EFFICIENCY OF THREE BIOINSECTICIDES SPRAY IN PREHARVEST TO CONTROL PEACH FRUIT FLY DURING POSTHARVEST OF GUAVA SEEDLESS FRUITS
نویسندگان
چکیده
منابع مشابه
Preharvest Factors Influencing Postharvest Quality of Tropical and Subtropical Fruit
Climate/environment Rootstock/scion Planting design Pruning practices Pest management Irrigation Plant growth regulators Plant nutrition The goal for postharvest physiologists, whether they are working in basic or applied research, is to maximize the postharvest quality of horticultural commodities. Quality relates to several factors that can be commodity specific and mean different things to d...
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The effects of postharvest oxalic acid (OA) treatment on ethylene production, fruit quality, bioactive compounds and antioxidant activity of peach fruit, were examined. Fruits were treated with oxalic acid immediately after harvest and stored at 1° C and 90% relative humidity for 28 days. The oxalic acid treated peach fruit exhibited significantly lower levels of ethylene production, pH, total ...
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Peach is a highly corrosive fruit with a short shelf life (less than 7 days at room temperature)susceptible to diseases, pathogens and physical damage. The storage or marketable life ofhorticultural crops can be extended by various treatments applied to them after and/or beforeharvesting. Fruits are usually treated with a range of materials [(e.g. salicylic acid (SA)] to...
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Losses from postharvest fruit diseases range from 1 to 20 percent in the United States, depending on the commodity. The application of fungicides to fruits after harvest to reduce decay has been increasingly curtailed by the development of pathogen resistance to many key fungicides, the lack of replacement fungicides, negative public perception regarding the safety of pesticides and consequent ...
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The surface heat transfer efficiency of three heating media (water, and forced air with and without a water vapor-pressure deficit) was compared using four commodities: mango, papaya, grapefruit, and orange. Forced vapor-saturated-air (VFA), and water (HW) transferred heat most efficiently to the fruit surface. Thermal stress to the fruit was greatest during heating in VFA. Thermal diffusivity ...
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ژورنال
عنوان ژورنال: Zagazig Journal of Agricultural Research
سال: 2016
ISSN: 1110-0338
DOI: 10.21608/zjar.2016.101570