Residue levels and storage responses of nectarines, apricots and peaches after dip treatments with fludioxonil fungicide mixtures (Articolo in rivista)

Type
Label
  • Residue levels and storage responses of nectarines, apricots and peaches after dip treatments with fludioxonil fungicide mixtures (Articolo in rivista) (literal)
Anno
  • 2007-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1021/jf0628734 (literal)
Alternative label
  • D’'Aquino S., Schirra M., Palma A., Tedde M., Angioni A., Garau A., Cabras P. (2007)
    Residue levels and storage responses of nectarines, apricots and peaches after dip treatments with fludioxonil fungicide mixtures
    in Journal of agricultural and food chemistry
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • D’'Aquino S., Schirra M., Palma A., Tedde M., Angioni A., Garau A., Cabras P. (literal)
Pagina inizio
  • 825 (literal)
Pagina fine
  • 831 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 55 (literal)
Rivista
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • C.N.R. Istituto di Scienze delle Produzioni Alimentari, via dei Mille, 07100 Sassari, Italy. Consorzio Provinciale per la Frutticoltura, V.le Adua 2/C, 07100 Sassari, Italy. Dipartimento di Tossicologia, Università di Cagliari, via Ospedale 72, 09124 Cagliari, Italy. (literal)
Titolo
  • Residue levels and storage responses of nectarines, apricots and peaches after dip treatments with fludioxonil fungicide mixtures (literal)
Abstract
  • Mature apricots [Prunus armeniaca], nectarines [P. persica var. nectarine (Ait.) ] and peaches [P. persica (L.) Batsch.] were subjected to a 2-min dip treatment with warm water at 48 °C, or fludioxonil (FLU) at 100 mg L-1 and 20 °C, or at 25 mg L-1 FLU and 48 °C and then stored at 5 °C and 90%-95% relative humidity (RH) for one week plus one additional week at 18 °C and approximately 80% RH. Fruit residue uptake was determined as a function of fungicide concentration, dip temperature, treatment time (only on nectarines) and fruit storage conditions. FLU residue level was closely related to fungicide concentration and treatment temperatures and were dependent on fruit species. FLU residues showed great persistence over both storage and shelf-life. Fruit dipping in water at 48 °C effectively reduced decay development in cvs. May Grand nectarines and Pelese apricots but was ineffective in cvs. Red Top and Sun Crest nectarines during 7 days’ storage compared with non-treated fruit. Decay rates in cvs. Glo Haven peaches and Fracasso apricots were very low both in fruit dipped in water at 20 and at 48 °C. Fungicide treatments at 20 and 48 °C resulted in the total or almost total suppression of decay in all cultivars. During shelf-life, fruit became very prone to decay, averaging 25.7-100% depending on the cultivar. Fruit dipping in hot water effectively reduced decay in Pelese and Fracasso apricots, Sun Crest peaches and May Grand nectarines as compared to control, but was ineffective in Glo Haven and Red Top peaches. Fungicide treatments at 20 °C were more effective than hot water in most cultivars. The combination of FLU with water at 48 °C further improved the fungicide performance. Indeed, reduced levels (a quarter) of active ingredient was required to achieve a control of decay comparable to that for treatment at 20 °C. Residue levels in fruit after treatment with 100 mg L-1 FLU at 20 °C or 25 mg L-1 FLU at 48 °C averaged approximately 0.6 to 2 mg kg-1, which were notably lower than the maximum residue limit (5 mg kg-1) allowed in the United States for stone fruit. (literal)
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