Thermal treatment, mainly hot water, is an alternative method that has been used for diseases and pests infestation in post harvest fruits. The present work aimed to determine a combination of correct time x temperature for post harvest fungus control on Spondias fruits. For the first treatment, fruits were dipped on hot water and, for the second, on hot air, both with 50ºC for 0, 10, 20, 30 e 40 minutes for different fruit groups. Four pieces were sectioned from each fruit, per treatment, and incubated in Petri dishes with BDA, being evaluated for fungus incidence after seven days incubation. Obtained results showed higher incidence of Rhizopus sp. on the evaluated treatments, and a reduction of Aspergillus sp. and Fusarium sp., while behaviour was influenced by thermotherapy, indicating air and hot water at 50ºC, for 20 min., as an alternative method for post harvest disease control caused by Aspergillus sp. and Fusarium sp. on Spondias fruits.
Spondias mombin; post harvest diseases; thermal treatment