Control of Botrytis in fresh produce pre- and post-harvest environments by integrated UV-B, -C and ethylene removal treatment

食用和非食用园艺作物种植者面临的最昂贵的问题之一是生产损失和收获产品因真菌病原体灰霉病而变质。灰霉病通常被称为灰色霉菌，是减少货架寿命和消费者新鲜农产品浪费的重要因素。涉及直接喷洒杀菌剂的标准“控制”技术往往无效。该项目旨在开发一种创新的非接触方法来根除番茄和切花作物收获前和收获后环境中的葡萄孢菌；这包括使用紫外光诱导天然植物抗性机制和去除气态植物激素乙烯以防止葡萄孢菌感染。该技术将最大限度地减少生产和家庭环境中的浪费，并延长保质期。它还将促进该行业的绿色证书，以满足消费者对可用，无残留和安全的新鲜农产品的期望。

One of the most costly problems growers of edible and non- edible horticulture crops face is loss in production and spoilage of harvested product to the fungal pathogen, Botrytis cinerea. Botrytis is commonly known as grey mould and is a significant factor in reduced shelf-life and consumer fresh produce waste. Standard 'control' techniques which involve direct spray application of fungicide are often ineffective. This project aims to develop an innovative non-contact approach to eradicate Botrytis both in the pre- and post- harvest environments for tomato and cut flower crops; this involves the use of ultra violet light to induce natural plant resistance mechanisms and the removal of the gaseous plant hormone ethylene to prevent Botrytis infection. The technique will minimise waste both in the production and domestic environments and extend shelf-life. It will also promote the industry's green credentials in meeting consumer expectations of available, residue free and safe fresh produce.