Similar Items: Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate
- Reduction of imazalil doses for the control of citrus postharvest green and blue molds through the combination with sodium benzoate and heat
- Paraben sodium salts for the control of postharvest green and blue molds of citrus fruit
- Evaluation of sodium benzoate and other food additives for the control of citrus postharvest green and blue molds
- In vitro inhibition of fungi causing postharvest green and blue mold of citrus fruits by agricultural by-products extract
- Natural pectin-based edible composite coatings with antifungal properties to control green mold and reduce losses of ‘Valencia’ oranges
- Mini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum
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
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