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

  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},
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… 

Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage

VOCs of Hanseniaspora uvarum fumigated strawberry fruit showed increased contents of methyl caproate, methyl octanoate, and methyl caprylate in postharvest cold storage, and expression levels of related key enzyme genes were consistently increased in strawberry fruit after H. u varum VOCs fumigation.

Postharvest Highbush Blueberry Fruit Antimicrobial Volatile Profiles in Relation to Anthracnose Fruit Rot Resistance

The results suggest that, although antimicrobial aldehydes and terpenes emitted from fully ripe highbush blueberry fruit and extracts might be important flavor and aroma components, they do not significantly contribute to disease resistance against anthracnose fruit rot.

Fumigating 'Crimson Seedless' Table Grapes with (E)-2-Hexenal Reduces Mold during Long-term Postharvest Storage

Control of mold by (E)-2-hexenal fumigation persisted through 12 days of 20 °C storage, even though mold generally increased in all treatments.

Control of Penicillium expansum by plant volatile compounds

Nine plant volatiles were tested for their activity in vitro and in vivo against Penicillium expansum, the cause of blue mould of pear, and the four most active compounds in in vitro studies were tested in vivo as fumigants against blue mould on pear cv.

Control of Postharvest Decay by Fumigation with Acetic Acid or Plant Volatile Compounds

Stored pome, stone fruit and berry crops are subject to postharvest decay if they are not protected against plant pathogens such as Botrytis cinerea, Penicillium expansum, Monilinia spp., or Rhizopus

Methyl anthranilate and γ-decalactone inhibit strawberry pathogen growth and achene Germination.

Findings show that two compounds contributing to strawberry flavor may also contribute to shelf life and suggest that γ-decalactone may play an ecological role by preventing premature germination.

Fumigation of Stored Pome Fruit with Hexanal Reduces Blue and Gray Mold Decay

A strategy for controlling postharvest decay was developed by which fruit were treated 2 weeks before harvest with cyprodinil, followed by fumigation with hexanal immediately after harvest, which produced the highest number of mold-free fruit and the least amount of gray and blue mold decay in 2003 and 2004 on pears stored for 4 months.