U of Florida research finds a natural method to reduce post-harvest fruit decay

University of Florida researchers, through a Southern Sustainable Agriculture Research & Education grant, have found a natural method of reducing post-harvest citrus fruit decay.

In a SSARE Graduate Student Grant study, researchers found that essential oils, specifically carvacrol and thymol, significantly decrease ‘Ruby Red’ grapefruit natural decay, weight loss and chilling injury during storage while not affecting internal fruit quality.  In addition, the essential oils also help control diplodia stem end rot (Lasiodiplodia theobromae), a fungal disease of ‘Ruby Red’ grapefruit. The results point to more sustainable alternatives of fungicide use in the industry. Continue reading