The effect of carbamic acid (123-thiadiazole-4-ylcarbonyl)-hexyl ester on Peronophythora litchii infection quality and physiology of postharvest litchi fruits

摘要

BackgroundLitchi (Litchi chinensis Sonn.) is a subtropical fruit with attractive characteristic of white to creamy semitranslucent flesh and red color in pericap, but it was easily subjected to the infection of Peronophythora litchii and lost its market values. Experiments were conducted to understand the effect of [Carbamic acid, (1,2,3-thiadiazole-4-ylcarbonyl)-hexyl ester, CTE] on the growth of P. litchi and quality properties in litchi fruits during postharvest storage.