Published in Scientific Papers. Series B, Horticulture, Vol. LXVIII, Issue 2
Written by Oana Elena TOAȘCĂ (COJOCARU), Cristina PETRIȘOR, Cătălin Viorel OLTENACU, Mihai GÎDEA
Fresh fruits are very perishable and susceptibile to damage very quickly after harvest during storage with significant losses of quality characteristics and thus of the yield. Chemical fungicides were intensively used to reduce the incidence of post-harvest diseases, maintaining quality and extend shelf life, but they led to the development of resistance to various pathogens and the appearance of residues on the fruit surface, which represents a risk for consumers. To minimize storage losses, a varied range of postharvest treatments have been evaluated to reduce fungal disease and extend the storage period of the fruits while maintaining the quality. The present review provides a brief overview on the use of different postharvest treatments with natural compounds and/or beneficial microorganisms and summarises information about their effect on maintaining quality, antioxidant capacity and reduce fungal diseases during fruit storage.
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