Anthracnose of banana is an aggressive disease, difficult to control during export. Moreover, in organic banana the incidence of this pathogen is higher than in traditional crops due to the lack of use of synthetic fungicide during the pre-harvest period. The effectiveness of hot water dips has been studied in order to reduce C. musae growth and to determine their effect on postharvest and shelf-life physicochemical and sensory quality, with the goal to incorporate them into integrated pest management, and to reduce the use of chemicals. Hot water treatment at 40 °C for 20 min elicited a C. musae severity inhibition (49.5%) significantly higher (p < 0.05) than with other hot water dips. Organic bananas dipped at 40 °C for 20 min had lower (p < 0.05) weight, green color, and firmness loss than with other hot water treatments. Global appearance and flavor, were better (p < 0.05) scored in fruit treated with a 40 °C for 20 min than in non-treated fruit during cold storage and shelf-life period. These results suggest that hot water dip may be potentially useful for controlling anthracnose in organic bananas during the postharvest period without negative effect on their physicochemical and sensory quality.

香蕉炭疽病是一种侵略性疾病，在出口期间难以控制。此外，由于在收获前缺乏合成杀真菌剂，在有机香蕉中这种病原体的发生率高于传统作物。为了减少粘液衣藻的生长并确定其对收获后和保质期的理化和感官质量的影响，已研究了热水浸液的有效性，目的是将其掺入病虫害综合治理中，并减少使用化学药品。在40°C下进行20分钟的热水处理后，引起了梭状芽胞杆菌严重程度的抑制作用（49.5％） ，其浸水率明显高于其他热水浸液（p <0.05）。有机香蕉在40°C下浸泡20分钟的热量较低（p <0.05）重量，绿色和硬度损失比其他热水处理要高。 在冷藏和保质期内，用40°C处理20分钟的水果的整体外观和风味得分均高于未处理的水果（p <0.05）。这些结果表明，热水浸入可能对控制有机香蕉在收获后的炭疽病中可能有用，而对它们的理化和感官质量没有负面影响。