporioides Penz., C. acutatum, C.
capsid]
Symptom
Disease develops more rapidly after harvest
because the fruit lose their natural resistance during
ripening. The symptoms first appear in the form of
irregular, small, light to dark brown colour spots
generally at fruit shoulder which gradually coalesce to
Surface staining or russetting of fruit may also occur
due to the spores being washed over the fruit from
diseased twigs or flower stalk (Fig. 1).
Disease management
1. Prompt and proper handling of the fruits can
minimize disease incidence.
2. Pre-harvest sprays of carbendazim or thiophanate
methyl (0.1%) at 15 days interval in such a way
that last spray falls 12-15 days prior to harvest.
3. Post-harvest dip of fruit in hot water combined
with carbendazim or thiophanate methyl (0.05%)
for 15m at 52± 1°C reduces the disease.
4. Bagging of fruits with brown paper or newspaper
has been found effective in controlling the disease.
Stem end rot
[Lasiodiplodia theobromae (Pat.) Griffon &
Moubl., Phomopsis mangiferae Ahmad, Dothiorella
dominicana Sydo.]
Symptom
The fruit while ripening suddenly becomes brown
to black typically at stem end. Within two-three days

137
 Global Confrence on Augmenting Production and Utilization of Mango: Biotic and Abiotic Stresses (21-24 June, 2011)
whole fruit becomes black, disease progresses
downwards, thus involving half the area of the fruits.
Through the flesh of the whole fruit, often wrinkles are
also observed. Few days later, black pycnidia push up
from the cuticle with hyaline, oblong to cylindrical,
pycnidiospores. The affected skin remains fiml but
decay sets into the pulp below and emits unpleasant
odour (Fig. 2, 2a, 2b).
Fig. 2. Stem end rot by
L theobromae
Fig. 2a. Stem end rot Fig. 2b. Stem end rot by
by P. mangiferae D dominicana
Disease management
1. Prompt and proper handling of the fruit can
minimize disease incidence.
2. Fruit should not come in contact with the soil
during harvesting.
3. Fruits should be harvested with 10 mm stalk.
4. Pre-harvest sprays of carbendazim or thiophanate
methyl (0.1 %) or copper oxychloride (0.3%)
reduces the incidence of stem end rot.
5. Post-harvest dip offruit in hot water supplemented
with carbendazim or thiophanate methyl (0.05%)
for 15m at 52± 1°C controls the disease.
138
Black Rot
[Aspergillus niger V. Tiegh, A. variecolor (Berk & Br.)
Thorn. & Raper, A. nidulans (Eidorn) Wint, A.
fumigatus Fres., A. flavus Link, A. chevalieri (Mang.)
Thorn. & Chruch]
Symptom
Infection occurs during and after harvest, when
fungus penetrates through wounds or the cut ends. The
infection usually starts at injured portion of the fruits or
stem end and develops into grayish to pale brown spots
mainly from stem end portion, coalescing into dark
brown to black lesions and later covered with a sooty
mass of brownlblack spores. The spots are soft and
sunken, spreading rapidly. In advance stages copious
growth of fungal colonies develops. The disease
development is more rapid under high temperature
around 30-36QC (Fig. 3, 3a).
Fig. 3,3a Black rot by Aspergillus spp.
Disease management
1. Careful handling of fruits at all stages to avoid
mechanical injury and sap bum damage to the
fruits.
2. Pre-harvest sprays and post-harvest dip of fruit
in hot water containing carbendazim (0.05%) for
5m at 52± 1QCto prevent fungus already seated in
the injuries.
3. Storing fruits at 12°C prevents the rotting.
 Global Confrence on Augmenting Production and Utilization of Mango: Biotic andAbiotic Stresses (21-24 June, 2011)

Botryosphaeria rot 4. Fruits should be stored at lower temperature (10-

15°C) to delay the development of disease.
[Botryosphaeria ribis Gross. & Dugg.]
Stem end soft rot
Symptom
[Ceratocystis paradoxa (Dad e) Moreau]
The first sign is a slight softening of the tissue
around the spot. The affected skin turns brown and the Symptom
flesh beneath may darken. Infection may also occur via
injuries or any part of the skin. Lesions are dark, sunken The fungus has been observed in Indian mangoes.
and oval to round, sometimes elliptical with a shallow It induces a soft rot and causes extensive post-harvest
decay of the flesh beneath. Minute black bodies are losses during handling of fruits. Infection occurs only
formed in the skin and white to grey mouldy growth is in wounded fruits around the stem end as pale, soft and
developed. Various symptoms viz., purplish brown spots watery, irregular lesion, but later darkens with the
and stem end rot have been noticed on mango fruits formation of spores and subsequent black spores bearing
with a decay of flesh beneath. Because of the variability bodies are seen on the lesions. Lesions gradually spread
in symptoms produced by fungus, identification covering the entire fruit. Rotting is accompanied by a
necessitates culturing of causal fungus and examining rancid odour.
its spores microscopically.
Disease management
Disease management 1. Hygienic practices are beneficial in reducing losses.
1. Strict orchard hygiene and good tree vigour should 2. Affected fruits should be promptly destroyed.
be maintained. 3. Avoid picking and packing injuries, sun burn or
2. Pre-harvest spraying of fungicide viz., carbendazirn wet fruits while handling.
(0.1 %) and dipping of fruits in hot water (52± 1QC 4. Fruits should be treated with ridomil to prevent
for 30m) after harvest. post-harvest infection.
3. Harvesting of fruits with stalk is recommended.
Pestalotiopsis rot
Brown rot
[Pestalotiopsis versicolor (Speg.) Stey, P mangiferae
[Lasiodiplodia theobromae (Pat.) Griffon & Moubl.] (P. Henn.) Stey.]

Symptom Symptom
The disease mostly appears from the stalk or at It is a minor post-harvest disease, often in Northern
anywhere in wounded fruit. It is characterized by dark India. Small brown spots appear on mature fruits, which
brown to black necrotic patches not clearly defined, gradually increase in size, become dark brown with
margin ultimately encircling the entire fruit. Development greyish white centre and black dots of acervuli. Fruits
of abundant small black pycnidia is observed on decayed drop off when disease advances to the stalk end.
fruits. The infection is noticed on ripened fruit but absent Wounding results in quick attack by the fungus and
on green ones. A heavily infected fruit turn dark, early spreading oflesions. Primary infection is via wound
internal pulp disintegrates, becomes brittle and light in occurring mainly at stem end side but decay can spread
weight. into sound healthy fruit in storage. It can cause
substantial loss at around 35°C.
Disease management
1. Careful handling of fruit to avoid bruising/
Disease management
wounding. 1. Spraying of orchard with copper oxychloride
2. Pre-harvest sprays of carbendazirn or thiophanate (0.3%).
methyl (0.1%) at 15 days intervals. 2. Post-harvest dip of fruits with systemic fungicide.
3. Hot water dips of harvested fruits. 3. Infected fallen leaves should be collected and

139
Global Con/rence on Augmenting Production and Utilization o/Mango: Biotic and Abiotic Stresses (21-24 June, 2011)

destroyed which may be harbouring the fungus.
4. Fruits should be stored at lower temperature to
avoid further spread of disease.
Charcoal rot
centre of the spots is slightly sunken. Under humid
conditions dark brown spores are seen over the lesions.
In advance stages, the whole fruit becomes rotten. When
the skin of diseased fruit is removed, reddish patches
can be seen on the flesh below the lesions.

[Macrophomina phaseolina MaubJ. Ashby] Disease management

Symptom 1. Pre-harvest treatments reduce the latent infection,
whereas post-harvest treatments inhibit the
It is characterized by development of latent infection.
black irregular necrotic
2. Sprays with protectant fungicide mancozeb
leathery patches usually
(0.2%) at 15 days interval until fruit set.
originating from distal end of
the fruits. The fungus usually 3. Post-harvest dip with thiophanate methyle or
infects through the cut ends. prochlorez (0.1 %) in hot water is recommended.
The tissue starts rotting from 4. Fruits should be stored at lower temperature (l0-
below and turns brown with l2cC) and marketed promptly.
numerous black irregular to
oval pycnidia and eventually Phoma rot
the entire fruit darkens. The [Phoma mangiferae P. Henn.]
internal pulp gradually turns
dark brown and ultimately Symptom
rots emitting foul odour under Fig. 4. Charcoal rot
The disease is noticed
humid conditions (Fig. 4).
in cvs. Dashehari and
Disease management Banganpalli. Black to brown
spots are present on the
1. Field hygiene is very important, and the removal
entire fruit surface. Outer
of diseased fruits helps to limit the disease spread
skin is hard but the internal
before sclerotia can proliferate and fall on to the
portion rot quickly. In
soil.
advance stage, dark
2. Careful handling of harvested fruits to avoid soil pycnidia appear over such
contamination and bruising. rotten tissues. Pycnidia are
3. Fruits, which may have field infection, can be irregular in shape and Fig. 5. Phoma rot
treated by means of a post-harvest fungicide dip. liberate small rounded
spores when pressed (Fig. 5).
Alternaria rot
Disease management
[Alternaria tenussima (Fr.) Wiltshire and A. alternata
(Fr.: Fr.) Keissl] As in case of Macrophoma rot disease.

Symptom Macrophoma rot

On fruits, initially the spots are water soaked and [Macrophoma mangiferae Hingorani & Shanna]
later become black, circular and sub-cuticular. It
gradually enlarges and become irregular. At first, spots Symptom
are concentrated around the extreme end of the fruit
Lesions are initially water soaked, circular and
where high numbers of lentice1s are present. Initially
brownish, later irregular in shape. Affected area becomes
the decay is firm and does not penetrate into the pulp.
covered with mould that may be deep brown in colour
Later, the disease makes headway into the flesh. The
enveloping the entire fruit. Injury is not always required

140
Global Confrence on Augmenting Production and Utilization of Mango: Biotic an dA biotic Stresses (21-24 June, 2011)

for infection but fruits are vulnerable at all stages of 3. Fallen and rejected fruits should be removed and
maturity. Minute black bodies (pycnidia) are formed in destroyed.
the fruit skin of infected fruits. 4. Care should be taken during harvesting and
handling of the fruits.
Disease management
5. Post-harvest dip in thiophanate methyl (0.1 %) and
1. Careful handling and storage of fruits at lower heat treatment (52±1° C for 30m) is essential to
temperature should be done. deactivate latent infection.
2. Foliage, fallen from the tree as primary source of 6. Do not hold the fruit at high temperature.
infection and harbouring the pathogen, should be
7. Fruits should be pre-cooled after treatment and
burnt.
stored at lower temperature (10-12°C) after
fungicidal treatment.
Rhizopus rot
[Rhizopus arrhizus Fisch and R. oryzae Went & Cladosporium rot
Gerlings]
[Cladosporium herbarum (Pers.) Link, C.
Symptom cladosporioides (Fres) de Vries]

Generally the fungus Symptom

enters the fruit through
The causal fungus is a weak parasite and does not
injuries and becomes more
progress into the surrounding healthy flesh. Lesions are
destructive at higher
associated with injuries, and become covered with a
temperature. The disease is
white mould, which later gives rise to a velvety mat of
characterized by large water
dark green spores. The rotted tissue remains limited in
soaked areas developing on
area at the surface but decay extends deeply towards
any portion of the fruit with
the stone. The rotted area is dark brown to black, remains
profuse growth of the
shallow and limited.
fungus with black sporangial
bodies. Skin is easily Disease management
displaced from infected
flesh. This type of soft decay 1. Avoid skin injuries while harvesting and handling
of fruits.
is very common, emitting
foul smell. Liquid leak from 2. Pre-harvest fungicidal treatments followed by
the fruit and the odour is post-harvest dip is beneficial.
Fig. 6. Rhizopus rot
peculiar and unpleasant 3. Low temperature storage (10-12°C) offruits serves
although unlike the rancid to minimize the rate of mould development.
smell of Dothiorella rot or the putrid odour of bacterial
spoilage. There is profuse development of coarse white Fusarium rot
mould strands giving rise to globular white spore heads
[Fusarium oxysporum Schld.]
(sporangia), which later turn black and easily visible to
naked eyes. They arise from dark branched, root-like Symptom
structure (rhizoids), an exception is a form ofR. oryzae
known as R. arrhizus, which does not possess rhizoids Infection offruits usually takes place via stem end
(Fig. 6). or through injuries and the effect is acceleration in tissues
at the time of ripening. Large, irregular, dark brown
Disease management water soaked area is formed over the fruits, which is
1. Strict hygiene in orchard is of utmost importance. soon followed by soft rot showing copious growth of
dull pink fungal colonies. In advance stages, rotting sets
2. Pre-harvest sprays help to reduce post-harvest
in with typical putrifying odour. The infection is
rotting.
common m rainy season.

141
Global Confrence on Augmenting Production and Utilization of Mango : Biotic and Abiotic Stresses (21-24 June, 2011)
Disease management
1. Newly exposed tissue must be protected with
fungicide.
2. Rapid reduction of temperature serves to slow
down development of fungus.
3. Post-harvest application of carbendazim (0.1 %)
is essential to control the disease.
Canariomyces rot
[Canariomyces notabolis]
Symptom
The rot causes loss in fruit grown under warm
wet conditions. The disease has been discovered on
mango fruits from Lucknow. A new name of the
pathogen is given as C. notabolis. The fungus produces
dark brown to black, concentric spots over the fruit
usually from the point of injuries and bruises. Lesions
are at first firm, brownish and water soaked, enlarging
into irregular shape and sunken at the centre. In warm
humid conditions, rotting is rapid and infected fruits
become covered with a dense greyish brown mould.
Spots later coalesce resulting in rot. Mesocarp also gets
affected during the rotting. The fungus may be soil-
borne.
Disease management
1. Cultural practices are important in controlling the
disease.
2. Deep ploughing is done so as to bury infected fruits
or covered with plastic sheet to prevent contact
between fruits and soil.
3. It is advisable to prune dense foliage, which create
a moist atmosphere near the soil surface.
4. Dipping of fruits in fungicidal solution viz.,
carbendazim (0.1 %) after harvest is beneficial to
check losses caused by the d~sease.
Rhizoctonia rot
[Rhizoctonia solani Kuhn]
Symptom
The disease manifests with brown to black,
irregular lesions on the fruits. In advanced stages, the
rot sets in with abundant sclerotial bodies of the fungus.
This fungus thrives in warm wet conditions and
142
penetrates inside fruits, which happens to be in contact
with the ground. Infected mango fruits may appear
perfect when seen from above, but show a hard brown
rot on the upper surface with a clear line of demarcation
between healthy and affected tissue. Critical observation
of consignment revealed that the infection is probably
carried on fruits heaped after harvest with adhered soil
over them. Profuse growth of the fungus with abundant
black sclerotial bodies is seen on such fruits.
Disease management
1. Minimize contact between fruit and soil with
mulching.
2. Rapid cooling of harvested fruits in orchards check
the spread of the disease.
3. Storage boxes should be steam sterilized/
disinfected.
4. Fruits, which may be having field infection, can
be treated with fungicide immediately after harvest.
Mucor rot or leak
[Mucor subtilissimus Oud.]
Symptom
It is essentially a wound parasite. Strands of white
mould develop on the surface of infected fruits. TIle
fungus may cause a lateral rot or more; usually a stem
end rot or at any place on the injured fruit surface. Water
soaked lesions become covered with yellowish mould
bearing black spore-heads (sporangia). The decay is
accompanied by yeasty odour. Infection is very high
when skin is punctured during egg laying of fruit flies
contaminated with spores. After few days when the
temperature rises to more than 20 C, the entire fruit is
D
decayed accompanied by unpleasant smelling. Fungus
is capable of breaking down the fruit tissue so that juice
leaks out, hence the common name for the disease.
Disease management
1. Fallen fruits should be promptly collected and
destroyed.
2. Harvesting offruits may be avoided in wet weather.
3. Avoid skin injurieslbruises.
4. Boxes must be cleaned to remove soil.
5. Chlorination is beneficial to control the disease.
6. Dipping of fruits in fungicide viz., carbendazim
(0.1%) solution with sticker/spreader (Triton).
Global Con/rence on Augmenting Production and Utilization o/Mango: Biotic an dA biotic Stresses (21-24 June, 2011)

Grey mould Hendersonia rot

[Botrytis cinerea Pers.] [Hendersonia creberrima Sydow & Butler]
Grey mould is a minor post-harvest disease Symptom
problem occasionally affecting fruit during controlled
atmosphere in storage. It has a wide host range, although Pale brown circular lesion appears on the fruit and
it is generally restricted to cold storage condition. a portion of each lesion darkens. Later the spot at centre
may become cracked. Decayed tissue is soft and moist
Symptom (Fig. 8).
A light brown firm
decay develops from the
stem end or from wounds
affecting a large portion of
the fruit. Grey or brown
fungal growth containing
mass of spores covers the
diseased surface. The
pathogen spreads readily
by contact with adjacent
fruit, giving rise to larger
nests of diseased fruit in
packed containers (Fig. 7). Fig. 7. Grey mould
Fig. 8. Hendersonia rot
Disease management
1. Dip fruit within 24 hours of harvest for five minutes Disease management
in hot water (520 C) having 100 g Benomyl per 1
00 lit of water. 1. This disease is controlled by post-harvest
2. Since soil is a major reservoir of the fungus, fruit treatment with a heated fungicide (carbendazim
lying on the surface should not be included in the 0.05%).
harvest. Injuries to fruit during harvesting and 2. Prolonged storage may be avoided.
handling should be minimized.
Watery soft rot
Blue mould
[Sclerotinia sclerotiorum (Lib.) de Bary.]
[Penicillum expansum Link ex Gray.]
Symptom
Symptom
The affected area may be at the stem end or any
A soft brown decay of the skin and flesh develops other portion of the fruit. It is very common in
at the stem end or at wound and may spread on the
subtropical regions particularly during cool wet season.
entire fruit. White powdery spore masses, which
The tissue softens and fluid is released. Under humid
become blue when mature, may develop on the stem
end, at wound site or in internal cavities at the stem conditions there is copious development of a bright
end. white cottony mould spreading into neighbouring fruits,
which later gives rise to numerous firm black bodies
Disease management (sclerotia). Infected tissues are soft and watery and
Application of Benomyl (0.1 %) or Prochlorez covered with a dense bright white mould. Sclerotia
(0.1 %) provide control to some extent. exudate drops finally turn black (Fig. 9).

143
 Global Confrence on Augmenting Production and Utilization of Mango : Biotic andAbioti.c Stresses (21-24 June, 2011)

to brown. This disease is most severe under warm moist

conditions.

Disease management
1. Deep ploughing has been recommended as a means
of burying sclerotia.
2. Care should be taken to avoid contamination in
new areas by inadvertent movement of infested
soil/fruits.
3. Drainage should be improved.
4. Infected fruits should promptly be discarded and
Fig. 9. Watery soft rot destroyed.
5. Cold storage is effective in arresting development
Disease management of rot.
6. Strict field hygiene should be maintained with crop
1. The mango orchard should be kept free of ground
rotation if possible.
cover, since weed may harbour the fungus.
7. Harvested fruits should be kept in clean places to
2. Aerial spraying of fungicides viz., copper
avoid the contamination.
oxychloride (0.3%) may be given.
8. Fruits should be treated with a fungicide
3. Fruits may have field infection, thus should be
(thiophanate methyl, 0.1%) after harvest.
treated with fungicide immediately after harvest.
4. Prevention of mechanical injuries helps to reduce Yeasty rot
infection.
[Saccharomyces sp.]
Sclerotium fruit rot
Symptom
[Sclerotium rolfsii Sacc.]
Such rots are associated with ripe fruits. Yeasty
Symptom fungi are able to invade via wounds or sun-bum injuries
and cause fermentation of the flesh, which turns bright
The disease has been noticed in mango fruits yellow. Pockets of gas may be formed and juice bubbles
harvested at relatively late stages and subsequently out, eventually leaving the fruit interior in spongy and
heaped on the soil. The fungus persists in the soil in the fibrous form. It is characterized by the exudation of
form of sclerotia and mould strands. Infection usually frothy juice having an odour of fermentation. They do
occurs near the soil surface since the fungus requires not attack sound fruit but can colonize tissues which
good aeration. Rotted tissue is light brown to pinkish, have been injured by modified atmospheric storage.
soft but not watery. The lesions have a sharply defined Some yeasts do not produce gas but cause a glossy
margin in early stages. Later rotting becomes intrusive, spoilage with a destructive aroma and lacking superficial
with a substantial amount of internal tissue becoming mould growth.
water soaked yet firm, hard and stringly. In humid
conditions, there is copious development of white mould, Disease management
which eventually gives rise to small (1-2 mm) spherical Protect fruits from sun-bum and mechanical
resting bodies (sclerotia), white at first and later turning damage.

144

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