Vapor-Phase Essential Oils as Antifungal Agents against Causing Postharvest Cherry Tomato Rot.

Recent reports of causing postharvest rot of cherry tomatoes emphasize the need for effective strategies to prolong fruit shelf life. This study is the first to explore the use of essential oils (EOs), recognized for their antimicrobial properties, as a potential method to prevent postharvest losses from . Antifungal activity was tested for ten EOs at a concentration of 625 μL/L using the vapor diffusion method.

Analysis of Biochemical and Genetic Variability of Based on the β-Glucans and CDDP Markers.

Oyster mushroom () is still one of the most cultivated edible and medicinal mushrooms. Despite its frequent cultivation around the world, there is currently just a little information available on the variability of strains in terms of the content of β-glucans in them. This work presents an extensive study of 60 strains in terms of the content of α-glucans and β-glucans in their caps and stipes.

Accumulation of Selected Metal Elements in Fruiting Bodies of Oyster Mushroom.

The species is a commercially, gastronomically, and biotechnologically important fungus. Its strain variability has been little researched. The study provides an evaluation of 59 oyster mushroom production strains in terms of the ability to accumulate selected metals in the cap and stipe.