Essential oils affect the development of apricot brown rot during post-harvest storage

An Apricot is an important but highly perishable stone fruit. It suffers huge post-harvest losses mainly due to brown rot caused by Monilinia fructicola . The current study investigates the effect of essential oils (EOs) to reduce postharvest losses in apricot due to brown rot. The Gas Chromatograph...

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Veröffentlicht in:	Horticulture, environment and biotechnology environment and biotechnology, 2023-08, Vol.64 (4), p.643-654
Hauptverfasser:	Ali Sultan, Qaiser, Wahab, Said
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Apricots Biomedical and Life Sciences Brown rot Essential oils Fruits Gas chromatography Life Sciences Mass spectrometry Mass spectroscopy Microorganisms Monilinia fructicola Mycelia Oils & fats Plant Breeding/Biotechnology Plant Ecology Plant Physiology Post-harvest decay Research Report Storage Vegetable oils
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