Impact of ‘brown rot’ caused by <i>Gnomoniopsis castanea</i> on chestnut fruits during the post‐harvest process: critical phases and proposed solutions

Abstract

The warm bath (50 °C for 45 min) is effective in completely inactivating G. castanea in fruits but did not reduce the impacts of the complex of molds responsible for external contamination and mycotoxin production. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.