Research Keyword: fruit preservation

Essential Oils as an Antifungal Alternative to Control Several Species of Fungi Isolated from Musa paradisiaca: Part III

mycolabadmin

This research tested six common cooking and medicinal herbs to see which could stop the growth of fungi that spoil bananas after harvest. Scientists found that thyme oil was the most effective, followed by cinnamon and oregano, successfully preventing fungal growth at practical concentrations. These natural oils could replace synthetic chemical fungicides that harm the environment, offering a safer way to keep bananas fresh and healthy during storage and transport.

Read More »

Postharvest Disease Management of ‘Akizuki’ Pear in China: Identification of Fungal Pathogens and Control Efficacy of Chlorine Dioxide

mycolabadmin

Researchers identified four types of fungi that cause rot in ‘Akizuki’ pears during storage: Alternaria alternata, Diaporthe eres, and two types of Penicillium. They tested chlorine dioxide gas as a treatment and found it effectively stopped the fungi from growing without harming the fruit. This discovery offers a safer, more environmentally friendly alternative to traditional fungicide chemicals for keeping stored pears fresh longer.

Read More »

Complete genome analysis and antimicrobial mechanism of Bacillus velezensis GX0002980 reveals its biocontrol potential against mango anthracnose disease

mycolabadmin

Researchers discovered a beneficial bacterium called Bacillus velezensis that can prevent mango rot caused by a destructive fungus. This bacterium produces natural antimicrobial compounds that kill the disease-causing fungus without the need for harmful chemical pesticides. When applied to mangoes, it reduced disease by 52% and extended the fruits’ shelf life, offering a safe and environmentally friendly solution for protecting mangoes after harvest.

Read More »

Biocontrol Potential of a Mango-Derived Weissella paramesenteroides and Its Application in Managing Strawberry Postharvest Disease

mycolabadmin

Researchers discovered a beneficial bacterium called Weissella paramesenteroides that naturally lives on mango fruit and can protect strawberries from fungal diseases during storage. The bacterium works by releasing special chemicals in the air called volatile organic compounds that prevent mold growth without direct contact. This provides a natural, food-safe alternative to synthetic fungicides for keeping fresh fruit fresher longer.

Read More »

Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage

mycolabadmin

Researchers found that treating sweet cherries with phenyllactic acid (PLA), a natural organic acid, can significantly extend their shelf life while keeping them fresh and flavorful. A treatment with 8 mmol·L⁻¹ PLA concentration worked best, reducing decay, maintaining firmness and sweetness, and improving the fruit’s natural antioxidant properties during cold storage. This natural preservative approach offers a safe alternative to chemical fungicides while preserving the delicious taste and nutritional quality that consumers value in cherries.

Read More »
Scroll to Top