Host–pathogen interactions modulated by heat treatment
- 1 December 2000
- journal article
- Published by Elsevier in Postharvest Biology and Technology
- Vol. 21 (1) , 71-85
- https://doi.org/10.1016/s0925-5214(00)00166-6
Abstract
No abstract availableThis publication has 76 references indexed in Scilit:
- Response of Tarocco Oranges to Picking Date, Postharvest Hot Water Dips, and Chilling Storage TemperatureJournal of Agricultural and Food Chemistry, 1997
- The effectiveness of postharvest hot water dipping on the control of grey and black moulds in sweet red pepper (Capsicum annuum)Plant Pathology, 1996
- Effect of postharvest heat treatments on fruit quality, surface structure, and fungal disease in Valencia orangesAustralian Journal of Experimental Agriculture, 1994
- Developmentally regulated expression of the wound‐ and pathogen‐responsive tomato anionic peroxidase in green fruitsThe Plant Journal, 1993
- Induction of heat resistance in Fusarium oxysporum and Verticillium dahliae caused by exposure to sublethal heat treatmentsEuropean Journal of Plant Pathology, 1993
- Accumulation of Scoparone in Heat-Treated Lemon Fruit Inoculated with Penicillium digitatum Sacc.Plant Physiology, 1991
- A mathematical model describing the combined effect of exposure time and temperature of hot‐water treatments on survival of gladiolus cormelsAnnals of Applied Biology, 1991
- The Effects of Heat Treatment and Inoculum Concentration on Growth and Sporulation ofPenicilliumspp. on Corn Genotypes in StoragePhytopathology®, 1989
- The Differentiation of Infection Structures as a Result of Recognition Events between some Biotrophic Parasites and their HostsJournal of Phytopathology, 1988
- Prestorage Heat Treatment for Control of Decay of Pear FruitPhytopathology®, 1987