In conclusion, preharvest application of salicylic acid
(1000 mg L−1) or potassium phosphonate (500 or 1000 mg L−1)
combined with postharvest dipping of fruit in 3% sodium bicarbonate
in hot water (51.5 ◦C) can suppress C. gloeosporioides and
improve marketability of mango fruit over a period of about 12
days without adverse effect on fruit quality. Although combinations
consisting of calcium chloride were superior to those with
sodium bicarbonate in some fruit quality parameters, the latter is
recommended in terms of disease control and marketability while
maintaining acceptable fruit quality. The integrated measures,
which could be applied as two-step treatment, showed a potential
for maintaining quality and extending shelf-life of mango fruit.
However, preharvest fruit dip in PDIC solutions, which was suitable
to precisely apply the treatments in the experiment, is difficult
to apply commercially, and simpler methods of application such
as spraying warrant testing. Further evaluation of the integrated
measures under different storage conditions and cost-benefit
analyses are also justified toward practical application for the
management of fruit rot due to anthracnose.