Narges Sadeghi

Evaluation of Bacillus safensis-3F under semi-storage conditions for control of naturally occurring Penicillium digitatum and preservation of orange quality

In orange warehouses in northern Iran, hot-water treatment is used as part of standardized postharvest handling practices before subsequent cold storage. In this region, fruits disinfection is routinely performed by dipping in 42 °C hot water containing either Xedamix3 ( Syzygium...