The world's population is growing, which requires more resources, including food. Some necessary foods, such as berries, are very perishable fresh products that suffer contamination by pathogens, generating great economic losses. Various physical and chemical strategies have been used to mitigate these losses over the years, use of pesticides. However, negative impact on environment human healt...

Postharvest losses from fungal pathogens to essential fruits and vegetables are enormous alarming. Orthodox synthetic fungicides being used as a regular practice restrict these losses. However, now by knowing the hazards of chemical-based fungicides, situation demands alternative green technology. Consequently, many angiosperms plant extracts have been evaluated for their antifungal nature achi...

Postharvest diseases cause huge postharvest losses of horticultural fresh produce. Cooling and synthetic fungicide are used as traditional preservation technology. Recently, induced resistance has been thought to be an optional perhaps alternative 1-methylcyclopropylene (1-MCP) salicylic acid (SA) two more common chemical agents mostly a preservative for harvested fruit in order achieve better ...

Standard colour measurements can pose a serious problem for interpretation. For tomatoes the maturity at harvest does affect the colour that can maximally be obtained during postharvest storage. For more mature fruit up to 2 units (compared to 18 units tops) were found. This effect was ascribed to the level of a precursor produced during growth. More mature fruit also exhibit a more pronounced ...