The effect of imazalil in the control of decay in yellow yam caused by Penicillium sclerotigenum

A strain of Penicillium sclerotigenum isolated from decaying yellow yams (Dioscorea cayenensis) was found to have developed resistance to benzimidazole fungicides and the use of imazalil was investigated as an alternative agent for controlling it. Two formulations were tested and proved to be equally effective in controlling decay at a concentration of 50 mg imazalil litre^-1 if the yams were dipped in it for 5 s; concentrations down to 10 mg litre^-1 were effective if the immersion time was increased to 5 min or more. These treatments gave good control of decay when applied up to 24 h after inoculation but were less effective when application was 48 h after inoculation, although at 500 mg litre^-1 there was some indication that levels of decay were decreased when compared with untreated tubers. Fungal penetration was unaffected or increased by increasing delays in the time of the fungicide application depending on the concentration applied. In trial shipments of yams from Jamaica to Britain imazalil alone was less effective in controlling overall decay because of the presence of a Rhizopus species. This could be controlled by the addition of dichloran to the dip. Imazalil residues were highest in the peel; levels in the peeled tuber varied and tended to decrease during storage but were generally in the range of 0·5 - 0·8 mg kg^-1 which is higher than the maximum levels accepted for other produce. A simple cooking test showed that residues in treated yam slices declined by about one third after boiling the slices in water for 45 min.