Control of Decay of Apple Fruits Used by Calcium & Sodium Chloride Salts
DOI:
https://doi.org/10.54172/mjsc.v20i1.827Abstract
Apple (Malus domestica Borkh) fruits were infiltrated with calcium chloride and sodium chloride solutions to provide protection against B. cinerea and P. expansum. Both salts reduced decay caused by two fungi during incubation period. Calcium chloride (8%) and sodium chloride (4%) were more effective and B. cinerea was more affected than P. expansum.
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