Hot water, sodium carbonate, and sodium bicarbonate for the control of postharvest green and blue molds of clementine mandarins

Clementine mandarins cv. ‘Clemenules’, artificially inoculated with Penicillium digitatum or Penicillium italicum, were immersed in 0, 2, or 3% (w/v) sodium carbonate (SC) solutions at 20, 45 or 50 °C for 60 or 150 s. Decay incidence was determined after 7 days of storage at 20 °C and 90% relative h...

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