Crown Rot Disease Complex Management and Maintaining Fruit Quality in Banana (Musa spp.) through Integrated Application of Sodium Carbonate, Hot Water and Carbendazim in Ethiopia

Purpose: the quality of banana fruit is adversely affected by biotic and abiotic constraints, among which crown rot disease plays a significant role. Thus, the objective of this study was to evaluate the effects of inorganic salt, hot water and fungicide as integrated management of banana crown rot disease.
Research Method: Inorganic salt (Na₂CO₃) at two levels (0 and 4 g/L), integrated with three levels of water temperature (24, 47 and 50 °C) and Carbendazim at four levels (0, 0.2, 0.3 and 0.4 g/L) were tested. The experiment was set up using factorial arrangements and a completely randomized design. Disease incidence and severity of banana crown rot were recorded during the course of the experiment. In addition, banana fruit quality traits were recorded.
Findings and Values: The combination of 4 g/L Na₂CO₃ with hot water treatment at 50⁰ C and 0.4 g/L Carbendazim significantly reduced disease severity compared to the other treatments and minimized crown rot complex by 74.6%. This combination reduced the incidence to 27.8% and had the maximum (88.9%) marketable fruits. The combined treatments also showed a highly significant effect on quality parameters of banana fruit such as pH, total soluble solids, titratable acidity, firmness and colour. In conclusion, the study revealed that integrated application of 4 g/L Na₂CO₃ combined with hot water treatment at 50⁰ C and 0.4 g/L Carbendazim could suppress banana crown rot complex and improve marketability of banana fruits without pronounced effects on their edible qualities.