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Biocontrol activity and induced resistance as a possible mode of action for Aureobasidium pullulans against grey mould of strawberry fruit
Enhanced natural disease resistance in green strawberry fruit contributed to grey mould rot suppression by A. pullulans, and Bioassays showed that skin tissue from green fruit treated with A.pullulans had greater antifungal activity than control tissue.
Preformed antifungal compounds in strawberry fruit and flower tissues
SOME BIOCHEMICAL FACTORS UNDERLYING THE DIFFERENTIAL SUSCEPTIBILITY OF TWO PINEAPPLE CULTIVARS TO INTERNAL BROWNING DISORDER
Development of internal browning and some associated biochemical and physicochemical changes were investigated in the pineapple cultivar Mauritius and compared with those of a lesser susceptible cultivar Kew to identify the major factors underlying the cultivar resistance to the disorder.
Observations on infection of Capsicum annuum fruit by Glomerella cingulata and Colletotrichum capsici
Antifungal constituents of Limonia acidissima.
Antifungal activity, acid and sugar content in the wood apple (Limonia acidissima) and their relation to fungal development
Concentrations of the three antifungal compounds on unripe fruit shell increased during the first 4 days after harvest and then declined and remained much below those required to inhibit the development of three fungi on TLC plates.
Attack on tea by Xyleborus fornicatus: Inhibition of the symbiote, Monacrosporium ambrosium, by caffeine
Alternatives to synthetic fungicides in controlling postharvest anthracnose and stem-end rot in mango
Biological Activity of Four Antifungal Compounds in Immature Avocado
The amount of AvII and AvIV decreased to 53 and 64 μg/g fresh peel respectively in the fruit at the ripe stage at which neither AvI nor AvIII was detected, in coincidence with the onset of progressive lesion development by the fungus.
A Role for Pectinase and Protease Inhibitors in Fungal Rot Development in Tomato Fruits
B. atramentarium rotted wound-inoculated green tomato fruits and wounded or intact ripe fruits while G. cingulata developed rots only in ripe fruits and all three fungi produced proteolytic enzymes in vitro and in vivo.