The effects of the combination of Pichia membranefaciens and BTH on controlling of blue mould decay caused by Penicillium expansum in peach fruit

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 991-996

  Cao, Shifeng ^a   Yang, Zhenfeng ^b   Hu, Zhichao ^a   Zheng, Yonghua ^c  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^b ZHEJIANG WANLI UNIVERSITY   (China)

^c NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Biocontrol; Blue mould; BTH; Peach fruit; Penicillium expansum; Pichia membranefaciens

Indexed keywords

BLUE MOULD; BTH; PEACH FRUIT; PENICILLIUM EXPANSUM; PICHIA MEMBRANEFACIENS;

BIOCONTROL; ENZYME ACTIVITY; ESTERS; MOLDS; OXYGEN;

FRUITS;

1,3 BETA GLUCANASE; ASCORBATE PEROXIDASE; ASCORBIC ACID; BENZO THIADIAZOLE 7 CARBOTHIOIC ACID S METHYL ESTER; CATALASE; CHITINASE; ESTER; SUPEROXIDE DISMUTASE; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; BIOLOGICAL ACTIVITY; BIOLOGICAL CONTROL AGENT; DISEASE RESISTANCE; DRUG POTENTIATION; FEASIBILITY STUDY; FRUIT FIRMNESS; FRUIT STORAGE; MOULD; NONHUMAN; PEACH; PENICILLIUM EXPANSUM; PICHIA; PLANT DAMAGE; YEAST;

PENICILLIUM EXPANSUM; PICHIA; PRUNUS PERSICA;

EID: 77956616277     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.041     Document Type: Article

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