Research Keyword: fruit rot

Bacteria from the Amphibian Skin Inhibit the Growth of Phytopathogenic Fungi and Control Postharvest Rots

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Researchers discovered that bacteria living on frog skin can effectively prevent fungal diseases that rot fruits after harvest. These bacteria work by producing toxic compounds and releasing protective gases that stop fungi like green mold from growing. When applied to citrus, tomatoes, and blueberries, the bacteria significantly reduced fruit rot, offering an eco-friendly alternative to chemical fungicides for food preservation.

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Identification of Avocado Fruit Disease Caused by Diaporthe phaseolorum and Colletotrichum fructicola in China

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Researchers in China identified two fungal pathogens responsible for major avocado fruit diseases: Diaporthe phaseolorum causes fruit rot while Colletotrichum fructicola causes anthracnose. These diseases affect approximately 22% and 15% of avocado fruits respectively in Yunnan Province. This first-time identification of these pathogens on avocado provides growers with crucial information to implement targeted disease prevention strategies and protect their crops.

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Identification, Characterization, Pathogenicity, and Fungicide Sensitivity of Postharvest Fungal Diseases in Culinary Melon from Northern Thailand

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Researchers in Thailand identified four different fungi causing diseases in culinary melons after harvest. They found that three fungus species cause damage to stored melon fruits, significantly reducing their quality and value. By testing various fungicides, they determined which chemical treatments effectively stop each fungus type, helping farmers protect their crops and reduce losses.

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An Efficient Microwave Synthesis of 3-Acyl-5-bromoindole Derivatives for Controlling Monilinia fructicola and Botrytis cinerea

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Scientists developed new chemical compounds called indole derivatives that can kill harmful fungi that destroy fruit crops like stone fruits and grapes. These compounds were made using microwave heating, which is faster and more efficient than traditional methods. Testing showed that some of these new compounds were even better at fighting these fungal diseases than current commercial fungicides, offering promise for protecting crops in agriculture.

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Chilean Aloysia Essential Oils: A Medicinal Plant Resource for Postharvest Disease Control

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Researchers tested essential oils from two Chilean herbs, Aloysia citriodora and Aloysia polystachya, against fungi that cause fruit rot after harvest. They found that oil from Aloysia citriodora, especially a compound called farnesol, effectively killed the disease-causing fungi in laboratory tests. These natural oils could replace synthetic fungicides that are becoming less effective and harmful to the environment, offering farmers a safer way to protect their fruit during storage and transport.

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

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‘Akizuki’ pears are a popular fruit in China but often develop rot diseases during storage, causing significant economic losses. Researchers identified four types of fungi responsible for this rot and tested chlorine dioxide gas as a treatment. The study found that chlorine dioxide effectively kills these fungi by damaging their cell membranes and works as well as commercial fungicides, offering a safer alternative for preserving pears without harmful chemical residues.

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Characterization of Fungal Pathogens Causing Blueberry Fruit Rot Disease in China

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Researchers in China identified seven different fungi causing blueberry fruit rot disease from samples collected in Guizhou and Fujian provinces. Three of these fungi were found on blueberries for the first time. The study showed that blueberries can suffer from multiple fungal infections at once, both during growth and after harvest, causing significant crop losses. Understanding these different pathogens helps farmers develop better strategies to prevent and manage blueberry diseases.

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