Postharvest diseases caused by fungal pathogens are significant contributors to the
postharvest losses of fruits. Moreover, some fungal pathogens produce mycotoxins, which …

Fruits are highly susceptible to postharvest losses induced majorly by postharvest diseases.
Peach are favored by consumers because of their high nutritional value and delicious taste …

This study tested the efficacy of plant essential oils (EOs) for controlling rot in post-harvest
peaches. Three fungal pathogens from naturally infected peaches were isolated and …

Gray mold and brown rot, caused respectively by Botrytis cinerea and Monilinia spp., are
fungal diseases responsible for significant losses during the storage of fruit and vegetables …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

Cucumber (Cucumis sativus L.) is one of the most significant and frequently produced
vegetable crops. However, because of its high perishability, keeping its quality from the farm …

Essential oils have received increasing attention as natural additives for the shelf-life
extension of food products due to the risk in using synthetic preservatives. Synthetic …

Antifungal activity and biochemical changes in jujube fruit treated with the synergistic
combinations of some essential oils were investigated to extend the postharvest shelf-life …

This work has been aimed at studying the effect of red thyme oil (RTO, Thymus vulgaris L.)
on the shelf-life and Penicillium decay of oranges during cold storage. RTO vapours …

The efficacy of thyme and savory essential oils were investigated against Botrytis cinerea on
apple fruit. Apples treated with thyme and savory essential oils showed significantly lower …