Volatile organic compounds (VOCs) are chemical compounds whose saturation vapor
pressures are greater than 102 kPa at 25° C. Both plants and microorganisms produce …

Citrus fruits are subjected to various postharvest practices to safeguard them from
pathogenic microorganisms and preserve their nutritional value as well as flavor. The …

Citrus (Citrus spp.) species produce a variety of fruits that are popular worldwide. Citrus
fruits, however, are susceptible to postharvest decays caused by various pathogenic fungi …

Plants live in association with microorganisms, which are well known as a rich source of
specialized metabolites, including volatile compounds. The increasing numbers of …

In this research, postharvest citrus fruits with blue mold caused by Penicillium italicum were
treated with volatile organic compounds (VOCs) produced by Pseudomonas fluorescens ZX …

The primary postharvest diseases of kiwifruit are blue and gray mold which are caused by
Penicillium expansum and Botrytis cinerea, respectively, and result in serious economic …

Rotting caused by grey mould (Botrytis cinerea) is a concerning disease for numerous crops
both pre-and postharvest stages. Application of antagonistic yeasts is a promising strategy …

Botrytis cinerea is the most widely studied necrotrophic phytopathogenic fungus. It causes
economic losses that are difficult to calculate due to the large number of hosts. While there …

Phytopathogenic fungal growth in postharvest fruits and vegetables is responsible for 20–
25% of production losses. Volatile organic compounds (VOCs) have been gaining …

Aspergillus flavus and Aspergillus parasiticus are saprophytic fungi which can infect and
contaminate preharvest and postharvest food/feed with production of aflatoxins (B1, B2, and …