Effect of 1‐methylcyclopropene on anthracnose rot caused by Colletotrichum acutatum and disease resistance in loquat fruit

BACKGOUND: Loquat (Eriobotrya japonica Lindl.) fruit are susceptible to fungal decay during postharvest storage at ambient temperature. The control of postharvest diseases of loquat is based primarily on the use of synthetic fungicides. To look for an alternative method for disease control, we investigated the effect of 1‐methylcyclopropene (1‐MCP) on controlling anthracnose rot caused by Colletotrichum acutatum of loquat fruit. RESULTS: 1‐MCP treatment significantly reduced decay incidence of loquat fruit. The treatment markedly inhibited accumulation of superoxide radicals and hydrogen peroxide and maintained higher superoxide dismutase, catalase and ascorbate peroxidase. Meanwhile, 1‐MCP treatment induced higher activities of two defense‐related enzymes—chitinase and β‐1,3‐glucanase—during 6 days' storage. Furthermore, the treatment inhibited increases in fruit firmness and internal browning index, and maintained higher extractable juice rate, total soluble solids and titratable acidity contents, thereby delaying the development of senescence. CONCLUSION: 1‐MCP was effective in reducing decay and might have enhanced the disease resistance in loquat fruit by increasing chitinase and β‐1,3‐glucanase, and maintained natural resistance by delaying senescence development. Copyright © 2010 Society of Chemical Industry     

Enhancing disease resistance in peach fruit with methyl jasmonate

BACKGROUND: Peaches are susceptible to microbial decay during postharvest distribution at ambient temperature. To search for effective alternatives to currently used fungicides for disease control, in this study the effect of methyl jasmonate (MeJA) on disease resistance and fruit decay of peaches after harvest in response to pathogen attack was investigated. RESULTS: Freshly harvested peaches were treated with 1 µmol L^?1 MeJA vapour at 20 °C for 24 h. At 0, 12, 24 and 36 h after this treatment, both treated and untreated fruits were artificially wounded and inoculated with Penicillium expansum, Botrytis cinerea or Rhizopus stolonifer spore suspension (1 × 10⁵ spores mL^?1) and then incubated at 20 °C for 6 days. MeJA treatment significantly reduced the postharvest diseases. Incubation for 12 h was the optimal length of time after MeJA treatment, resulting in the lowest disease incidence and lesion diameter for all pathogens. The activities of defence enzymes including chitinase, β‐1,3‐glucanase, phenylalanine ammonia‐lyase, polyphenol oxidase and peroxidase were enhanced by MeJA treatment, and the level of total phenolics in MeJA‐treated fruit was also higher than that in control fruit. In addition, MeJA affected hydrogen peroxide (H₂O₂)‐metabolising enzymes such as superoxide dismutase, catalase and ascorbate peroxidase and induced a higher level of H₂O₂ during incubation, which might serve as a signal to induce resistance against P. expansum. CONCLUSION: MeJA was effective in reducing decay and might enhance disease resistance in peach fruit by increasing levels of antipathogenic proteins and antimicrobial phenolic compounds. Copyright © 2009 Society of Chemical Industry     

Effect of methyl jasmonate on quality and antioxidant activity of postharvest loquat fruit

BACKGOUND: Loquat fruit is rich in natural antioxidants and has shown a remarkably high antioxidant activity. To search for an effective method for maintaining or even improving antioxidant activity during postharvest storage, we investigated the effect of 10 µmol L^?1 methyl jasmonate (MeJA) treatment on levels of major individual sugars and organic acids, total phenolics, total carotenoids, total flavonoids and antioxidant activity in loquat fruit during storage at 1 °C for 35 days. RESULTS: The MeJA‐treated fruit exhibited significantly lower levels of respiration rate, ethylene production, phenylalanine ammonia‐lyase and polyphenol oxidase activities, and higher levels of sugars, organic acids, total phenolics and total flavonoids than control fruit. Meanwhile, the treatment also maintained significantly higher antioxidant activity as measured by the scavenging capacity against 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), superoxide and hydroxyl radicals, and by the reducing power test compared to the control. There was a significant positive linear relationship between total phenolic content and DPPH radical scavenging activity. CONCLUSION: MeJA treatment can improve the quality and functional properties of harvested loquat fruit by maintaining a higher level of antioxidants and enhancing antioxidant activity. Copyright © 2009 Society of Chemical Industry     

Effects of short‐term N2 treatment on quality and antioxidant ability of loquat fruit during cold storage

BACKGROUND: Loquat fruit is susceptible to microbial decay and quality deterioration during postharvest distribution. In this study, in a search for effective alternatives to methods currently used for quality maintenance, the effects of short‐term pre‐storage N₂ treatment on the quality and antioxidant ability of loquat fruit were investigated. RESULTS: Loquat fruits were exposed to 100% N₂ for 6 h at 20 °C and then stored at 5 °C for 35 days. Short‐term N₂ treatment significantly delayed the increase in fruit decay rate and decreases in total soluble solid and titratable acidity contents, thereby maintaining better eating quality and extending the storage life of fruits. It also markedly delayed increases in membrane permeability, malondialdehyde content and superoxide anion production rate. In addition, N₂‐treated fruits exhibited significantly higher superoxide dismutase and catalase activities and lower lipoxygenase activity than control fruits. CONCLUSION: Short‐term pre‐storage N₂ treatment effectively reduced fruit decay and maintained quality in loquat fruits during cold storage. The reduction in fruit decay and quality deterioration by the treatment was correlated with enhanced antioxidant ability and reduced lipid peroxidation. Copyright © 2009 Society of Chemical Industry     

Postharvest physiology and technology of loquat (Eriobotrya japonica Lindl.) fruit

Loquat (Eriobotrya japonica Lindl.) is a subtropical evergreen tree whose fruit is consumed both fresh and processed. Loquat fruit is a good source of minerals and carotenoids, while the kernel is rich in protein and carbohydrates. It has been considered a non‐climacteric fruit, but there is evidence that some cultivars have a ripening pattern similar to that of climacteric fruits. The fruit has a short postharvest life at ambient temperatures and is susceptible to physical and mechanical damage, loss of moisture and nutrients, and decay. Low‐temperature storage extends the shelf life of loquat fruit, but some cultivars are severely affected by chilling injury and flesh browning during cold storage. Purple spot, browning and leatheriness are major postharvest disorders. The shelf life of loquat can be extended by modified or controlled atmosphere storage as well as by postharvest treatment with 1‐methyl cyclopropene or methyl jasmonate. © 2014 Society of Chemical Industry     

Biocontrol of Postharvest Anthracnose of Mango Fruit with Debaryomyces Nepalensis and Effects on Storage Quality and Postharvest Physiology

Anthracnose is presently recognized as one of the most important postharvest disease of mango worldwide. To control the disease, chemical fungicides for a long time was widely used among fruit farmers, but recently found that pathogen had developed increasingly resistance to it. With people's growing desire of healthy and green food, finding new and environmentally friendly biological control approach was very necessary. In this paper, we provided a kind of new antagonistic yeast which enriched the strain resources and the efficacy of Debaryomyces nepalensis against postharvest anthracnose of mango fruit and the influence on quality parameters were investigated. The results showed that the decay incidence and lesion diameter of postharvest anthracnose of mango treated by D. nepalensis were significantly reduced compared with the control fruit stored at 25 °C for 30 d or at 15 °C for 40 d, and the higher concentration of D. nepalensis was, the better the efficacy of the biocontrol was. Study also found that 1 h was the best treatment duration and antagonistic yeast inoculated earlier had good biocontrol effect on anthracnose. Meanwhile, treatment by D. nepalensis could significantly reduce postharvest anthracnose of mango, delay the decrease in firmness, TSS, TA, and ascorbic acid value, and do not impair surface color during postharvest storage. Moreover, the increase in MDA (malondialdehyde) content and increase in cell membrane permeability of fruit treated by D. nepalensis was highly inhibited. The results suggested D. nepalensis treatment could not only maintain storage quality of mango fruit, but also decrease the decay incidence to anthracnose disease. All these results indicated that D. nepalensis has great potential for development of commercial formulations to control postharvest pathogens of mango fruit.     

Combination of UV‐C Treatment and Metschnikowia pulcherrimas for Controlling Alternaria Rot in Postharvest Winter Jujube Fruit

The potential of using antagonistic yeast Metschnikowia pulcherrimas alone or in combination with ultraviolet‐C (UV‐C) treatment for controlling Alternaria rot of winter jujube, and its effects on postharvest quality of fruit was investigated. The results showed that spore germination of Alternaria alternata was significantly inhibited by each of the 3 doses (1, 5, and 10 kJ m^?2) in vitro. In vivo, UV‐C treatment (5 kJ m^?2) or antagonist yeast was capable of reducing the percentage of infected wounds and lesion diameter in artificially inoculated jujube fruits, however, in fruit treated with combination of UV‐C treatment and M. pulcherrima, the percentage of infected wounds and lesion diameter was only 16.0% and 0.60 cm, respectively. The decay incidence on winter jujube fruits treated with the combination of UV‐C treatment and M. pulcherrima was 23% after storage at 0 ± 1 °C for 45 d followed by 22 °C for 7 d. None of the treatments impaired quality parameters of jujube fruit. Thus, the combination of UV‐C radiation and M. pulcherrima could be an alternative to synthetic fungicides for controlling postharvest Alternaria rot of winter jujube.     

A combination of hot air treatment and nano‐packing reduces fruit decay and maintains quality in postharvest Chinese bayberries

BACKGOUND: Chinese bayberry is susceptible to microbial decay during postharvest handling and storage. To search for effective alternatives to currently used fungicides for disease control, the efficacy of hot air (HA) treatment at 48 °C for 3 h alone or in combination with nano‐packing (NP) containing nano‐TiO₂ and nano‐Ag in controlling green mould decay caused by Penicillium citrinum and natural decay, and their effects on fruit quality in harvested Chinese bayberries were investigated in this study. RESULTS: The combined treatment of HA and NP resulted in a remarkably improved control of green mould and natural decay in Chinese bayberries compared with treatment of HA or NP alone. The in vitro growth of P. citrinum was significantly inhibited by individual HA or NP. In addition, HA in combination with NP showed interactive effect on inhibiting fruit respiration, ethylene production and membrane lipid peroxidation, and maintained higher fruit firmness and DPPH radical scavenging activity. CONCLUSION: These results suggest that a combination of HA treatment and NP may be a useful technique to reduce fruit decay and maintain quality in Chinese bayberries during postharvest storage and retail conditions. Copyright © 2010 Society of Chemical Industry     

Acetylsalicylic acid alleviates chilling injury of postharvest loquat (Eriobotrya japonica Lindl.) fruit

Loquat (Eriobotrya japonica Lindl. cv. Luoyangqing) is a chilling-sensitive fruit and therefore has a limited postharvest life. While fruit stored at 5 °C retained its acceptable quality after 39 days, fruit stored at 0 °C had chilling injury with the symptoms of tissue browning and lignification, decrease in percentage juice, increase in superoxide free radical production, electric conductivity and lignification enzyme activities, including phenylalanine ammonia lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), and guaiacol-peroxidase (G-POD). Such chilling injury symptoms became more severe after fruit were moved to 20 °C shelf life. A postharvest application of 1 mmol/L aqueous acetylsalicylic acid (ASA, a derivative of salicylic acid) to loquat fruit significantly alleviated chilling injury symptoms, inhibited accumulation of superoxide free radical, and reduced PAL, CAD, and G-POD activities. ASA treatment impairing the accumulation of superoxide free radical may prevent chilling injury and lignification in loquat.     

Suppression of postharvest blue mould of apple fruit by Cryptococcus laurentii and N6‐benzyladenine

BACKGROUND: Cryptococcus laurentii is a well‐known postharvest yeast antagonist. N⁶‐benzyladenine (6‐BA), a cytokinin plant hormone, has a role in retarding ripening and senescence of harvested produce. This study was conducted to evaluate the efficacy of C. laurentii and 6‐BA in reducing the blue mould disease of apple fruit. RESULTS: The combination of C. laurentii with 6‐BA (20 µg mL^?1) was more effective in suppressing the Penicillium expansum infection in apple fruit wounds than C. laurentii alone, although 6‐BA (20 µg mL^?1) alone neither affected the growth of C. laurentii nor reduced the incidence of the blue mould disease in vivo. Moreover, treatment of apple fruit with C. laurentii and 6‐BA (20 µg mL^?1) resulted in stimulation of superoxide dismutase activity but in inhibition of the increase in peroxidase activity. CONCLUSION: 6‐BA (20 µg mL^?1) could enhance the efficacy of C. laurentii in reducing the postharvest blue mould disease of apple fruit, which offered great potential in minimizing the postharvest decay of apple fruit in an integrated pest management strategy. Copyright © 2008 Society of Chemical Industry     

Effects of 1‐methylcyclopropene on oxidative damage,phospholipases and chilling injury in loquat fruit

BACKGROUND: Low‐temperature storage is commonly used for loquat (Eriobotrya japonica Lindl.) fruit to inhibit decay and extend postharvest life, but it also increases the severity of chilling injury (CI) in red‐fleshed fruit. 1‐Methylcyclopropene (1‐MCP) has been used to reduce the development of CI in cold‐stored loquat. However, the effects of 1‐MCP on changes in antioxidant system and phospholipase activity and their relation to CI have not been investigated. The objective of this study was to determine whether the 1‐MCP‐induced modification in antioxidant system and phospholipase activity is linked to the reduced CI in cold‐stored loquat fruit. RESULTS: 1‐MCP treatment significantly alleviated CI in ‘Fuyang’ loquat fruit. The treatment markedly inhibited the accumulation of malondialdehyde, superoxide radicals and hydrogen peroxide and the increase in electrolyte leakage. In addition, 1‐MCP‐treated fruit exhibited significantly higher catalase activity and lower lipoxygenase (LOX) and phospholipase C (PLC) activities than control fruit during storage. CONCLUSION: These results suggest that LOX and PLC are associated with the induction of CI in loquat fruit. 1‐MCP might reduce CI by inhibiting LOX and PLC activities and alleviating oxidative damage. Copyright © 2009 Society of Chemical Industry     

Reducing Chilling Injury of Loquat Fruit by Combined Treatment with Hot Air and Methyl Jasmonate

The effects of a combined treatment of hot air (HA, 38 °C for 6 h) and methyl jasmonate (MeJA, 16 μmol L^?1) on chilling injury, fruit quality, and physiological changes in loquat fruit stored at 1 °C were investigated. The results showed that treatment with HA or MeJA alone both significantly alleviated chilling injury in loquat fruit compared with the control, while their combination had the lowest level of chilling injury symptoms and highest quality. The activities of antioxidant enzymes such as superoxide dismutase, ascorbate peroxidase, and catalase were enhanced by the combination of HA and MeJA. In addition, the combined treatment significantly inhibited the activities of phenylalanine ammonia-lyase, peroxidase, and polyphenol oxidase, which resulted in lower lignin content. Highest level of polygalacturonase activity and water-soluble pectin content and lowest level of protopectin content were also observed in the combined treatment. These results suggested that the enhanced chilling tolerance by combination of HA and MeJA treatment in loquat fruit was related to the induction of antioxidant enzymes and the inhibition of lignin biosynthesis. The combination of HA and MeJA treatment could be a useful technique to alleviate chilling injury and maintain quality of loquat fruit during cold storage.     

MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents

Loquat fruit were pretreated with 10 μmol l⁻¹ methyl jasmonate (MeJA) for 24 h at 20 °C and then stored at 1 °C for 35 days to investigate the effect of MeJA treatment on chilling injury (CI) and changes in the contents of proline and γ-aminobutyric acid (GABA). The control fruit exhibited severe flesh leatheriness, a specific CI symptom, after 21 days of storage at 1 °C, but it was reduced in MeJA-treated fruit. During the development of CI in fruit, proline and GABA accumulated with the storage time, while MeJA treatment enhanced the increases in proline and GABA contents. The MeJA-treated fruit exhibited higher activities of Δ¹-pyrroline-5-carboxylate synthetase (P5CS), ornithine δ-aminotransferase (OAT) and glutamate decarboxylase (GAD), and lower proline dehydrogenase (PDH) activity than control during storage. These results suggest that the reduction in CI in loquat fruit by MeJA may be due to the increased proline and GABA contents.     

Ripe rot of south‐eastern Australian wine grapes is caused by two species of Colletotrichum: C. acutatum and C. gloeosporioides with differences in infection and fungicide sensitivity

Background and Aims: Ripe rot of grapes is widespread in subtropical vineyards of south‐eastern Australia. We aimed to re‐evaluate the causative agent(s), berry susceptibility, fungicide sensitivity and differences in histopathology. Methods and Results: Both Colletotrichum acutatum and C. gloeosporioides were shown to be responsible for ripe rot in three vineyards surveyed in the Hastings Valley, NSW in 2007 and 2009. Observation on detached berries of Vitis vinifera (cv. Cabernet Sauvignon and Chardonnay) revealed that C. acutatum had a faster infection rate than C. gloeosporioides. C. acutatum also formed appressoria and penetrated grape tissue faster than C. gloeosporioides, which produced longer hyphae on the berry surface before penetration. Both C. acutatum and C. gloeosporioides produced acervuli 48 h after inoculation. In contrast, spore germination rates and growth rates on potato dextrose agar were greater for C. gloeosporioides. The two species differed in their sensitivity to the fungicides benomyl, captan and triadimenol. C. acutatum was significantly more sensitive to captan and triadimenol, whereas C. gloeosporioides was more sensitive to benomyl. Conclusions: Both C. acutatum and C. gloeosporioides cause ripe rot of wine grapes in Australia. Subtle differences in the infection process may explain the relative prevalence of the two species. Significance of the Study: This study confirms the involvement of C. acutatum and C. gloeosporioides in ripe rot of grapes in Australia. Knowledge of growth characteristics and fungicide sensitivity of ripe rot pathogens should aid disease management strategies.     

Antifungal activity of water‐soluble chitosan against Colletotrichum capsici in postharvest chili pepper

Experimental results proved that the development of Colletotrichum capsici B4 is extremely sensitive to water‐soluble chitosan (WSC) and inhibitory effects increase with increasing concentrations of WSC. In the in vitro test, the results showed that the entire prevention of conidial germination and mycelial diameter development are recognized in a potato dextrose agar medium containing 0.4% and 0.8% WSC, respectively. WSC was more efficient in a potato dextrose broth where it absolutely prevented the mycelial development of C. capsici B4 at a concentration of 0.32%. WSC treatments considerably decreased disease prevalence and the lesion diameter of anthracnose disease on chilli pepper fruits in the in vivo experiments. Experiments in biochemistry indicated that the activities of the key defense‐related enzymes in peel, consisting of chitinase, β‐1,3‐glucanase and total phenolic content, were increased by both C. capsici B4 infection and C. capsici B4 treatment, and was further treated with a 0.5% WSC concentration.

Practical applications

From the present studies we conclude that water‐soluble chitosan (WSC) can directly inhibit the development of C. capsici B4 isolated from infected chili pepper fruits showing typical symptoms of anthracnose in in vitro and effectively control anthracnose in chili pepper fruit in in vivo with concentration‐dependent antifungal effects. These findings suggest that WSC may be recognized as a feasible effective alternative to artificial fungicides for postharvest disease control of chili pepper fruits.     

Use of UV-C treatment to inhibit the microbial growth and maintain the quality of Yali pear

Abstract: The effects of UV-C radiation on microbial growth in vitro (Monilinia fruticola) and in inoculated Yali pears (Pyrus bretschneideri Rehd.) were investigated. Moreover, postharvest quality and the activities of defense and antioxidant enzymes were analyzed after the pears were exposed to UV-C irradiation at an energy level of 5 kJ m⁻².The results showed that spore germination of M. fructicola was significantly inhibited by each of the 3 doses (1, 5, and 10 kJ m⁻²) in vitro. In the in vivo assays, lesion diameter on the fruit being inoculated before or after the UV-C treatment was both significantly lower than that on the fruit of control. Meanwhile, the activities of phenylalanine ammonia lyase, β-1,3-glucanase, superoxide dismutase, catalase, and glutathione reductase were induced to high levels by UV-C treatment. We conclude that UV-C treatment could reduce postharvest disease by the germicidal and induced effects and maintain the quality by enhancing the antioxidant enzyme activities. Practical Application: UV-C radiation has recently been proposed as a new technology to avoid chemical fungicides. However, there are few studies regarding the effect of UV-C treatment on Yali pear. In this study, we found that 5 kJ m⁻² UV-C irradiation can control postharvest disease and maintain the quality of Yali pear. This method may be applied to reduce the decay of Yali pears during exporting and storage.     

1‐METHYLCYCLOPROPENE DELAYS POSTHARVEST RIPENING AND REDUCES DECAY IN HAMI MELON

ABSTRACT

The effects of 1‐methylcyclopropene (1‐MCP) on postharvest ripening and fruit decay in Hami melon were investigated. Melons were treated with 0, 0.1, 1, or 5 µL/L 1‐MCP at 25C for 24 h and then stored at 25C for 16 days. 1‐MCP treatment significantly inhibited respiration rate and ethylene production and delayed their climacteric rise. The treatment also significantly inhibited the decrease of firmness and the increase of electrolyte leakage. Moreover, treatment with 1 or 5 µL/L 1‐MCP maintained significantly higher total soluble solids, vitamin C and chlorophyll contents. In addition, 1‐MCP treatment significantly delayed the incidence of fruit decay and inhibited the increase of decay index. The efficacy of 1‐MCP on delaying postharvest ripening and controlling fruit decay increased with increasing concentration. These results indicate 1‐MCP treatment has great potential to extend shelf‐life and maintain quality in Hami melon during distribution at ambient temperature.

PRACTICAL APPLICATIONS

1‐Methylcyclopropene (1‐MCP) has been commercially used to delay postharvest ripening and extend the storage life on some climacteric fruits. Hami melon has a very short shelf‐life mainly due to fruit ripening and decay, which causes significant economic losses. In this study, a postharvest application of 1‐MCP significantly delayed ripening and reduced fruit decay while maintaining overall quality during storage at 25C. The results will allow long‐distance transportation and marketing of Hami melon and benefit growers, shippers and distributors of this melon fruit.     

Feasibility Study on Quantitative Pixel-Level Visualization of Internal Quality at Different Cross Sections Inside Postharvest Loquat Fruit

Visualizing the quality variation inside loquat fruit at pixel level is important to deeply understand its ripening process and further optimize its preharvest planting pattern and postharvest storage strategy. Total soluble solids (TSS) is a major quality attribute of loquat fruit and detecting changes in its content can be used to monitor the ripening and postharvest senescence of loquat fruit. The refractometer method cannot provide detailed TSS distribution within loquat flesh, because the analysis focuses on measuring the mean TSS of only a flesh cube, which is used to make juice for the refractometer measurement. In this study, hyperspectral imaging was used to measure and visualize internal TSS distribution within loquat fruit. Loquat fruits with different TSS contents were selected and cut at different cross sections for imaging. Different calibration and wavelength selection algorithms were applied and compared. The uninformative variable elimination by partial least square regression model with preprocessing from spectral set I (468–1026 nm) was identified as the best model for the TSS determination of loquat flesh, which had a high prediction ability with a correlation coefficient of 0.960 and residual predictive deviation of 3.513. On the basis of the best model, the quantitative TSS distribution at different cross sections inside loquat fruit was visualized at pixel level. The results showed that hyperspectral imaging is a feasible way of visualizing the spatial changes of TSS distribution inside loquat fruit at pixel level, which would be helpful to understand the detailed TSS change inside postharvest loquat fruit.     

Effects of preharvest application of antagonistic yeast combined with chitosan on decay and quality of harvested table grape fruit

BACKGROUND: Decay caused by fungal pathogens is responsible for significant economic loss of grape fruit in vineyards worldwide. However, postharvest treatment is not advisable for this fruit owing to its thin waxy pericarp and succulent flesh, which are easily damaged. Therefore preharvest treatment even at 1 day before harvest has been considered as a promising method to control postharvest decay of table grape fruit in storage. Integrative effects of preharvest application of Cryptococcus laurentii combined with low‐concentration chitosan on decay and quality of table grape fruit during storage were investigated in this study. RESULTS: Spraying of antagonistic yeast combined with chitosan before harvest significantly reduced natural decay of fruit stored at 0 °C. Preharvest treatment stabilised polyphenol oxidase activity, increased peroxidase and phenylalanine ammonia‐lyase activities and decreased superoxide dismutase activity compared with control fruit. There was a higher ratio of soluble solid content to titratable acidity in treated fruit than in control fruit during storage. In addition, preharvest treatment affected the total phenolic content in fruit during storage. CONCLUSION: The results suggest that integrative application of C. laurentii and low‐concentration chitosan before harvest may be a promising technology to control decay of table grape fruit in storage. Copyright © 2009 Society of Chemical Industry