INFLUENCE OF PARABEN CONCENTRATION ON THE DEVELOPMENT OF GREEN AND BLUE MOLDS ON 'VALENCIA' ORANGE FRUIT
Abstract
Three paraben sodium salts (p-hydroxy-benzoate) were evaluated as postharvest treatments to control citrus green (GM) and blue (BM) mold, caused by Penicillium digitatum and Penicillium italicum, respectively. The curative activity of sodium methyl (SMP; at 0.1, 1, 10, 40, 70, 100, 150, 200 and 250 mM), ethyl (SEP; at 0.1, 1, 10, 20, 30, 40, 70, and 100 mM) and propyl (SPP; at 0.1, 1, 4, 7, 10, and 100 mM) paraben were evaluated on...
Paper Details
Title
INFLUENCE OF PARABEN CONCENTRATION ON THE DEVELOPMENT OF GREEN AND BLUE MOLDS ON 'VALENCIA' ORANGE FRUIT
Published Date
Jan 1, 2015
Journal
Issue
1065
Pages
1633 - 1637
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