Similar Items: Control of brown rot of stone fruits by brief heated water immersion treatments
- Preliminary evaluation of pomegranate peel extracts for the control of Rhizopus rot of stone fruits
- Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits
- Evaluation of Food Additives and Low-Toxicity Compounds as Nonpolluting Means to Control the Main Postharvest Diseases of California Peaches
- Citrus Fruits
- Preliminary Evaluation of Pomegranate Peel Extracts for the Control of Postharvest Brown and Sour Rots of Nectarines
- Mini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum
Author: Karabulut, Ozgur Akgun
Author: 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