Effects of cinnamon extract, chitosan coating, hot water treatment and their combinations on crown rot disease and quality of banana fruit

The antifungal activities of cinnamon extract (CE), piper extract (PE) and garlic extract (GE) were evaluated on banana crown rot fungi ( Colletotrichum musae, Fusarium spp. and Lasiodiplodia theobromae) in vitro. The assay was conducted with extracts of CE, PE and GE with concentrations of 0, 0.1,...

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Veröffentlicht in:	Postharvest biology and technology 2007-09, Vol.45 (3), p.333-340
Hauptverfasser:	Win, N. Kyu Kyu, Jitareerat, P., Kanlayanarat, S., Sangchote, S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Allium sativum antifungal properties Aroma and flavouring agent industries Banana bananas Biological and medical sciences Chitosan Cinnamon coatings Colletotrichum musae Crown rot Food industries Fruit and vegetable industries fruit quality Fundamental and applied biological sciences. Psychology Fusarium garlic Hot water treatment Lasiodiplodia theobromae Musa Musa AAA group Musa acuminata Piper plant extracts postharvest physiology Quality ripening shelf life Solanum tuberosum
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