Disease: postharvest rot

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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Non-wounding contact-based Inoculation of fruits with fungal pathogens in postharvest

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Researchers developed a new laboratory method to test how fungal molds spread between fruits during storage without damaging the fruit surface. Using oranges, tomatoes, and apples infected with common storage molds, they showed that disease can successfully spread through simple contact between fruits. The method achieved infection rates of 80% or higher and even detected infections before visible mold appeared using special imaging technology.

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Optimization of cultural conditions for pectinase production by Diaporthe isolate Z1-1N and its pathogenicity on kiwifruit

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Researchers studied a fungus called Diaporthe that causes soft rot disease in kiwifruit, which is an important crop. They found that the fungus produces special enzymes (pectinases) that help it break down the fruit’s protective cell walls, causing decay. By testing different temperatures, pH levels, and incubation times, they determined the best conditions to produce these harmful enzymes and confirmed they play a major role in disease development.

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