FACTORS AFFECTING THE RATE OF FUSARIUM ROT DEVELOPMENT IN HARVESTED TOMATO FRUITS

Abstract

The effects of storage temperature, moisture, packaging material and duration of exposure to inoculum on the development and severity of Fusarium rot on tomato fruits were investigated. Apparent infection rate and disease severity values were significantly higher at room temperature (27.5°C). However, disease development was completely inhibited at 10°C but most favored by moist condition. Severity and spread of disease increased with longer exposure to inoculum. Sealed polypropylene bags gave the utmost protection of tomato fruits against F. moniliforme infection.