Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate

Control of citrus blue mold, caused by Penicillium italicum, was evaluated on artificially inoculated oranges immersed in water at up to 75°C for 150 s; in 2 to 4% sodium carbonate (wt/vol) at 20 or 45°C for 60 or 150 s; or in 1 to 4% sodium bicarbonate at room temperature for 150 s, followed by sto...

Full description

Bibliographic Details

Main Authors:	Palou, Lluís, Smilanick, Joseph L., Usall, Josep, Vinas, Inmaculada
Format:	article
Language:	Inglés
Published:	American Phytopathological Society (APS) 2021
Subjects:	Baking soda Soda ash Q02 Food processing and preservation J10 Handling, transport, storage and protection of agricultural products Citrus Cold storage Penicillium digitatum Postharvest decay
Online Access:	http://hdl.handle.net/20.500.11939/7096 https://apsjournals.apsnet.org/doi/abs/10.1094/PDIS.2001.85.4.371