Geraniol combined nerolidol inhibited soft rot caused by Pectobacteriumn aroidearum in red pickled pepper-Reference-Cited by-同舟云学术

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Geraniol combined nerolidol inhibited soft rot caused by Pectobacteriumn aroidearum in red pickled pepper

Published:2025-08 Issue: Volume:226 Page:113540
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Heng Liu,Jingjing Hu,Hu Liu,Zhanquan Zhang,Subo Tian,Qingmin Chen,Wenxiao Jiao,Maorun Fu

Funder

Modern Agricultural Technology Industry System of Shandong province

National Natural Science Foundation of China

Natural Science Foundation of Shandong Province

Publisher

Elsevier BV

Reference40 articles.

1. Biological control of Pectobacterium carotovorum subsp. carotovorum, the causal agent of bacterial soft rot in vegetables, in vitro and in vivo tests;Abd-El-Khair;Bull. Natl. Res. Cent.,2021

2. Biological properties of essential oils: an updated review;Adorjan;Flavour Fragr. J.,2010

3. Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage;Ali;Sci. Hortic.,2019

4. Antibacterial mode of action of Cudrania tricuspidata fruit essential oil, affecting membrane permeability and surface characteristics of food-borne pathogens;Bajpai;Food Control,2013

5. Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce;Bhargava;Food Microbiol.,2015

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