Similar Items: Evaluation of the use of sulfur dioxide to reduce postharvest losses on dark and green figs
- Control of major citrus postharvest diseases by sulfur-containing food additives
- Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits
- The effects of postharvest carbon dioxide and a cold storage treatment on Tuta absoluta mortality and tomato fruit quality
- Mini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum
- Atoxigenic Aspergillus flavus isolates endemic to almond, fig, and pistachio orchards in California with potential to reduce aflatoxin contamination in these crops
- Figs and fire
Author: Cantin, Celia M.
Author: Palou, Lluís
- In vitro inhibition of fungi causing postharvest green and blue mold of citrus fruits by agricultural by-products extract
- Micro and mesoporous materials with essential oils as sustainable biocide materials
- Reducing brown rot and maintaining plum quality during cold storage with composite edible coatings containing avocado seed extract
- Inoculum dynamics and environmental factors associated with the preharvest contamination of citrus fruits by Geotrichum citri-aurantii
- Innovative sustainable technologies to extend the shelf life of perishable Mediterranean fresh fruit, vegetables and aromatic plants and to reduce waste: the experience of Prima Stopmedwaste Project
- In vitro inhibition of fungi causing postharvest gray and blue molds on fresh horticultural produce by agricultural by-product extracts