Citrus (Oranges, lemons)

Globally, over 25% of produced citrus fruits are endangered by postharvest losses, much of which is attributed to fungal infections. Postharvest decay in citrus could be regularly initiated from infections between flowering and fruit maturity or during harvesting, handling and storage processes.

 

Wound infections are responsible of the majority of citrus postharvest decay and occur through imposed surface wounds by fungal pathogens such as Penicillium digitatum, P. italicum, Trichoderma viride and Geotrichum candidum. Among the wound pathogens, green mold (P. digitatum) and blue mold (P. italicum) are the most deteriorative agents of citrus decay worldwide.

 

Chitoly™ AF  or Antimix™  CN has been shown useful to inhibit fungus in citrus fruits.

 

Table fungus spoiling citrus fruits

Fruits

Fungus

Spoilage

Oranges, lemons

Alternaria citri

Black rot

Botrytis cinerea

Grey mould rot

Diaporthe sp.

Stem end rot

Fusarium sp.

Brown rot

Geotrichum candidum

Sour rot

Penicillium italicum

Blue rot

Penicillium ulaiense

Whisker mould

Phomopsis sp.

Stem end rot

Phytophthora sp.

Brown rot

Sclerotinia spp.

Cottony rot

 

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