Influence of post-harvest application rates of cyprodinil, treatment time and temperature on residue levels and efficacy in controlling green mould on 'Valencia' oranges.
Identifieur interne : 000A37 ( Ncbi/Checkpoint ); précédent : 000A36; suivant : 000A38Influence of post-harvest application rates of cyprodinil, treatment time and temperature on residue levels and efficacy in controlling green mould on 'Valencia' oranges.
Auteurs : Mario Schirra [Italie] ; Salvatore D'Aquino ; Paolo Cabras ; Alberto AngioniSource :
- Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [ 1944-0057 ] ; 2009.
Descripteurs français
- Wicri :
- geographic : Italie.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Fungicides, Industrial, Pesticide Residues, Pyrimidines.
- geographic : Italy.
- drug effects : Penicillium.
- methods : Chromatography, Gas, Food Preservation.
- microbiology : Citrus sinensis.
- Hot Temperature, Time Factors.
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 degrees 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 degrees 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 degrees 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 degrees C, the application of a heated cyprodinil mixture resulted in significantly higher residues in fruit. All treatments with cyprodinil at 20 degrees C similarly reduced green mould after 7 days of storage at 20 degrees 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 degrees 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 degrees 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.
DOI: 10.1080/02652030902839749
PubMed: 19680978
Affiliations:
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Part A, Chemistry, analysis, control, exposure & risk assessment</title><idno type="eISSN">1944-0057</idno><imprint><date when="2009" type="published">2009</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Chromatography, Gas (methods)</term><term>Citrus sinensis (microbiology)</term><term>Food Preservation (methods)</term><term>Fungicides, Industrial (analysis)</term><term>Hot Temperature</term><term>Italy</term><term>Penicillium (drug effects)</term><term>Pesticide Residues (analysis)</term><term>Pyrimidines (analysis)</term><term>Time Factors</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Fungicides, Industrial</term><term>Pesticide Residues</term><term>Pyrimidines</term></keywords><keywords scheme="MESH" type="geographic" xml:lang="en"><term>Italy</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Penicillium</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Chromatography, Gas</term><term>Food Preservation</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Hot Temperature</term><term>Time Factors</term></keywords><keywords scheme="Wicri" type="geographic" xml:lang="fr"><term>Italie</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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 degrees 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 degrees 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 degrees 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 degrees C, the application of a heated cyprodinil mixture resulted in significantly higher residues in fruit. All treatments with cyprodinil at 20 degrees C similarly reduced green mould after 7 days of storage at 20 degrees 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 degrees 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 degrees 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.</div></front></TEI><affiliations><list><country><li>Italie</li></country></list><tree><noCountry><name sortKey="Angioni, Alberto" sort="Angioni, Alberto" uniqKey="Angioni A" first="Alberto" last="Angioni">Alberto Angioni</name><name sortKey="Cabras, Paolo" sort="Cabras, Paolo" uniqKey="Cabras P" first="Paolo" last="Cabras">Paolo Cabras</name><name sortKey="D Aquino, Salvatore" sort="D Aquino, Salvatore" uniqKey="D Aquino S" first="Salvatore" last="D'Aquino">Salvatore D'Aquino</name></noCountry><country name="Italie"><noRegion><name sortKey="Schirra, Mario" sort="Schirra, Mario" uniqKey="Schirra M" first="Mario" last="Schirra">Mario Schirra</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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