Host–pathogen interactions modulated by heat treatment

By M. Schirra, G. D’hallewin, S. Ben-yehoshua, E. Fallik. 2000

226 citations recorded by the source corpus.

How researchers see this paper

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Plant Phenolics – Secondary Metabolites with Diverse Functions (2009, background): “prevents the development of the pathogen and promotes the biosynthesis of the phytoalexin scoparone in cells adjacent to the wound (Kim et al., 1991; Schirra et al., 2000).”
Avocado Fruit Quality Management during the Postharvest Supply Chain (2014, background): “The effectiveness of fungicide treatments (thiabendazole, TBZ) were enhanced with hot water ( 103 ).”
Postharvest Biology and Technology for Preserving Fruit Quality (2010, background): “There are some modes of action by which heat application can control fruit decay (Schirra et al., 2000): 1.”
Postharvest heat treatments: introduction and workshop summary. (2000, background): “Heat treatments, particularly those using additional physical treatments such as hot water brushing (Fallik, Israel), can result in occlusion of cuticular fractures and microwounds, thus protecting the fruit from the prevailing wound pathogens (Schirra, Italy; Schirra et al., 2000 in this issue).”
Effect of heat treatment on inhibition of Monilinia fructicola and induction of disease resistance in peach fruit (2012, methodology): “Heat treatment (HT) of fruit has been reported to be an effective method of managing postharvest diseases by both its inhibitory or germicidal effect on decay pathogens and eliciting defense mechanisms in plant host (Schirra et al., 2000; Fallik, 2004).”