Fungicidal effectiveness of electrolyzed oxidizing water on postharvest brown rot of peach

HortScience

Volumn 36, Issue 7, 2001, Pages 1310-1314

  Imran Al Haq, Muhammad ^a   Seo, Y ^a   Oshita, S ^a   Kawagoe, Y ^a  

^a UNIVERSITY OF TOKYO   (Japan)

Author keywords

Chlorination; Disease suppression; Oxidation reduction (redox) potential; Surface sanitation

Indexed keywords

ATMOSPHERIC HUMIDITY; DISEASES; ELECTROLYSIS; FUNGUS ATTACK;

PACKING HOUSES;

FRUITS;

FUNGI; MONILINIA FRUCTICOLA; PRUNUS PERSICA;

EID: 0035705986     PISSN: 00185345     EISSN: None     Source Type: Journal    
DOI: 10.21273/hortsci.36.7.1310     Document Type: Article

References (30)

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3. Postharvest decay control of apples and pears after immersion damping
4. Comparison of effects of acidic electrolyzed water and NaOCl on Tilletia indica teliospore germination
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6. Hydrocooling. Maintaining the quality of North Carolina fresh produce
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10. Control of diseases of fruits and vegetables by postharvest treatments
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13. Removal of sooty blotch and fly-speck from apple fruit with a chlorine dip
14. Effects of wounding, inoculum density, and biological control agents on postharvest brown rot of stone fruits
15. Electrolyzed water as a disinfectant for fresh-cut vegetables
16. Brown and rhizopus rots of peaches as affected by hydrocooling, fungicides, and temperature
17. Physiological and chemical quality characteristics of strawberries after storage are reduced by a short delay to cooling
18. Methods for the determination, in water of free and combined available chlorine, chlorine dioxide and chlorite bromine, iodine, and ozone, using diethyl-p-phenylene diamine (DPD)
19. The effect of chlorinating hydrocooling water on Monilinia fructicola conidia and brown rot
20. Fungicidal effectiveness of chlorine as influenced by concentration, temperature, pH, and spore exposure time
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22. Chlorine and chlorine dioxide for control of d'Anjou pear decay
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25. Managing the microflora of harvested fruits and vegetables to enhance resistance
26. Disease control with functional water