Combination of antagonistic yeasts with two food additives for control of brown rot caused by Monilinia fructicola on sweet cherry fruit

Journal of Applied Microbiology

Volumn 100, Issue 3, 2006, Pages 508-515

  Qin, G Z ^a   Tian, S P ^a   Xu, Y ^a   Chan, Z L ^a   Li, B Q ^a  

^a INSTITUTE OF BOTANY   (China)

Author keywords

Biological control; Controlled atmosphere; Food additives; Postharvest disease; Sweet cherry fruit

Indexed keywords

BIOCONTROL; DISEASE CONTROL; FOOD STORAGE; POPULATION STATISTICS; SODIUM BICARBONATE; YEAST;

AMMONIUM MOLYBDATE; ANTAGONISTIC YEAST; BENEFICIAL EFFECTS; BIOLOGICAL CONTROLS; BROWN ROT; CONTROLLED ATMOSPHERE STORAGE; POSTHARVEST DISEASE; STORAGE CONDITION; SWEET CHERRIES; SWEET CHERRY FRUIT;

FRUITS;

AMMONIUM MOLYBDATE; BICARBONATE; CARBON DIOXIDE; FOOD ADDITIVE; OXYGEN; UNCLASSIFIED DRUG;

YEAST;

AIR; ARTICLE; ATMOSPHERE; BIOLOGICAL PEST CONTROL; BROWN ROT; CANDIDA ALBICANS; CHERRY; CONTROLLED STUDY; CORRELATION ANALYSIS; CRYPTOCOCCUS LAURENTII; FUNGUS GROWTH; INCUBATION TIME; LOW TEMPERATURE PROCEDURES; NONHUMAN; PICHIA MEMBRANEFACIENS; STORAGE; YEAST;

CANDIDA ALBICANS; CRYPTOCOCCUS LAURENTII; FUNGI; MONILINIA FRUCTICOLA; PICHIA; PRUNUS AVIUM;

EID: 33645114801     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2005.02821.x     Document Type: Article

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