A hot water treatment induces resistance to Penicillium digitatum and promotes the accumulation of heat shock and pathogenesis‐related proteins in grapefruit flavedo

By David Pavoncello, S. Lurie, Samir Droby, R. Porat. 2001

92 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Effect of heat treatment on inhibition of Monilinia fructicola and induction of disease resistance in peach fruit (2012, background): “Pavoncello et al. (2001) observed that hot water brushing treatment at 62 ◦C for 20 s promoted the accumulation of CHI and GNS proteins in grapefruit and an increase in resistance to Penicillium digitatum Sacc.”
Heat shock proteins as biochemical markers for postharvest chilling stress in fruits and vegetables (2013, background): “Pavoncello et al. (2001) Grapefruit Rise of gene expression for HSP70, HSP18 and HSP21.”
Avocado Fruit Quality Management during the Postharvest Supply Chain (2014, background): “Heat treatments have also been shown to induce the production of pathogenesis-related proteins and the accumulation of enzymes such as chitinase (hot water dip at 53 ◦C in grapefruit)(147) and β-1,3-glucanase to hydrolyze the fungal cell walls in order to inactivate the pathogens.(148,149) In avocad”