English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Effects of 10% plant oils (corn, soybean, peanut, canola, sunflower, safflower, rape seed, linseed, and cottonseed), 100 mg·L -1  chlorine, or 100 mg·L- 1  chlorine plus 10% oil combinations on pathogen ( B. cinerea, P. expansum , or  G. cingulata ) infection and fruit decay in `Delicious' apples and `Ya Li' pears were studied. None of the oils showed inhibition on spore germination of the three pathogens by in vitro test. In inoculated fruit, oil treatments did not affect incidence but reduced severity of decay after 6 months storage at 0 °C plus 7 days at 20 °C, but no difference was found among the oils at the same concentration. In non-inoculated fruit, oils reduced fruit decay to low levels (4%) even in the most severe season. Oils also maintained fruit quality attributes, reduced water loses, and controlled scald in apples and internal browning in pears. Chlorine reduced incidence but did not reduce severity in decayed fruit. Fruit first drenched with chlorine then dipped in oil emulsions without pathogen inoculation remained decay free, while control fruit developed 10% to 15% or 13% to 23% decay after 6 months at 0 °C plus 7 days at 20 °C in both apples and pears, respectively.

011 Emulsions of Edible Plant Oils Reduce Fruit Decay in `Delicious' Apples and `Ya Li' Pears