Superficial scald is a physiological disorder causing brown or black patches on fruit skin that
appears during or after storage on apples and pears. At least partial control of the disorder …

Research on food waste is a topic of paramount significance, which is also reflected in a
growing number of reports and scientific papers published online as well as in scientific …

ABSTRACT Apples (Malus domestica Borkh. cv. Gala) were heat‐treated at 38C for 4 days
(heat treatment [HT]) before or after coated with 1% chitosan (CTS). Following treatment …

The effect of hot water dip** (HWD) at 40, 44 and 48° C for 6 and 12 min on germination of
conidia of brown rot fungus (Monilinia laxa) in vitro and the effect of HWD at 48° C for 6 and …

Blue mold and bitter rot, caused by Penicillium expansum and Colletotrichum
gloeosporioides, respectively, are two of the most devastating diseases during and after …

International literature is lacking quantified information about the impact of raising demands
for attractive appearances and the private standards on food loss and associated effects on …

Apple fruits of different cultivars were heat-treated at 38° C for 4 d immediately after harvest,
then stored at 0° C for 6 weeks ('Gala') or 4 months ('Golden Delicious' and 'Red Fuji'). Upon …

Superficial scald (SS) is a detrimental postharvest physiological disorder on apples and
pears during mid and long-term cold storage. Since diphenylamine (DPA) and ethoxyquin …

Background Apples are subject to a high degree of fungal diseases, but the use of synthetic
fungicides has been questioned because of public safety concerns, social rejection, and the …

Abstract Changes in qualities of 'Red Fuji'and 'Golden Delicious' apples in response to
different heat treatments (45 and 60° C) following cold storage were investigated. Quality …