http://www.cnr.it/ontology/cnr/individuo/prodotto/ID46427
Influence of post-harvest application rates of cyprodinil, treatment time and temperature on residue levels and efficacy in controlling green mould on Valencia oranges (Articolo in rivista)
- Type
- Label
- Influence of post-harvest application rates of cyprodinil, treatment time and temperature on residue levels and efficacy in controlling green mould on Valencia oranges (Articolo in rivista) (literal)
- Anno
- 2009-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.1080/02652030902839749 (literal)
- Alternative label
Schirra M.*, DAquino S., Cabras P., Angioni A. (2009)
Influence of post-harvest application rates of cyprodinil, treatment time and temperature on residue levels and efficacy in controlling green mould on Valencia oranges
in Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Online)
(literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- Schirra M.*, DAquino S., Cabras P., Angioni A. (literal)
- Pagina inizio
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- http://www.tandfonline.com/doi/abs/10.1080/02652030902839749 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
- Rivista
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- ISI Web of Science (WOS) (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
- Institute of Sciences of Food Production, National Research Council, Traversa La Crucca 3, Regione Baldinca, 07040 Li Punti,
Sassari, Italy;
Department of Toxicology, Food and Environmental Unit, via Ospedale 72, 09124 Cagliari, Italy (literal)
- Titolo
- Influence of post-harvest application rates of cyprodinil, treatment time and temperature on residue levels and efficacy in controlling green mould on Valencia oranges (literal)
- Abstract
- The effectiveness of heat treatments with water and cyprodinil in controlling post-harvest green mould caused by Penicillium digitatum was investigated on artificially inoculated 'Valencia' oranges. Residue levels of cyprodinil were determined in the oranges as a function of active ingredient concentration, temperature and treatment time. Cyprodinil residues were significantly dependent on treatment time when applied at 600 mg l-1 and 20°C, but not when fruit were treated at 150-300 mg l-1. The application of cyprodinil at 50 or 100 mg l-1 at 55°C for 30 s produced similar residue levels, while residues increased when the application rate was 150 mg l-1. Cyprodinil at 100 mg l-1 and 60°C produced a significant increase in residues compared to treatment at 50 mg l-1; no significant increase in residues was found when the application rate was raised from 100 to 150 mg l-1. In comparison to treatments performed at 20°C, the application of a heated cyprodinil mixture resulted in significantly higher residues in fruit. All treatments with cyprodinil at 20°C similarly reduced green mould after 7 days of storage at 20°C. After 18 days, treatment with cyprodinil at 600 mg l-1 for 30 s was more effective than at 150-300 mg l-1. When dip time was extended to 90 or 180 s, treatment efficacy was positively related to fungicide concentration. Treatments with water at 55°C for 30 s were as effective as cyprodinil at 50-100 mg l-1, but less effective than cyprodinil at 150 mg l-1. After 7 days, treatment with water or cyprodinil at 50-150 mg l-1 and 60°C were equally effective in controlling green mould; while, after 18 days, treatment with cyprodinil at 150 mg l-1 was consistently more effective than at 50-100 mg l-1 or hot water alone. (literal)
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