Table 3.

Salts and food additives for the control of P. digitatum and P. italicum.

Pathogens	Salts	Fruits	References
P. digitatum	Acetic acid, formic acid, and propionic acid	Grapefruit and oranges	Sholberg, 1998
	Sodium propionate	“Valencia” oranges	Hall, 1988
	Calcium chloride	Grapefruit	Droby et al., 1997
	Calcium polysulfide	Oranges and lemons	Smilanick and Sorenson, 2001
	Potassium sorbate	“Valencia” oranges	Smilanick et al., 2008
P. italicum	Sodium salicylate, sodium sulfite, boric acid, copper sulfate, and sodium ethylenediaminetetraacetic acid	Mandarin (Citrus reticulata Blanco) cv. clementine	Askarne et al., 2013
	Ammonium carbonate	Oranges, lemons	Askarne et al., 2011; Montesinos-Herrero et al., 2011
	Sodium ethylparaben	“Valencia” oranges	Moscoso-Ramírez et al., 2013
	Sodium hydrosulfide	Mandarins and oranges	Fu et al., 2014
P. digitatum and P. italicum	Sodium carbonate Sodium bicarbonate	Oranges, mandarins, and lemons	Plaza et al., 2004b; Youssef et al., 2012b; Askarne et al., 2013
	Sodium benzoate	“Valencia,” “Lane Late” oranges, lemons, and “Ortanique” mandarins	Montesinos-Herrero and Palou, 2016; Montesinos-Herrero et al., 2016
	Benzoic acid	Lemons	El-Mougy et al., 2008
	Potassium sorbate	“Valencia” oranges	Smilanick et al., 2008; D'Aquino et al., 2013
	Sodium metabisulfite and potassium metabisulfite	Oranges	Martínez-Blay et al., 2020
	Sodium dehydroacetate	“Ponkan” tangerines (Citrus reticulata Blanco)	Duan et al., 2016
	Calcium chelate Sodium silicate Potassium carbonate	“Comune” clementine and “Valencia late” oranges	Youssef et al., 2012b Palou et al., 2001