ArticlePlants (Basel, Switzerland)2021
Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (
Article in Plants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
7 citing papers in PubMed.
- Advancements in Microbial Applications for Sustainable Food Production.Foods (Basel, Switzerland) · 2025Review
- Preserving Pomelo Quality: Sodium Alginate Coating ContainingFoods (Basel, Switzerland) · 2025Article
- Antibacterial Activity, Probiotic Potential, and Biocontrol Efficacy of Two Lactic Acid Bacteria AgainstFoods (Basel, Switzerland) · 2025Article
- Lactic acid bacteria: A sustainable solution against phytopathogenic agents.Environmental microbiology reports · 2024Review
- Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview.Foods (Basel, Switzerland) · 2022Review
- The potential of lactic acid bacteria in mediating the control of plant diseases and plant growth stimulation in crop production - A mini review.Frontiers in plant science · 2022Review
- Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging.Plants (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundthe antagonism activity of lactic acid bacteria metabolites has the potential to prevent fungal growth on mango.
methodsthe potential of developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP), palm kernel cake (PKC), and rice bran (RB), via lacto-fermentation was investigated. The obtained lactic acid bacteria (LAB) metabolites were then employed and the in vitro antifungal activity toward five spoilage fungi of mango was tested through liquid and solid systems. Besides, the effect of the produced disinfectant on the fungal growth inhibition and quality of mango was investigated.
resultsthe strains
conclusionslactic acid fermentation of PKC by
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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