In recent years, the cultivation of hazelnut (Corylus avellana) has expanded in several areas of Europe, Asia, Africa, and North and South America following the increased demand for raw materials by the food industry. Bacterial diseases caused by Xanthomonas arboricola pv. corylina and Pseudomonas avellanae are threats of major concern for hazelnut farmers. These pathogens have been controlled with copper-based products, which are currently being phased out in the European Union. Following the need for alternative practices to manage these diseases, some progress has been recently achieved through the exploitation of the plant’s systemic acquired resistance mechanisms, nanoparticle technology, as well as preventive measures based on hot water treatment of the propagation material. However, bacteria are not only agents of the biotic adversities of hazelnut. In fact, the application of plant growth-promoting rhizobacteria at the seedling level could enhance better performance of the tree. Likewise, endophytic and epiphytic microorganisms are considered to play a notable role in plant nutrition and protection, and their effects on hazelnut fitness deserve to be further investigated. Finally, bacterial associations may also be relevant in the post-harvest phase, particularly with reference to the processes of lipid oxidation and fat degradation suffered by the kernels after grinding.
Fruits undergo numerous chemical, physical, and microbiological changes during storage that shorten their postharvest life, reducing shelf-life and boosting food loss. Food quality and safety are seriously threatened by postharvest infections, one of the factors behind postharvest deterioration and mycotoxin contamination in fruits. The control of postharvest deterioration is a big concern because there are few management methods available. Several attempts have been undertaken to prevent the microbial degradation of fresh food at the postharvest stage without using synthetic fungicides, which are dangerous for the environment and people’s health. A good substitute for synthetic fungicides among them is the use of natural plant compounds, such as essential oils included or not included in the edible coatings. This review’s aim was to collect information from the scientific literature on the biological activity of essential oil, with or without edible coatings, against pathogens that cause the postharvest spoilage of many fruit belonging to Rosaceae family in order to develop appropriate substitute tactics for synthetic fungicides in the treatment of postharvest fruit diseases. Advances and obstacles surrounding emerging methods that may be useful for enhancing the effectiveness and dependability of essential oils were evaluated.
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