Ejemplares similares: Preventive and curative activity of combined treatments of sodium carbonates and Pantoea agglomerans CPA-2 to control postharvest green mold of citrus fruit
- Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate
- Survival of the biological control agent Candida sake CPA‐1 on grapes under the influence of abiotic factors
- Preventive and curative activity of postharvest potassium silicate treatments to control green and blue molds on orange fruit
- Characterization of postharvest treatments with sodium methylparaben to control citrus green and blue molds
- Paraben sodium salts for the control of postharvest green and blue molds of citrus fruit
- Assessment of optimal postharvest treatment conditions to control green mold of oranges with sodium benzoate
Autor: Usall, Josep
- Survival of the biological control agent Candida sake CPA‐1 on grapes under the influence of abiotic factors
- Preventive and curative activity of combined treatments of sodium carbonates and Pantoea agglomerans CPA-2 to control postharvest green mold of citrus fruit
- Unravelling the contribution of the Penicillium expansum PeSte12 transcription factor to virulence during apple fruit infection
- Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate
- Relevance of the transcription factor PdSte12 in Penicillium digitatum conidiation and virulence during citrus fruit infection
Autor: Smilanick, Joseph L.
- Preventive and curative activity of combined treatments of sodium carbonates and Pantoea agglomerans CPA-2 to control postharvest green mold of citrus fruit
- Evaluation of Food Additives and Low-Toxicity Compounds as Nonpolluting Means to Control the Main Postharvest Diseases of California Peaches
- Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate
- Alternatives to conventional fungicides for the control of citrus postharvest green and blue moulds
- Control of brown rot of stone fruits by brief heated water immersion treatments
- Potassium Sorbate Residue Levels and Persistence in Citrus Fruit as Detected by a Simple Colorimetric Method