The Current State of Knowledge about Essential Oil Fumigation for Quality of Crops during Postharvest

Effect of Peppermint Oil on the Storage Quality of White Button Mushrooms (Agaricus bisporus)

(2020) Tongtong Qu et al.   Food and Bioprocess Technology

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

(2020) Renata M. Sumalan et al.   MOLECULES

Preharvest and Postharvest Application of Garlic and Rosemary Essential Oils for Controlling Anthracnose and Quality Assessment of Strawberry Fruit During Cold Storage

(2020) Somaieh Hosseini et al.   Frontiers in Microbiology

Monitoring of the PAL Enzymatic Activity and Polyphenolic Compounds in Leaves and Fruits of Two Myrtle Cultivars during Maturation

(2020) Silvia Medda et al.   Agriculture-Basel

Effect of citronella essential oil fumigation on sprout suppression and quality of potato tubers during storage

(2019) Bin Jia et al.   FOOD CHEMISTRY

Effect of eugenol fumigation treatment on chilling injury and CBF gene expression in eggplant fruit during cold storage

(2019) Qihui Huang et al.   FOOD CHEMISTRY

Role of Catalase in Oxidative Stress- and Age-Associated Degenerative Diseases

(2019) Ankita Nandi et al.   Oxidative Medicine and Cellular Longevity

Chitosan nanoparticles-loaded Citrus aurantium essential oil: a novel delivery system for preserving the postharvest quality of Agaricus bisporus

(2018) Roghayeh Karimirad et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of active lipid-based coating incorporated with nanoclay and orange peel essential oil on physicochemical properties of Citrus sinensis

(2018) Seyedeh Zahra Nasirifar et al.   Food Science & Nutrition

Effects of Essential Oil Vapour Treatment on the Postharvest Disease Control and Different Defence Responses in Two Mango (Mangifera indica L.) Cultivars

(2017) Anand Babu Perumal et al.   Food and Bioprocess Technology

Selected essential oil vapours inhibit growth of Aspergillus spp. in oats with improved consumer acceptability

(2017) Matěj Božik et al.   INDUSTRIAL CROPS AND PRODUCTS

Expression of pathogenesis-related (PR) genes in avocados fumigated with thyme oil vapours and control of anthracnose

(2016) Malick Bill et al.   FOOD CHEMISTRY

Overall Quality Properties of Kiwifruit Treated by Cinnamaldehyde and Citral: Microbial, Antioxidant Capacity during Cold Storage

(2016) Yuan Wang et al.   JOURNAL OF FOOD SCIENCE

Effect of chitosan beads incorporated with lavender or red thyme essential oils in inhibiting Botrytis cinerea and their application in strawberry packaging system

(2016) Jurmkwan Sangsuwan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solidago canadensis L. Essential Oil Vapor Effectively Inhibits Botrytis cinerea Growth and Preserves Postharvest Quality of Strawberry as a Food Model System

(2016) Shumin Liu et al.   Frontiers in Microbiology

Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

(2015) Tianjia Jiang et al.   FOOD CHEMISTRY

Application of lemongrass oil in vapour phase for the effective control of anthracnose of ‘Sekaki’ papaya

(2015) A. Ali et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effects of allyl isothiocyanate treatment on postharvest quality and the activities of antioxidant enzymes of mulberry fruit

(2015) Hangjun Chen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Postharvest application of 4-methoxy cinnamic acid for extending the shelf life of mushroom (Agaricus bisporus)

(2015) Yong-Hua Hu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Efficiency ofArtemisia nilagirica(Clarke) Pamp. essential oil as a mycotoxicant against postharvest mycobiota of table grapes

(2014) Nivedita Sonker et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Enhancing stability of essential oils by microencapsulation for preservation of button mushroom during postharvest

(2014) Majid Alikhani-Koupaei et al.   Food Science & Nutrition

Antioxidant and anti-fatigue effects of anthocyanins of mulberry juice purification (MJP) and mulberry marc purification (MMP) from different varieties mulberry fruit in China

(2013) Dong-Qing Jiang et al.   FOOD AND CHEMICAL TOXICOLOGY

Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment

(2013) Mengsha Gao et al.   FOOD CHEMISTRY

Thyme oil vapour and modified atmosphere packaging reduce anthracnose incidence and maintain fruit quality in avocado

(2013) Periyar Selvam Sellamuthu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Essential oil vapours suppress the development of anthracnose and enhance defence related and antioxidant enzyme activities in avocado fruit

(2013) Periyar Selvam Sellamuthu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antifungal protection and antioxidant enhancement of table grapes treated with emulsions, vapors, and coatings of cinnamon leaf oil

(2013) B.G. Melgarejo-Flores et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables

(2012) Sze Ying Leong et al.   FOOD CHEMISTRY

Enhancing Antioxidant Capacity and Reducing Decay of Chinese Bayberries by Essential Oils

(2012) Peng Jin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Postharvest Application of Methyl Jasmonate for Improving Quality Retention of Agaricus bisporus Fruit Bodies

(2012) Demei Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry

(2012) A. Perdones et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Enhancement of anthocyanins and selected aroma compounds in strawberry fruits through methyl jasmonate vapor treatment

(2010) Fernando de la Peña Moreno et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of allyl isothiocyanate on antioxidant enzyme activities, flavonoids and post-harvest fruit quality of blueberries (Vaccinium corymbosum L., cv. Duke)

(2010) Shiow Y. Wang et al.   FOOD CHEMISTRY

Effect of Methyl Jasmonate in Combination with Ethanol Treatment on Postharvest Decay and Antioxidant Capacity in Chinese Bayberries

(2010) Kaituo Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical Composition and Antioxidant Activities ofRussula griseocarnosasp. nov.

(2010) Xin-Hua Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibitory effect of essential oils against Colletotrichum gloeosporioides and Rhizopus stolonifer in stored papaya fruit and their possible application in coatings

(2010) E. Bosquez-Molina et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Control of Colletotrichum gloeosporioides (penz.) Sacc. In yellow passion fruit using Cymbopogon citratus essential oil

(2009) Nina Duarte Anaruma et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Effect of allyl isothiocyanate on antioxidants and fruit decay of blueberries

(2009) Shiow Y. Wang et al.   FOOD CHEMISTRY

Methyl Jasmonate Reduces Decay and Enhances Antioxidant Capacity in Chinese Bayberries

(2009) Kaituo Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carbon metabolism of peach fruit after harvest: changes in enzymes involved in organic acid and sugar level modifications

(2009) J. Borsani et al.   JOURNAL OF EXPERIMENTAL BOTANY

Enhancing disease resistance in peach fruit with methyl jasmonate

(2009) Peng Jin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Increasing Antioxidant Activity and Reducing Decay of Blueberries by Essential Oils

(2008) Chien Y. Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of sucrose loss during cold storage in Japanese pear (Pyrus pyrifolia Nakai) by 1-MCP

(2008) Akihiro Itai et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The addition of essential oils to MAP as a tool to maintain the overall quality of fruits

(2008) María Serrano et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY