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SRE preparation 3:21 PM,8/10/2016

Through the implementation of a state-level research project, scientists from Vietnam Institute of Agricultural Engineering and Post-Harvest Technology have successfully produced the SRE preparation to prevent pathogenic fungi and fungal toxins on fruits and agricultural seeds.

SRE preparation produced from Pseudomonas syringae bacteria (activity indicator of 196,000 u/g) at the form of fine powder with ivory white colour, 5.5-6% humidity, safe for health of humans, animals and the environment. Test results on vines (Ninh Thuan) have showed that the SRE preparation has the fungicidal effect of 80-95% with some typical fungi (such as Aspergillus flavus, Penicillium digitatum, Botrytis cinerea, P. expansum, Fusarium sp), helps to reduce the percentage of fruit cracking, decay and fungal by 10% (at the sub-harvest stage), prolong storage time and reduce the rate of decay by 7.1% (at the post-harvest stage). For corn, SRE helps extend the storage time up to more than 6 months (test results in Hanoi).

For more information, please contact: Vietnam Institute of Agricultural Engineering and Post-Harvest Technology

No.60 Trung Kinh street, Trung Hoa ward, Cau Giay district, Hanoi;

Tel: +844.38689187; Fax: +844.38689131

Source: vietnamscience.vn
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