date:Sep 05, 2013
he scientists evaluated the brown rot incidence on treated and untreated fruit, furthermore they evaluated:
the effect of fruit weight and maturity level on efficacy of microwave treatments in controlling the brown rot of both naturally and artificially inoculated fruits;
the effect of microwave treatments on fruit quality.
Microwave treatments at 17.5 KW for 50 sec and 10 KW for 95 sec resulted the most effective conditions to control the brown rot. The fruit weight influenced significantly the