الفهرس 
InttroductiionOnly 14 pages are availabe for public view
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Abstract
The present study aimed at finding non-chemical and harmless ways for controlling postharvest decay of vegetables and fruits exported in marine containers. The study included the impact of these materials on the postharvest fungal pathogens in vitro, and on artificially-inoculated fruits. laboratory tests evaluated: • Isolation and identification of the most important fungi causing postharvest decay. • Effect of reactive oxygen species, exclusively ozone gas on the radial growth of the isolated fungi • Impacts of reactive oxygen species on both fresh and dry weight of the tested fungi. • Relationship between the impact of inoculum density of the fungi under study and the impact of reactive oxygen species. • The effect of ozone gas on spore germination of postharvest fungi • The effect of applying ozone gas to the atmosphere of the storage rooms on the fungal spores in the atmosphere of these rooms. • The impact of four essential oils, (cinnamon oil, clove oil, thyme oil and eucalyptus oil) on the growth of postharvest fungi. • The impact of the above mentioned essential oils on the mycelial growth of the tested fungi using disc diffusion. • The essential oils minimum inhibitory concentration (MIC) for the tested fungi. • The impact of the essential oils on the germination of spores. While fruit tests evaluated: • The effect of exposure to ozone gas on artificially infested tomato, strawberry, table grapes and oranges. • The visibility of integration of using ozone through different stages of the cold chain to control postharvest decay was studied on eight different horticultural crops. • The effect of essential oils to control the above mentioned tomato postharvest fungi. • The effect of essential oils in controlling tomato postharvest decay caused by Alternata, B. cinerea, G. candidum and R. stolonifer by exposing the fruits to vapors of these oils .On the other hand, the effect of these oils in controlling green mold and sour rot of orange fruits was investigated. Essential oils were mixed with the fruit coating wax used in the packaging process.