PINEAPPLE COATING
Black rot, caused by the fungus Thielaviopsis paradoxa, is typically the most common and severe post-harvest disease of pineapple. The infestation starts at the stalk-end of the pineapple after 8 to 12 hours, after wounding and symptoms begin as a soft, watery rot which later darkens due to growth of the-dark-"rot" a fungal mycelium and spores.
Control of black rot is achieved by minimizing mechanical injury to the fruit coupled with appropriate fungicides. Dipping pineapple with 0.4g/kg Natasan™ for 10 seconds within 5 hours after harvest, stored at 7°C, which can minimize the black rotting to maintain a good fruit quality during 15 weeks of storage.