Effect of Some Coating Substances on Controlling Crown Rot Disease of Banana cv. Hom Thong

The aim of this research was to study the effect of some coating substances on controlling crown rot disease of banana cv. Hom Thong during storage. Crown of banana at 75 – 80% maturity were coated with 10% shellac, 10% sucrose fatty acid ester and 100% paraffin compared with 250 ppm prochloraz treated fruit (control 1) and non-coated fruit (control 2). All treatments were packed in corrugated box and then stored at 13 °C, 85-90% RH for 21 days. Results found that coating with paraffin showed the efficacy on controlling crown rot disease of banana as same as using prochloraz. While coating with shellac and sucrose fatty acid ester showed the incidence and severity of crown rot disease similar to non-coated fruit. Effects of coating on fruit quality showed that coating with paraffin could delay color change of crown, maintain firmness of crown and maintain the content of total phenolic and activity of phenylalanine ammonia lyase (PAL) of crown of banana and it did not affect to color change of peel and total soluble solid (TSS) of banana fruit.