Further research is warranted on plant resistance and fruit-pathogen interactions to develop safer strategies for the sustainable control of P. In addition, integrating treatment approaches could produce an additive or synergistic effect on controlling both molds for a satisfactory level of disease reduction in post-harvest citrus. Integrating multiple approaches such as the application of biocontrol agents with food additives or heat treatments have overcome some drawbacks to single treatments. italicum : (a) antagonistic micro-organisms, (b) plant extracts and essential oils, (c) biofungicides, (d) chitosan and chitosan-based citrus coatings, (e) heat treatments, (f) ionizing and non-ionizing irradiations, (g) food additives, and (h) synthetic elicitors. This review comprehensively describes alternative methods for the control of P. Due to their toxic effects, prolonged and excessive application of these fungicides is gradually restricted in favor of safe and more eco-friendly alternatives. Post-harvest citrus diseases are largely controlled with synthetic fungicides such as pyrimethanil, imazalil, fludioxonil, and thiabendazole. Green mold ( Penicillium digitatum ) and blue mold ( Penicillium italicum ) are among the most economically impactful post-harvest diseases of citrus fruit worldwide. SC was compatible with subsequent imazalil and biological control treatments. The risk of injury is low because these temperatures exceed that needed for control of green mold.
Rind injuries occurred only after treatment at 56 and 61☌. The risk of injury to fruit posed by SC treatment was determined by immersing oranges for 1 min in 3% (wt/vol) SC at 28, 33, 44, 50, 56, or 61☌ ( ☑☌) and followed by stor- age for 3 weeks at 10☌. Conversely, high-pressure water cleaning of fruit before SC improved control of green mold. Rinse water as high as 50 ml per fruit applied after SC did not reduce its effectiveness however, high-pressure water cleaning after SC did. NaOCl (200 µg/ml) added to SBC at pH 7.5 improved green mold control. Furthermore, because a higher proportion of NaOCl would be present in the active hypochlorous acid at the lower pH of SBC compared to SC, sanitation of the SBC solution should be easier to maintain. When sodium content and high pH must be minimized, SBC could replace SC. SC and SBC were equal and superior to the other salts for control of green mold on lemons and oranges inoculated 24 h before treatment. All were fungistatic b ecause spores removed from the solu- tions germinated in potato dextrose broth.
digitatum spores of sodium carbonate (SC), potassium carbonate, sodium bicarbonate (SBC), ammonium bicarbonate, and potassium bicarbonate were 5.0, 6.2, 14.1, 16.4, and 33.4 mM, respectively. The effective dose (ED 50) concentrations to inhibit the germination of P. The toxicity to Penicillium digitatum and practical use of carbonate and bicarbonate salts to control green mold were determined. Control of citrus green mold by carbonate and bicarbonate salts and the influence of commercial posthar- vest practices on their efficacy. A., Mlikota, F., Usall, J., and Michael, I.
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