Induced resistance in nectarine fruit by Bacillus licheniformis W10 for the control of brown rot caused by Monilinia fructicola.
Sign Up to like & getrecommendations! Published in 2020 at "Food microbiology"
DOI: 10.1016/j.fm.2020.103558
Abstract: Brown rot caused by Monilinia fructicola has led to considerable preharvest and postharvest losses in all major nectarine fruit-growing areas. In our previous study, we successfully identified a biocontrol strain of bacteria, Bacillus licheniformis W10,… read more here.
Keywords: w10; licheniformis w10; brown rot; nectarine fruit ... See more keywords
Postharvest fruit quality and antioxidants of nectarine fruit as influenced by chlorogenic acid
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.10.004
Abstract: Abstract Our object was to learn how the endogenous phenolics may influence fruit postharvest quality and antioxidants. We presented that chlorogenic acid (CHA) could more prominently reduce ethylene production, softening and soluble solids content decreases… read more here.
Keywords: fruit; quality antioxidants; chlorogenic acid; nectarine fruit ... See more keywords
First report of brown rot of nectarine caused by Monilia yunnanensis in Tibet.
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DOI: 10.1094/pdis-09-20-1884-pdn
Abstract: Brown rot caused by Monilinia spp. is one of the most important diseases of stone fruits. To date, three species of Monilinia have been found to occur on Prunus species worldwide: Monilinia fructicola (G. Winter)… read more here.
Keywords: tibet; brown rot; yunnanensis; nectarine fruit ... See more keywords