Efficiency of fungicides in the control of brown rot in peaches and its relationship with physiological parameters of the fruits

The brown rot, caused by the fungus Monilinia fructicola, is the main cause for losses in pre and postharvest of peaches. The study aimed to evaluate the efficiency of preharvest application of fungicides on the control of brown rot in the field and during cold storage, and its relation to parameters of maturation and fruit quality. Therefore, we evaluated the following active ingredients: [1] control (water application), [2] captan; [3] iprodione; [4] iminoctadine; [5] tebuconazole; [6] procymidone; [7] azoxystrobin; [8] difenoconazole; [9] azoxystrobin / difenoconazole; [10] trifloxystrobin / tebuconazole; [11] sequence iminoctadine + captan; [12] sequence iminoctadine + iprodione; [13] sequence of tebuconazole + captan; [14] sequence of tebuconazole + iprodione. All treatments were applied according recommended doses and grace period for culture. The fruits were evaluated at harvest and after 40 days storage at -0.5 degrees C, plus six days at 20 degrees C. At harvest time, the best control of brown rot was obtained with difenoconazole, while the fungicide iminoctadine and its association with iprodione showed good results in controlling brown rot after 40 days of cold storage, plus six days shelf life at 20 degrees C. The preharvest application of captan cause skin browning. The fungicide azoxystrobin influences the fruit maturation by decreasing acidity and firmness at harvest. Good levels of control of brown rot of peach can be achieved with the use of iminoctadine and iprodione.