The use of sodium carbonate to improve curing treatments against green and blue moulds on citrus fruits

Pest Management Science

Volumn 60, Issue 8, 2004, Pages 815-821

  Plaza, Pilar ^a   Usall, Josep ^a   Torres, Rosario ^a   Abadias, Maribel ^a   Smilanick, Joseph L ^b   Viñas, Immaculada ^a  

^a IRTA   (Spain)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Long term storage; Penicillium digitatum; Penicillium italicum; Post harvest heat treatments; Soda ash

Indexed keywords

SODIUM CARBONATE;

CHEMICAL CONTROL; FOOD STORAGE; FRUIT; FUNGAL DISEASE; INOCULATION;

ARTICLE; CITRUS FRUIT; CONTROLLED STUDY; FRUIT STORAGE; HARVEST PERIOD; HEAT TREATMENT; INHIBITION KINETICS; INOCULATION; MOULD; NONHUMAN; PENICILLIUM DIGITATUM; REDUCTION; TEMPERATURE SENSITIVITY;

CARBONATES; CITRUS; COLD; FRUIT; HEAT; PENICILLIUM; SPORES, FUNGAL; STRESS, MECHANICAL;

CITRUS; FRAXINUS; PENICILLIUM; PENICILLIUM DIGITATUM; PENICILLIUM ITALICUM;

EID: 3442895328     PISSN: 1526498X     EISSN: None     Source Type: Journal    
DOI: 10.1002/ps.880     Document Type: Article

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