Limitations of Hot Water Treatment in the Control of Phytophthora Fruit Rot of Papaya

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Abstract
A destructive epidemic of Phytophthora blight of papaya occurred in Hawaii [USA] in the spring of 1979. Fruit rots, which were usually controlled by field fungicide applications and postharvest hot water treatment, developed in large numbers. Possible causes for the failure to control fruit rots were tested experimentally and discounted, including failure to maintain minimum specifications for temperature and time of hot water treatment, development of a strain of P. palmivora tolerant to high temperature, and introduction of P. parasitica or P. capsici, species tolerant to high temperature. Infections 24 h old were effectively controlled by the standard hot water treatment, but .apprx. 30% of the infections 48 h old survived and developed into rots.

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