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 : 000941 ( PubMed/Corpus ); précédent : 000940; suivant : 000942Influence 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 ; Salvatore D'Aquino ; Paolo Cabras ; Alberto AngioniSource :
- Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [ 1944-0057 ] ; 2009.
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
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pubmed:19680978Le document en format XML
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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></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><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">19680978</PMID><DateCreated><Year>2009</Year><Month>8</Month><Day>14</Day></DateCreated><DateCompleted><Year>2010</Year><Month>05</Month><Day>12</Day></DateCompleted><DateRevised><Year>2012</Year><Month>11</Month><Day>15</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1944-0057</ISSN><JournalIssue CitedMedium="Internet"><Volume>26</Volume><Issue>7</Issue><PubDate><Year>2009</Year><Month>Jul</Month></PubDate></JournalIssue><Title>Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment</Title><ISOAbbreviation>Food Addit Contam Part A Chem Anal Control Expo Risk Assess</ISOAbbreviation></Journal><ArticleTitle>Influence of post-harvest application rates of cyprodinil, treatment time and temperature on residue levels and efficacy in controlling green mould on 'Valencia' oranges.</ArticleTitle><Pagination><MedlinePgn>1033-7</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1080/02652030902839749</ELocationID><Abstract><AbstractText>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.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Schirra</LastName><ForeName>Mario</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Institute of Sciences of Food Production, National Research Council, Sassari, Italy. mario.schirra@ispa.cnr.it</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>D'Aquino</LastName><ForeName>Salvatore</ForeName><Initials>S</Initials></Author><Author ValidYN="Y"><LastName>Cabras</LastName><ForeName>Paolo</ForeName><Initials>P</Initials></Author><Author ValidYN="Y"><LastName>Angioni</LastName><ForeName>Alberto</ForeName><Initials>A</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Addit Contam Part A Chem Anal Control Expo Risk Assess</MedlineTA><NlmUniqueID>101485040</NlmUniqueID><ISSNLinking>1944-0057</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005659">Fungicides, Industrial</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010573">Pesticide Residues</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D011743">Pyrimidines</NameOfSubstance></Chemical><Chemical><RegistryNumber>42P6T6OFWZ</RegistryNumber><NameOfSubstance UI="C108338">cyprodinil</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D002849" MajorTopicYN="N">Chromatography, Gas</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005519" MajorTopicYN="N">Food Preservation</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005659" MajorTopicYN="N">Fungicides, Industrial</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006358" MajorTopicYN="N">Hot Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D007558" MajorTopicYN="N" Type="Geographic">Italy</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010407" MajorTopicYN="N">Penicillium</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="Y">drug effects</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010573" MajorTopicYN="N">Pesticide Residues</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D011743" MajorTopicYN="N">Pyrimidines</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013997" MajorTopicYN="N">Time Factors</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2009</Year><Month>8</Month><Day>15</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2009</Year><Month>8</Month><Day>15</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2010</Year><Month>5</Month><Day>13</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">19680978</ArticleId><ArticleId IdType="pii">912387586</ArticleId><ArticleId IdType="doi">10.1080/02652030902839749</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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