Disease: fungal decay

Isolation and Identification of Postharvest Rot Pathogens in Citrus × tangelo and Their Potential Inhibition with Acidic Electrolyzed Water

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Tangelo fruits suffer from fungal rot during storage caused primarily by two fungi: Penicillium citrinum and Aspergillus sydowii. Researchers tested acidic electrolyzed water (AEW), a safe and environmentally friendly treatment, and found it effectively kills these fungi by damaging their cell membranes and causing them to leak their contents. This treatment could replace harmful chemical fungicides while keeping tangelo fruits fresh and safe for consumers.

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Inhibitory effect and mechanism of action of Carvacrol as a promising natural food preservative against Fusarium acuminatum causing postharvest rot of garlic scapes (Allium sativum L)

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Garlic scapes often rot quickly during storage due to fungal infections. This study found that carvacrol, a natural compound from oregano and thyme, effectively prevents this spoilage and extends shelf life. The research showed that carvacrol damages the fungal cells’ protective membranes, stopping the infection. Since carvacrol is already approved as safe for food use, it could become a practical, natural alternative to chemical preservatives.

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Sweet Pepper cv. Lai Lai Ripeness Stage Influences Susceptibility to Mycotoxinogenic Alternaria alternata Causing Black Mold

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This research shows that green and red peppers can both develop black mold caused by a fungus called Alternaria alternata, but at different rates depending on temperature. Red peppers are more susceptible to severe infection at room temperature, while both types are similarly affected during cold storage. Importantly, infected peppers can produce toxins harmful to human health, emphasizing the need for preventing fungal infection in pepper crops before harvest and storage.

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