{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T04:07:42Z","timestamp":1790309262267,"version":"4.1.0"},"reference-count":46,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2021,7,9]],"date-time":"2021-07-09T00:00:00Z","timestamp":1625788800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2022,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The brown rot fungus, <jats:italic>Gnomoniopsis castanea<\/jats:italic>, is the main organism responsible for the outbreak of chestnut postharvest decay that is threatening the sustainability of the chestnut market in Europe. Currently, no specific strategy is available to mitigate the impact and remediate the high losses of fruits in postharvest storage. In the present study, the different phases of chestnut handling in a standard facility plant were analyzed by evaluating the amount of fruit rot and infection by <jats:italic>G. castanea<\/jats:italic> at each phase.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The warm bath (48\u2009\u00b0C) was identified as the critical phase, requiring strict parametrization to effectively inactivate <jats:italic>G. castanea<\/jats:italic> in fruits. Laboratory tests indicated that maintaining fruits at 50\u2009\u00b0C for a maximum of 45\u2009min provided optimal conditions to completely inactivate <jats:italic>G. castanea<\/jats:italic> inoculum during postharvest handling. However, the warm bath at 50\u2009\u00b0C and over was not effective in inactivating the complex of fungal taxa responsible for contamination and development of molds. Higher temperatures and extended treatment times caused significant losses in fruit quality, as indicated by taste panel evaluation. Upscaling of postharvest facilities is discussed and critically evaluated.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The warm bath (50\u2009\u00b0C for 45\u2009min) is effective in completely inactivating <jats:italic>G. castanea<\/jats:italic> in fruits but did not reduce the impacts of the complex of molds responsible for external contamination and mycotoxin production. \u00a9 2021 The Authors. <jats:italic>Journal of The Science of Food and Agriculture<\/jats:italic> published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11397","type":"journal-article","created":{"date-parts":[[2021,6,25]],"date-time":"2021-06-25T11:59:45Z","timestamp":1624622385000},"page":"680-687","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Impact of \u2018brown rot\u2019 caused by <i>Gnomoniopsis castanea<\/i> on chestnut fruits during the post\u2010harvest process: critical phases and proposed solutions"],"prefix":"10.1002","volume":"102","author":[{"given":"Carmen","family":"Morales\u2010Rodriguez","sequence":"first","affiliation":[{"name":"Department for Innovation in Biological, Agro\u2010food and Forest systems (DIBAF) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giorgia","family":"Bastianelli","sequence":"additional","affiliation":[{"name":"Department for Innovation in Biological, Agro\u2010food and Forest systems (DIBAF) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Romina","family":"Caccia","sequence":"additional","affiliation":[{"name":"Department for Innovation in Biological, Agro\u2010food and Forest systems (DIBAF) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giacomo","family":"Bedini","sequence":"additional","affiliation":[{"name":"Department for Innovation in Biological, Agro\u2010food and Forest systems (DIBAF) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6517-3162","authenticated-orcid":false,"given":"Riccardo","family":"Massantini","sequence":"additional","affiliation":[{"name":"Department for Innovation in Biological, Agro\u2010food and Forest systems (DIBAF) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roberto","family":"Moscetti","sequence":"additional","affiliation":[{"name":"Department for Innovation in Biological, Agro\u2010food and Forest systems (DIBAF) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Thomas","family":"Thomidis","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition and Diabetics International Hellenic University  Thessaloniki Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4318-9088","authenticated-orcid":false,"given":"Andrea","family":"Vannini","sequence":"additional","affiliation":[{"name":"Department for Innovation in Biological, Agro\u2010food and Forest systems (DIBAF) University of Tuscia  Viterbo Italy"},{"name":"Department of Human Nutrition and Diabetics International Hellenic University  Thessaloniki Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,7,9]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.3767\/003158512X652633"},{"key":"e_1_2_7_3_1","first-page":"411","article-title":"Gnomoniopsis castanea sp. nov.(Gnomoniaceae, Diaporthales) as the causal agent of nut rot in sweet chestnut","volume":"2","author":"Visentin I","year":"2012","journal-title":"J Plant Pathol"},{"key":"e_1_2_7_4_1","first-page":"319","article-title":"Il servizio di controllo fitopatologico sulle castagne destinate agli Stati Uniti d'America nella campagna 1928","volume":"8","author":"Voglino P","year":"1928","journal-title":"Nuovi Ann dell'Agricoltura"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2008.06.010"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2428"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2014.02.009"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2009.12.001"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1093\/jee\/71.6.894"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1094\/PD-64-999"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2018.06.016"},{"key":"e_1_2_7_12_1","doi-asserted-by":"crossref","unstructured":"RuoccoM LanzuiseS LombardiN VarleseR AlibertiA CarpenitoS WooS ScalaFandLoritoM New tools to improve the shelf life of chestnut fruit during storage. 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