Identifying natural volatile compounds that control gray mold (Botrytis cinerea) during postharvest storage of strawberry, blackberry, and grape

@article{Archbold1997IdentifyingNV,
  title={Identifying natural volatile compounds that control gray mold (Botrytis cinerea) during postharvest storage of strawberry, blackberry, and grape},
  author={Douglas D. Archbold and Thomas R. Hamilton-Kemp and Mary Margaret Barth and Bruce E. Langlois},
  journal={Journal of Agricultural and Food Chemistry},
  year={1997},
  volume={45},
  pages={4032-4037}
}
Botrytis-inoculated fruit were treated with three levels of naturally occurring volatile compounds in capped bottles and rated for Botrytis development and evidence of phytotoxicity during 7 days of storage at 2 °C followed by 3−6 more days at 22 °C for strawberry and 7 days at 15 °C for blackberry and grape. Hexanal, 1-hexanol, (E)-2-hexen-1-ol, (Z)-6-nonenal, (E)-3-nonen-2-one, methyl salicylate, and methyl benzoate exhibited potential as postharvest fumigants for control of Botrytis on… 

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