Info
Best practice
Post-harvest hot-water dip — cuts anthracnose by 70%
- Issued
- May 21, 2026 by Admin
- Targets
- Himsagar Lakshmanbhog Gopalbhog
A 52 °C hot-water dip for 5 minutes immediately after harvest reduces post-harvest anthracnose by 60–75% in trials at BCKV. Costs almost nothing — needs a 200-litre drum, an immersion heater and a thermometer.
Protocol:
• Water bath stabilised at 52 °C (±0.5)
• Dip fruit for exactly 5 minutes, then air-dry under shade for 30 minutes before packing
• Do not exceed 52 °C — fruit develops skin scald above 55 °C
Works for all soft-fleshed dessert varieties. Best done at the orchard, before transport to the mandi.