Cultural and chemical approaches for controlling postharvest diseases of garlics

마늘 저장병 방제를 위한 경종적, 화학적 접근

  • Kim, Yong-Ki (Plant Pathology Division, Department of Crop Protection, NIAST, RDA) ;
  • Lee, Sang-Bum (Plant Pathology Division, Department of Crop Protection, NIAST, RDA) ;
  • Lee, Sang-Seob (Plant Pathology Division, Department of Crop Protection, NIAST, RDA) ;
  • Shim, Hong-Sik (Plant Pathology Division, Department of Crop Protection, NIAST, RDA) ;
  • Choi, Inn-Hoo (Horticultural Science Division, Mokpo Branch of National Honam Agricultural Experimental Station)
  • 김용기 (농업과학기술원 작물보호부 식물병리과) ;
  • 이상범 (농업과학기술원 작물보호부 식물병리과) ;
  • 이상엽 (농업과학기술원 작물보호부 식물병리과) ;
  • 심홍식 (농업과학기술원 작물보호부 식물병리과) ;
  • 최인후 (호남농업시험장 목포지장)
  • Published : 2003.06.30

Abstract

The purpose of this study was to investigate damages of garlics occurred under cold storage and farmhouse storage condition, influence of cultural and environmental factors on storage spoilage of garlics, and to establish control strategies to reduce damages occurred under storage of garlics. Decays of garlics were highly related with cultural condition (paddy field or upland soil), ventilation, storage temperature and relative humidity, continuous cropping years, and harvesting stage. Early-harvested garlics were more decayed than late-harvested garlics. Garlics cultivated on paddy field were less decayed than ones cultivated on upland soil under farmhouse storage condition. The densities of Penicillium spp. and Fusarium spp. were higher on plot with long term continuous cropping cultivation history than on plot with short term continuous cropping cultivation history. However there is no relation between continuous cropping years and percent of decay of garlics. As a result of investigating influence of environmental factors on decay of garlics, P. hirsutum caused severe spoilage under high relative humidity condition, while F. oxysporum and Stemphyllium botryosum were not related with relative humidity. The three postharvest pathogens grew well above woe. In addition when P. hirsutum and S. botryosum were cultured for two months, they grew even at $-1^{\circ}C$. Except for environmental factors, wounds occurred through farming works. had an effect on storage spoilage of garlics. Garlics only hurt with a toothpick without inoculation of pathogens were decayed more severe than those inoculated with pathogens without wounds. Seven agro-chemicals showed highly suppressive effect were selected by measuring mycelial growth of three major pathogens of garlics on potato dextrose agar amended with 0.1% (v/v) of each fungicide. When they were foliar-sprayed on garlics 30 days before harvesting, it was confirmed that they suppressed storage spoilage of garlics. Also when garlics were sprayed with and drenched into the suspension of Benoram WP very after harvesting garlics, garlic damages by postharvest pathogens were reduced remarkably.

Keywords

garlics;post-harvest diseases;storage condition;cultural and chemical control

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