Similar Items: Potassium Sorbate Residue Levels and Persistence in Citrus Fruit as Detected by a Simple Colorimetric Method
- Evaluation of heated potassium sorbate solutions to control postharvest green and blue molds on commercially important citrus cultivars
- Evaluation of brief potassium sorbate dips to control postharvest penicillium decay on major citrus species and cultivars
- Synergism between potassium sorbate dips and brief exposure to high CO2 or O-2 at curing temperature for the control of citrus postharvest green and blue molds
- Citrus Fruits
- A colorimetric, sensitive, rapid, and simple diagnostic kit for the HLB putative causal agent detection
- Paraben sodium salts for the control of postharvest green and blue molds of citrus fruit
Author: Montesinos-Herrero, Clara
- Assessment of optimal postharvest treatment conditions to control green mold of oranges with sodium benzoate
- Evaluation of alternatives to synthetic fungicides to control citrus postharvest diseases
- Uso de fungicidas en poscosecha de frutos cítricos
- Sinergia de baños de sorbato potásico y choques gaseosos a temperaturas de curado para el control no contaminante de las podredumbres verde y azul en poscosecha de cítricos
- First Report of Penicillium expansum Causing Postharvest Blue Mold of Fresh Date Palm Fruit (Phoenix dactylifera) in Spain
- First Report of Alternaria alternata Causing Postharvest Black Spot of Fresh Date Palm Fruit in Spain
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