| ABSTRACT The aim of this study was to evaluate the effects of ethanol on the control of Colletotrichum spp. in ‘Kumagai’ guava and on the fruit physical-chemical attributes. For this purpose, three assays were carried out. For the first assay, fruit were exposed to ethanol vapor (0, 1, 2, 4, and 8 mL∙kg-1), applied in hermetic containers. On the second, ethanol was applied by immersion for 2 minutes in different concentrations (20, 30, 40, and 50%). On the last assay, fruit were immersed in 30, 40, and 50% ethanol for 2, 5, and 10 minutes. Fruit that were not exposed to volatile (first assay) or water treated (second and third assay) were used as control. In all assays, guavas were first inoculated with a conidial suspension of Colletotrichum spp. and... |
