Research Keyword: fruit quality

Edible Coating Based on Konjac glucomannan Loading Ocimum gratissimum Essential Oil for Postharvest Preservation of Orange

mycolabadmin

Researchers developed a special edible coating made from konjac glucomannan and basil essential oil that can be applied to oranges to keep them fresh longer. The coating acts as a protective barrier that slows down moisture loss and microbial growth while allowing the fruit to breathe. When applied to Mandarin oranges, this coating extended their shelf life by 8 days, kept them firmer, and reduced spoilage compared to uncoated oranges.

Read More »

Physiological response of chestnuts (Castanea mollissima Blume) infected by pathogenic fungi and their correlation with fruit decay

mycolabadmin

This study examined how three types of fungal infections cause chestnuts to rot and decay. Researchers found that fungi produce enzymes that break down cell walls and trigger the fruit’s defense mechanisms, leading to tissue damage. When multiple fungi infect together, the damage is worse than individual infections. The findings suggest that reducing mechanical damage, using cold storage, modified atmosphere, and antimicrobial treatments can effectively prevent chestnut rot during storage.

Read More »

Neem Essential Oil as an Antifungal Agent against Phyllosticta citricarpa

mycolabadmin

Citrus fruits are susceptible to a serious fungal disease called black spot that prevents them from being exported to certain countries. This study tested neem oil, a natural plant extract, as a replacement for chemical fungicides currently used to clean citrus fruits. The researchers found that neem oil was just as effective as the standard copper-based treatments at killing the fungus and preventing the disease, and it worked by breaking down the fungus cell membranes. This natural alternative could help farmers and fruit companies maintain food safety while using more eco-friendly solutions.

Read More »
Scroll to Top