SOME of the key management factors in reducing the risk of fungicide resistance include:
• Monitor fungicide resistance: The early detection of resistance increases the chance that its development can be managed and stopped. It is therefore critical to measure and monitor both packinghouse sanitation and hygiene, and the levels of technical resistance to post-harvest fungicides.
• Optimise fruit health: Good post-harvest practice to minimise physical damage to the fruit during harvest and handling.
• Use best hygiene practices: Lowering the populations of decay-causing spores in the packinghouse, cool room and on the fruit are keys to a successful management program. This includes removal of rotten fruit from the packinghouse and cool rooms, and the regular sanitation of equipment, cool rooms and packing line by washing (or using fogging technology).
• Optimise fungicide use: Understand the way each fungicide works to develop strategies to minimise the development of resistance by using rotations and mixtures whenever possible and before resistance selection occurs.
• Optimise fungicide efficacy: The correct fungicide concentration and coverage determines the efficacy of the treatment and minimises the chances of decay spores surviving following treatment.
– John Golding and Mark Bullot, NSW DPI
