Efficacy of heat treatments with water and fludioxonil for postharvest control of blue and gray molds on inoculated pears and fludioxonil residues in fruit. (Articolo in rivista)

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  • Efficacy of heat treatments with water and fludioxonil for postharvest control of blue and gray molds on inoculated pears and fludioxonil residues in fruit. (Articolo in rivista) (literal)
Anno
  • 2008-01-01T00:00:00+01:00 (literal)
Alternative label
  • Schirra M.; D'Aquino S.; Mulas M.; Melis R. A. M.; Giobbe S.; Migheli Q.; Garau A.; Angioni A.; Cabras P. (2008)
    Efficacy of heat treatments with water and fludioxonil for postharvest control of blue and gray molds on inoculated pears and fludioxonil residues in fruit.
    in Journal of food protection
    (literal)
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  • Schirra M.; D'Aquino S.; Mulas M.; Melis R. A. M.; Giobbe S.; Migheli Q.; Garau A.; Angioni A.; Cabras P. (literal)
Pagina inizio
  • 967 (literal)
Pagina fine
  • 972 (literal)
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  • 71 (literal)
Rivista
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  • 5 (literal)
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  • The residue levels of fludioxonil (FLU) were determined in cvs. ‘Precoce di Fiorano’, ‘Coscia’ and ‘Spadona estiva’ pears following 2 min dip in an aqueous mixture of FLU containing 300 or 100 mg/l (active ingredient, a.i.) at 20 or 50°C and after 12 days at 17°C and 80% relative humidity (simulated shelf-life conditions). The accumulation trend of FLU residues was determined in ‘Precoce di Fiorano’ pears after treatments with 25, 50, 100, or 200 mg/l a.i. at 20 or 50°C for 2 min, or at 60°C for 1 min. The efficacy of heat treatments with water and FLU was investigated on artificially inoculated ‘Precoce di Fiorano’, ‘Coscia’ and ‘Spadona estiva’ pears for the control of postharvest blue mold and gray mold respectively caused by Penicillium expansum and Botrytis cinerea. Treatment with 300 mg/l FLU at 20°C resulted in residue levels similar to those from treatment with 100 mg/l FLU at 50°C in ‘Coscia’ fruit but in significantly lower residues in ‘Precoce di Fiorano’ and ‘Spadona estiva’ pears. Post-shelf-life residues decreased in all cultivars, especially in ‘Spadona estiva’ treated with 300 mg/l FLU at 20°C. Residue levels of FLU in ‘Precoce di Fiorano’ treated at 20, 50, or 60°C were correlated to fungicide dosage. When an equal rate was used, treatment at 50°C resulted respectively in a higher and notably higher FLU deposition than that found under treatment at 60°C and 20°C. The in vitro tests showed that both pathogens were very sensitive to FLU, minimum inhibitory concentrations (MIC) averaging 0.05 and 0.1 mg/l for B. cinerea and P. expansum isolates, respectively. Effective Concentration50 (EC50) for B. cinerea ranged between 0.01 to 0.05 mg/l and for P. expansum between 0.05 and 0.1 mg/l. In vivo trials revealed that hot water treatment effectively reduced the incidence of both diseases during the first 4-8 days, depending on cultivar, dip temperature and type of inoculum. However, as the incubation time proceeded, decay reduction was generally lower and the benefit of heat treatments was notably reduced or almost lost. By contrast, all treatments with FLU had a long-lasting effect. Heated FLU treatments showed better performance than unheated FLU as reduced rates of active ingredient were required to achieve a comparable control of pear blue and gray mold decay. (literal)
Note
  • ISI Web of Science (WOS) (literal)
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  • 1C.N.R. Istituto di Scienze delle Produzioni Alimentari, Sassari, Via dei Mille 48, 07100 Sassari, Italy. 2Dipartimento di Economia e Sistemi Arborei, Università di Sassari, Via Enrico De Nicola 9, 07100 Sassari, Italy. 3Dipartimento di Protezione delle Piante, Università di Sassari, Via Enrico De Nicola 9, 07100 Sassari, Italy. 4Dipartimento di Tossicologia, Università di Cagliari, Via Ospedale 72, 09124 Cagliari, Italy. (literal)
Titolo
  • Efficacy of heat treatments with water and fludioxonil for postharvest control of blue and gray molds on inoculated pears and fludioxonil residues in fruit. (literal)
Abstract
  • The residue levels of fludioxonil (FLU) were determined in pear cultivars Precoce di Fiorano, Coscia, and Spadona estiva after a 2-min dip in an aqueous mixture of FLU containing 300 or 100 mg/liter of active ingredient at 20 or 50 degrees C and after 12 days at 17 degrees C and 80% relative humidity (simulated shelf life conditions). The accumulation trend of FLU residues was determined in 'Precoce di Fiorano' pears after treatments with 25, 50, 100, or 200 mg/liter of active ingredient at 20 or 50 degrees C for 2 min or at 60 degrees C for 1 min. The efficacy of heat treatments with water and FLU was investigated on artificially inoculated 'Precoce di Fiorano', 'Coscia', and 'Spadona estiva' pears for the control of postharvest blue mold and gray mold caused by Penicillium expansum and Botrytis cinerea, respectively. Treatment with 300 mg/liter FLU at 20 degrees C resulted in residue levels similar to those from treatment with 100 mg/liter FLU at 50 degrees C in 'Coscia' fruit but in significantly lower residues in 'Precoce di Fiorano' and 'Spadona estiva' pears. Post-shelf life residues decreased in all cultivars, especially in 'Spadona estiva' pears treated with 300 mg/liter FLU at 20 degrees C. Residue levels of FLU in 'Precoce di Fiorano' pears treated at 20, 50, or 60 degrees C were correlated with fungicide dosage. When an equal rate was used, treatment at 50 degrees C resulted in a higher and a notably higher FLU deposition than that found under treatment at 60 and 20 degrees C, respectively. The in vitro tests showed that both pathogens were very sensitive to FLU, with MICs averaging 0.05 and 0.1 mg/liter for B. cinerea and P. expansum isolates, respectively. The 50% effective concentration ranged between 0.01 and 0.05 mg/liter for B. cinerea and between 0.05 and 0.1 mg/liter for P. expansum. In the in vivo trials, hot water treatment effectively reduced the incidence of both diseases during the first 4 to 8 days, depending on cultivar, dip temperature, and type of inoculum. However, as the incubation time proceeded, decay reduction was generally lower and the benefit of heat treatments was notably reduced or almost lost. In contrast, all treatments with FLU had a long-lasting effect. Treatments with heated FLU were more effective than those with unheated FLU; reduced concentrations of active ingredient were required to achieve a comparable control of blue and gray mold decay in these pears. (literal)
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