Combination of hot water, Bacillus amyloliquefaciens HF-01 and sodium bicarbonate treatments to control postharvest decay of mandarin fruit

2014 ◽  
Vol 88 ◽  
pp. 96-102 ◽  
Author(s):  
Peng Hong ◽  
Weining Hao ◽  
Jianjun Luo ◽  
Shaohua Chen ◽  
Meiying Hu ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Bacillus Amyloliquefaciens ◽  
Hot Water ◽  
Postharvest Decay

Sodium bicarbonate reduces postharvest decay development on melons

1997 ◽  
Vol 10 (3) ◽  
pp. 201-206 ◽  
Author(s):  
Y. Aharoni ◽  
E. Fallik ◽  
A. Copel ◽  
M. Gil ◽  
S. Grinberg ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Postharvest Decay ◽  
Decay Development

Effects of Hanseniaspora uvarum Integrated with Salicylic Acid or Sodium Bicarbonate on Postharvest Decay of Grapes

2013 ◽  
Vol 781-784 ◽  
pp. 1780-1785 ◽  
Author(s):  
Xiao Jie Qin ◽  
Hong Mei Xiao ◽  
Li Liu ◽  
Jin Xiang Gao ◽  
Xiao Xia Wang ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Sodium Bicarbonate ◽  
Titratable Acidity ◽  
Grey Mould ◽  
Integrated Approach ◽  
Soluble Solids ◽  
Postharvest Decay ◽  
Hanseniaspora Uvarum ◽  
Grape Fruit ◽  
Experimental Trials

This study was conducted to investigate the application of the antagonistic yeast strain ofHanseniaspora uvarumcombined with salicylic acid (SA) and sodium bicarbonate (SBC) to create an efficient integrated approach to control grey mould on grapes. The results indicated that the treatment of 1×108CFU/mlH. uvarumcombined with SA at 2 mM and combined with SBC at 2% resulted in a remarkably improved control ofB. cinereainfections on grapes at 25°C,RH 95%. In experimental trials, the average lesion diameter of the samples treated withH.uvarumplus 2 mM SA andH. uvarumplus 2% SBC after 3 days were both 0.81 cm, which were significantly smaller compared with that of the samples treated withH. uvarumindividually (0.891 cm; 0.9 cm) and with sterile distilled water (1.318 cm; 1.36 cm). Furthermore, integration ofH. uvarumwith SA and with SBC both significantly reduced the decay rate, leave rate, weight loss while maintained the firmness, titratable acidity (TA), total soluble solids (TSS) of the grapes. The proper combination of antagonist yeasts and chemical reagent can thus provide an effective strategy to reduce postharvest decay of grape fruit.

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