Prachloraz 450 EW Post-harvest Treatment Instructions

1. Banana (for anthracnose control)

1. Harvest bananas at 80% ripeness. Treat on the harvest day.

2. Immerse fruit in the solution at room temperature for 1–2 minutes. Stir the solution continuously during immersion to ensure uniform coverage and full contact with the fruit surface.
3. Take out and air-dry after dipping.
4. Pack each small bunch separately with 0.04 mm polyethylene preservative film bags.
5. Store in a clean, cool, and well-ventilated storage room.
6. Safe interval: 7 days; apply only once.

2. Citrus fruit (for anthracnose control)

1. Treat fruit on the harvest day.
2. Immerse fruit in the solution for 1 minute. Continuously stir the solution during immersion for even contact.
3. Take out and air-dry after dipping.
4. Pack each fruit individually in a preservative bag.
5. Store at room temperature in a clean, cool, and well-ventilated storage room.
6. Safe interval: 14 days; apply only once.

3. Roses and other ornamental cut flowers

1. Immediately after harvest, fully dip flower heads (including buds and petals) in the diluted solution for around 20 seconds.
2. Air-dry at room temperature before packing and storage.

4. Avocado, Mango, Pineapple

1. Treat freshly harvested fruit right after picking at ambient temperature.
2. Immerse fruit in the prepared solution for 30 seconds.
3. Dosage reference: 1 tonne of fruit per 100 litres of dip solution. Complete fruit coverage is required.
4. Let the fruit drain and dry thoroughly after treatment before packing.

Important Note

1. Clean and sanitise coolers and cold storage rooms regularly.
2. Do not pack moist flowers and foliage to avoid microbial infections on flowers, leaves, and buds during transit.