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The effect of some chemicals on the induction of resistance against pathogens in fruits. Harvested fruits are stored for weeks or months until they reach the market. Various causes can spoil the fruits during storage, and rotting by fungi is the major one. Many fungicides are effective on a narrow range of fungi, thus creating another problem of allowing the development of other fungi which are resistant to them. The students can test the effects of chemicals on resistance induction against pathogens in fruits by: A) introducing fruits to volatile fractions of essential oils. Or B) Dipping fruits in liquid chemical solutions of different concentrations.