Residue uptake and storage responses of Tarocco blood oranges after preharvest thiabendazole spray and postharvest heat treatment.
Identifieur interne : 000046 ( Ncbi/Merge ); précédent : 000045; suivant : 000047Residue uptake and storage responses of Tarocco blood oranges after preharvest thiabendazole spray and postharvest heat treatment.
Auteurs : Mario Schirra [Italie] ; Paolo Cabras ; Alberto Angioni ; Guy D'Hallewin ; Mario PalaSource :
- Journal of agricultural and food chemistry [ 0021-8561 ] ; 2002.
English descriptors
- KwdEn :
- Citrus (chemistry), Citrus (metabolism), Cold Temperature, Food Preservation, Fungicides, Industrial (administration & dosage), Fungicides, Industrial (analysis), Fungicides, Industrial (metabolism), Hot Temperature, Pesticide Residues (analysis), Pesticide Residues (metabolism), Thiabendazole (administration & dosage), Thiabendazole (analysis), Thiabendazole (metabolism).
- MESH :
- chemical , administration & dosage : Fungicides, Industrial, Thiabendazole.
- chemical , analysis : Fungicides, Industrial, Pesticide Residues, Thiabendazole.
- chemistry : Citrus.
- metabolism : Citrus, Fungicides, Industrial, Pesticide Residues, Thiabendazole.
- Cold Temperature, Food Preservation, Hot Temperature.
Abstract
Tarocco blood oranges (Citrus sinensis Linn. Obsek) were subjected to a single preharvest spray with thiabendazole (TBZ) at a concentration of 1% active ingredient (ai) in water and harvested 2 weeks after fungicide application or heated at 37 degrees C for 48 h under saturated humidity after harvest. The two treatments were also combined before cold quarantine (3 weeks at 2 degrees C), subsequent storage (3 weeks at 8 degrees C), and simulated marketing period (SMP) (1 week at 20 degrees C). Fruit not treated with TBZ and unheated were used as controls. The residue levels of TBZ (active ingredient, whole fruit basis) after spray were approximately 6.3 and 5.4 mg x kg(-1) before fruit storage respectively, a level close to the tolerance limit set by the European Community. TBZ showed a high persistence during quarantine, storage, and SMP. TBZ spray significantly reduced the incidence and severity of chilling injury (CI) and decay during the postquarantine period and SMP. Heat treatment (HT) produced beneficial effects in controlling CI, especially during SMP, when applied in combination with TBZ. However, HT remarkably promoted the development of secondary fungal infections such as Phytophthora rots and adversely affected fruit flavor and taste. The occurrence of off-flavor and off-taste was found to be perceptible after heating.
PubMed: 11929286
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pubmed:11929286Le document en format XML
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M.Schirra@imfpp.ss.cnr.it</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>CNR, Istituto di Scienza delle Produzioni Alimentari, Località Palloni, Nuraxinieddu, 09170 Oristano</wicri:regionArea><wicri:noRegion>09170 Oristano</wicri:noRegion></affiliation></author><author><name sortKey="Cabras, Paolo" sort="Cabras, Paolo" uniqKey="Cabras P" first="Paolo" last="Cabras">Paolo Cabras</name></author><author><name sortKey="Angioni, Alberto" sort="Angioni, Alberto" uniqKey="Angioni A" first="Alberto" last="Angioni">Alberto Angioni</name></author><author><name sortKey="D Hallewin, Guy" sort="D Hallewin, Guy" uniqKey="D Hallewin G" first="Guy" last="D'Hallewin">Guy D'Hallewin</name></author><author><name sortKey="Pala, Mario" sort="Pala, Mario" uniqKey="Pala M" first="Mario" last="Pala">Mario Pala</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2002">2002</date><idno type="RBID">pubmed:11929286</idno><idno type="pmid">11929286</idno><idno type="wicri:Area/PubMed/Corpus">000E79</idno><idno type="wicri:Area/PubMed/Curation">000E79</idno><idno type="wicri:Area/PubMed/Checkpoint">000E79</idno><idno type="wicri:Area/Ncbi/Merge">000046</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Residue uptake and storage responses of Tarocco blood oranges after preharvest thiabendazole spray and postharvest heat treatment.</title><author><name sortKey="Schirra, Mario" sort="Schirra, Mario" uniqKey="Schirra M" first="Mario" last="Schirra">Mario Schirra</name><affiliation wicri:level="1"><nlm:affiliation>CNR, Istituto di Scienza delle Produzioni Alimentari, Località Palloni, Nuraxinieddu, 09170 Oristano, Italy. M.Schirra@imfpp.ss.cnr.it</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>CNR, Istituto di Scienza delle Produzioni Alimentari, Località Palloni, Nuraxinieddu, 09170 Oristano</wicri:regionArea><wicri:noRegion>09170 Oristano</wicri:noRegion></affiliation></author><author><name sortKey="Cabras, Paolo" sort="Cabras, Paolo" uniqKey="Cabras P" first="Paolo" last="Cabras">Paolo Cabras</name></author><author><name sortKey="Angioni, Alberto" sort="Angioni, Alberto" uniqKey="Angioni A" first="Alberto" last="Angioni">Alberto Angioni</name></author><author><name sortKey="D Hallewin, Guy" sort="D Hallewin, Guy" uniqKey="D Hallewin G" first="Guy" last="D'Hallewin">Guy D'Hallewin</name></author><author><name sortKey="Pala, Mario" sort="Pala, Mario" uniqKey="Pala M" first="Mario" last="Pala">Mario Pala</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="ISSN">0021-8561</idno><imprint><date when="2002" type="published">2002</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Citrus (chemistry)</term><term>Citrus (metabolism)</term><term>Cold Temperature</term><term>Food Preservation</term><term>Fungicides, Industrial (administration & dosage)</term><term>Fungicides, Industrial (analysis)</term><term>Fungicides, Industrial (metabolism)</term><term>Hot Temperature</term><term>Pesticide Residues (analysis)</term><term>Pesticide Residues (metabolism)</term><term>Thiabendazole (administration & dosage)</term><term>Thiabendazole (analysis)</term><term>Thiabendazole (metabolism)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="administration & dosage" xml:lang="en"><term>Fungicides, Industrial</term><term>Thiabendazole</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Fungicides, Industrial</term><term>Pesticide Residues</term><term>Thiabendazole</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Citrus</term><term>Fungicides, Industrial</term><term>Pesticide Residues</term><term>Thiabendazole</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Cold Temperature</term><term>Food Preservation</term><term>Hot Temperature</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Tarocco blood oranges (Citrus sinensis Linn. Obsek) were subjected to a single preharvest spray with thiabendazole (TBZ) at a concentration of 1% active ingredient (ai) in water and harvested 2 weeks after fungicide application or heated at 37 degrees C for 48 h under saturated humidity after harvest. The two treatments were also combined before cold quarantine (3 weeks at 2 degrees C), subsequent storage (3 weeks at 8 degrees C), and simulated marketing period (SMP) (1 week at 20 degrees C). Fruit not treated with TBZ and unheated were used as controls. The residue levels of TBZ (active ingredient, whole fruit basis) after spray were approximately 6.3 and 5.4 mg x kg(-1) before fruit storage respectively, a level close to the tolerance limit set by the European Community. TBZ showed a high persistence during quarantine, storage, and SMP. TBZ spray significantly reduced the incidence and severity of chilling injury (CI) and decay during the postquarantine period and SMP. Heat treatment (HT) produced beneficial effects in controlling CI, especially during SMP, when applied in combination with TBZ. However, HT remarkably promoted the development of secondary fungal infections such as Phytophthora rots and adversely affected fruit flavor and taste. The occurrence of off-flavor and off-taste was found to be perceptible after heating.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">11929286</PMID><DateCreated><Year>2002</Year><Month>4</Month><Day>3</Day></DateCreated><DateCompleted><Year>2002</Year><Month>05</Month><Day>29</Day></DateCompleted><DateRevised><Year>2013</Year><Month>11</Month><Day>21</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0021-8561</ISSN><JournalIssue CitedMedium="Print"><Volume>50</Volume><Issue>8</Issue><PubDate><Year>2002</Year><Month>Apr</Month><Day>10</Day></PubDate></JournalIssue><Title>Journal of agricultural and food chemistry</Title><ISOAbbreviation>J. Agric. Food Chem.</ISOAbbreviation></Journal><ArticleTitle>Residue uptake and storage responses of Tarocco blood oranges after preharvest thiabendazole spray and postharvest heat treatment.</ArticleTitle><Pagination><MedlinePgn>2293-6</MedlinePgn></Pagination><Abstract><AbstractText>Tarocco blood oranges (Citrus sinensis Linn. Obsek) were subjected to a single preharvest spray with thiabendazole (TBZ) at a concentration of 1% active ingredient (ai) in water and harvested 2 weeks after fungicide application or heated at 37 degrees C for 48 h under saturated humidity after harvest. The two treatments were also combined before cold quarantine (3 weeks at 2 degrees C), subsequent storage (3 weeks at 8 degrees C), and simulated marketing period (SMP) (1 week at 20 degrees C). Fruit not treated with TBZ and unheated were used as controls. The residue levels of TBZ (active ingredient, whole fruit basis) after spray were approximately 6.3 and 5.4 mg x kg(-1) before fruit storage respectively, a level close to the tolerance limit set by the European Community. TBZ showed a high persistence during quarantine, storage, and SMP. TBZ spray significantly reduced the incidence and severity of chilling injury (CI) and decay during the postquarantine period and SMP. Heat treatment (HT) produced beneficial effects in controlling CI, especially during SMP, when applied in combination with TBZ. However, HT remarkably promoted the development of secondary fungal infections such as Phytophthora rots and adversely affected fruit flavor and taste. The occurrence of off-flavor and off-taste was found to be perceptible after heating.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Schirra</LastName><ForeName>Mario</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>CNR, Istituto di Scienza delle Produzioni Alimentari, Località Palloni, Nuraxinieddu, 09170 Oristano, Italy. 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