The effect of biofumigation, through slow-release diffusors, of thyme and savory essential oils (EO), was evaluated on the control of postharvest diseases and quality of peaches and nectarines. EO fumigation was effective in controlling postharvest rots. Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days at 0 °C in sealed storage cabinets and then exposed at 20 ...

From a ‘farm to fork’ perspective, there are several phases in the production chain of fruits and vegetables which undesired microbial contaminations can attack foodstuff. In managing these diseases, harvest is crucial point for shifting intervention criteria. While preharvest, pest management consists tailored agricultural practices, postharvest, treated using specific (bio)technological appro...

We aimed to isolate and identify yeasts found in the tomato fruit in order to obtain isolates with biotechnological potential, such as in control of fungal diseases that damage postharvest fruits. We identified Candida orthopsilosis strains LT18 and LT24. This is the first report of this yeast on Lycopersicum esculentum fruits in Brazil.

Vitamin C (L-AA, ascorbic acid) has major functions in oxidative stress defense (e.g. ozone, pathogens, wounding, etc.) because of its antioxidant properties, and this leads to improved fruit quality, storage and increased resistance to postharvest storage diseases. It also protects humans from various important diseases. Fruit is the best food source of vitamin C, but while apple is the most h...

After rice and wheat, Potato (Solanum tuberosum L.) is the third most important food crop worldwide and provides high quality nutrition, especially food energy, vitamin C, potassium, protein and dietary fiber [1,2]. Due to their short production cycle, potatoes provide food faster than cereals or legumes and produce more food calories per hectare, and use less water as compared to either wheat ...

The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product’s visual, textural and nutritional quality are in h...