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Postharvest losses of fresh produce have always been an obstacle in agriculture. About one third of global fresh fruits and vegetables are lost because their quality has dropped below an acceptance limit. The postharvest quality and shelf life of fresh produce are also determined before harvest. However, postharvest quality is also affected by many practices during and after harvest such as temperature management, controlled and modified atmosphere, coatings, physical treatments, biocontrol, and more. This Special Issue on “Postharvest Disease Development: Pre and/or Postharvest Practices” gathers papers that deal with preharvest and postharvest factors that affect and maintain fresh produce quality after harvest.

Botrytis cinerea --- postharvest disease --- table grape --- grape quality --- quality --- postharvest --- prolonged storage --- shelf-life --- fungi --- ethylene --- plant diseases --- plant growth regulators --- ethephon --- abscisic acid --- methyl jasmonate --- postharvest fruit quality --- electron beam irradiation --- fruit texture --- postharvest rot --- Daucus carota L. --- wilting --- damages --- microscopy --- appearance --- fresh fruits --- fungicide-free control --- low-toxicity chemical control --- antifungal edible coatings --- stem-end rot --- Botryosphaeria --- fruit --- fungicide --- ripening --- microbiome --- biological control --- physical control --- pesticide residues --- degradation dynamic --- citrus --- LC-MS/MS

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A virus (from the Latin word ‘v?rus’ meaning ‘venom’ or ‘poison’) is a microorganism invisible to the naked eye. Viruses can multiply exclusively by entering a cell and using the cell’s resources to create copies of themselves. As the origin of their name suggests, viruses are generally considered dangerous, harmful and often deadly. Some of the most well-studied and widely known viruses, such as HIV and influenza, infect humans. However, viruses can also infect animals, plants and microorganisms, including fungi. Many fungi are medically, ecologically and economically significant, for example, causing diseases to humans, plants and insects or being used in industry to produce bread, cheese, beer and wine. Viruses that infect fungi are called mycoviruses (from the Greek work ‘myco’, meaning ‘fungus’). Mycoviruses do not cause harm to or kill the infected fungus; in contrast, they are ‘friendly’ viruses and we can utilize them to control the growth, pathogenicity and toxin production of fungi. This book describes a range of different mycoviruses and their geographical distribution, transmission and evolution, together with their effects on the fungal hosts and how these are brought about.

n/a --- recombination --- Brunchorstia pinea --- fungal viruses --- virus evolution --- isogenic --- fusarivirus --- Castanea sativa --- sequencing --- PsV-F --- conidiogenesis --- Narnaviridae --- Prunus --- virus discovery --- dicer --- totivirus --- killer toxin --- Saccharomyces paradoxus --- Aspergillus fumigatus tetramycovirus-1. --- Fusarium head blight --- dsRNA --- hypovirus --- killer system --- victorivirus --- Leptosphaeria biglobosa quadrivirus --- Entomophthora --- biological control --- RNA genome --- stone fruit --- hypervirulence --- Aspergillus fumigatus chrysovirus --- phylogeny --- A. fumigatus --- Mymonaviridae --- endornavirus --- mycovirus --- Aspergillus --- double-stranded RNA virus --- gemycircularvirus --- Alphapartitivirus --- Partitivirus --- capsid structure --- RnQV1 --- dsRNA virus --- RNA silencing --- capsid protein --- Rhizoctonia solani AG-1 IA --- multiplex PCR --- A. nidulans --- conifers --- Entomophthoromycotina --- Magnaporthe oryzae. chrysovirus 1 --- sclerogenesis --- Mitovirus --- chrysovirus --- A. niger --- selection pressure --- viral lineage --- A. thermomutatus --- transmission --- Tymovirales --- brown rot --- PcV --- Botrytis cinerea mymonavirus 1 --- Hymenoscyphus pseudoalbidus --- mitovirus --- populations study --- ssRNA --- mitochondrion --- partitivirus --- rice blast fungus --- database mining --- fungal virus --- horizontal virus transmission --- antiviral --- Aspergillus fumigatus partitivirus-1 --- hypovirulence --- Ethiopia --- chestnut blight --- Trichoderma atroviride --- Botrytis cinerea --- Cryphonectria parasitica --- Totiviridae --- small RNA --- infection cushion --- ash dieback --- Beauveria bassiana --- Rhizophagus --- Sclerotinia minor --- polymycovirus --- biocontrol --- genomic structure analysis --- Mycovirus --- dsRNA mycoviruses --- mycorrhizal fungi --- evolution --- invasive species --- transmissibility --- Chalara fraxinea --- tRFs --- ScV-L-A

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This book provides new and in-depth insights into molecular aspects of plant cell signaling in response to biotic, such as aphid- and grey mold disease-resistance, and abiotic stresses, such as soil salinity and drought stress, and additionally, functional analysis on signaling components involved in flowering, juvenility, GA signaling, and biosynthesis, and miRNA-regulated gene expression. Furthermore, plant acclimation was reported, with emphasis on mechanistic insights into the roles of brassinosteroids, cyclic AMP, and hydrogen sulfide, and the recent advances of transmembrane receptor-like kinases were refined. Clearly, plant cell signaling is an intensive topic and whether it is now or in the future, the emerging technology in functional analysis such as genome editing technologies, high-throughput technologies, integrative multiple-omics as well as bioinformatics can assist researchers to reveal novel aspects of the regulatory mechanisms of plant growth and development, and acclimation to environmental and biotic stresses. The achievement of such research will be useful in improving crop stress tolerances to increase agricultural productivity and sustainability for the food supply of the world.

salinity --- selenium (Se) --- crops --- reactive oxygen species (ROS) --- enzymatic anti-oxidative system --- drought --- GA --- DELLA --- ABF2 --- protein–protein interaction --- Arabidopsis --- endocytosis --- microRNAs --- miPEPs --- peptides --- development --- kinase --- receptor --- stress --- tobacco --- calcium --- calcite --- reactive oxygen species --- ion channels --- cellular signalization --- brassinosteroids --- receptor-like kinases --- GSK3-like kinases --- somatic embryogenesis receptor-like kinases --- protein phosphatases --- Malus domestica --- Rosaceae --- juvenility --- FLOWERING LOCUS C --- flowering --- Hydrogen sulfide --- S-sulfhydration --- plant hormone --- gasotransmitter --- disease resistance --- plant defense --- herbivore --- phytohormone --- plant biotic stress --- plant signalling --- Medicago truncatula --- abiotic stress --- cAMP --- cyclic nucleotides-gated channels --- plant innate immunity --- Botrytis cinerea --- tomato --- iprodione --- mutant --- transcriptome analysis --- metabolism --- catalytic activity --- dwarfism --- gene cloning --- MNP1 --- CPS --- ABA signaling --- brassinosteroid signaling cascade --- drought tolerance --- priming --- stress adaptation --- stress memory --- CRISPR/Cas9 --- DELLA/TVHYNP --- Dwarf --- GA20OX2 --- GA signaling --- n/a --- protein-protein interaction

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This book provides recent studies focused on chemical biology and biocatalysis applied to organic synthesis. The articles range from topics such as fungal metabolism and fungi-mediated biotransformations to the exploitation of specific enzymes in biocatalyzed reactions, also including works on the characterization of enzymes and the study of their catalytic activity. Overall, ten studies are presented that provide the reader with relevant, fresh insights on the use of enzymes and on the importance of biocatalysis.

7-hydroxycoumarin --- 3-(2,4-dihydroxyphenyl)-propionic acid --- 3-(2,3,5-trihydroxyphenyl)-propionic acid --- ipso-hydroxylase --- Pseudomonas mandelii --- sweet potato β-amylase (SPA) 2 --- methoxy polyethylene glycol maleimide (Mal-mPEG) 3 --- chemical modification 4 --- enzymatic characteristics --- (S)-N-Boc-3-hydroxypiperidine --- carbonyl reductase --- asymmetric reduction --- rational design --- Rhodococcus erythropolis --- biotransformation --- oxidation --- apocarotenoids --- flavours --- fungi --- ionone --- damascone --- theaspirane --- enzymatic activity assay --- adenylate kinase --- spectrophotometry --- orthogonal experiment --- bromothymol blue --- Botrytis cinerea --- antifungal activity --- laccase --- 2,6-dimethoxy-4-(phenylimino)cyclohexa-2,5-dienone derivatives --- citral --- citronellal --- enantioselectivity --- Old Yellow Enzyme --- site-saturation mutagenesis --- substrate binding mode --- browning reaction --- polyphenol oxidase --- ultrasonic processing --- structural changes --- aggregation --- ganoderic acid A --- glucosyltransferase --- acidic --- Bacillus subtilis --- triterpenoid --- Lentinula edodes --- endogenous formaldehyde --- GGT --- C-S lyase --- expression levels --- n/a

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Essential oils (EOs) and microbial/plant-based volatile organic compounds (VOCs) are being used in an increasing number of sectors such as health, cosmetics, the food industry and, more recently, agronomy. In agronomy, they are employed as bio-herbicides and bio-pesticides due to their their insecticidal, antifungal, and bactericidal effects. Several EO-based bio-pesticides are already registered. Essential oils and other VOCs are 100% bio-based and present numerous additional advantages. They contain a great number of structurally diverse compounds that frequently act in synergy; they are thus less subject to resistance. As highly volatile compounds are found in EOs and VOCs, they typically cause no residue problems in food products or in soils. Indeed, the supply of EOs can be really challenging because they are frequently produced in restricted areas of the world with prices and chemical composition fluctuations. Besides, while the high volatility of EOs and VOCs is interesting for some specific applications, it can be a problem when developing a bio-pesticide with long lasting effects. Finally, EOs are frequently phytotoxic, which is perfect for herbicide formulations, but not for other applications. In both cases, the development of a proper formulation is essential. Owing to the current attraction for natural products, a better understanding of their modes of biological action is of importance for the development of new and optimal applications.

natural antimicrobials --- encapsulation --- shelf-life --- microbiological quality --- micelles --- plant-derived antimicrobial --- Enteric pathogens --- leafy greens --- cheese --- essential oils --- Escherichia coli --- Clostridium tyrobutyricum --- Penicillium verrucosum --- antimicrobial --- Elsholtzia ciliata --- Tribolium castaneum --- essential oil --- carvone --- limonene --- insecticidal activity --- synergistic effect --- starch films --- active food packaging films --- cinnamon oil emulsions --- Botrytis cinerea --- Zanthoxylum leprieurii --- Sitophilus granarius --- tridecan-2-one --- β-myrcene --- (E)-β-ocimene --- dendrolasin --- antioxidant --- anti-inflammatory --- insecticidal --- anti-plasmodial --- Côte d’Ivoire --- Staphylococcus aureus --- S. epidermidis --- carvacrol --- thymol --- eugenol --- benzalkonium chloride --- biofilms --- planktonic --- disinfection --- natural products --- Aphis nerii --- Coccinella septempunctata --- plant-based insecticide --- Oryzaephius surinamensis --- Rhyzopertha dominica --- Trogoderma granarium --- thyme --- edible films --- high pressure thermal treatment --- ultrasonication --- food safety --- essential oil composition --- sabinene --- citronellal --- Sitophilus oryzae --- marinating solution --- pork loin --- quality --- safety --- phytotoxicity --- mode of action --- biopesticides --- biocontrol --- antifungal --- antibacterial --- biopesticide --- insecticide --- eco-friendly --- stored product pest --- Allium sativum --- Gaultheria procumbens --- Mentha arvensis --- Eucalyptus dives --- controlled release --- biosourced --- surface response methodology --- sweet wormwood --- mulberry pyralid --- mulberry --- immunity --- reproductive system --- digestive system --- n/a --- Côte d'Ivoire