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The Use of Vinegar Vapor To Reduce Postharvest Decay of Harvested Fruit-1 PDF

6 Pages·2020·English
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by ['adembska']| 2020| 6 pages| English

About The Use of Vinegar Vapor To Reduce Postharvest Decay of Harvested Fruit-1

Vinegar vapor effectively prevents the growth of common fungal pathogens that cause postharvest decay of fruits such as stone fruits, strawberries, and apples. The study tested various commercially available vinegars with acetic acid concentrations between 4-6% on fruits inoculated with fungi like Botrytis cinerea, Penicillium expansum, and Monilinia fructicola. Results showed that as little as 1 mL of red wine vinegar vapor eliminated decay of apricots caused by M. fructicola, and 1 mL of white vinegar vapor reduced strawberry decay by B. cinerea from 50% to 1.4%. Vinegar vapor is a potential alternative to liquid biocides for ster

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Author:['adembska']
Publication Year:2020
Pages:6
Language:English
Format:PDF
Price:FREE
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