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Influence of post-harvest treatments with fludioxonil and soy lecithin co-application in controlling blue and grey mould and fludioxonil residues in Coscia pears Part A Chemistry, analysis, control, exposure & risk assessment
- Schirra, M., D'Aquino, S., Migheli, Q., Pirisi, F.M., Angioni, A.
- Food additives & contaminants 2009 v.26 no.1 pp. 68-72
- Pyrus communis, pears, postharvest treatment, soybean products, seed extracts, phosphatidylcholines, fungicides, antifungal properties, molds (fungi), dipping, hot water treatment, fungicide residues, shelf life, food preservation, postharvest diseases
- The residue levels of fludioxonil (FLU) were determined in Coscia pear following a 1-, 2- or 4-min dip in an aqueous mixture of FLU containing 300 or 100 mg l-1 (active ingredient, a.i.) at 20 and 50°C, respectively, with or without 2% soy lecithin. The efficacy of heat treatment with water and FLU mixtures was investigated on artificially inoculated pears for the control of post-harvest decay caused by blue (Penicillium expansum Link) and grey (Botrytis cinerea Pers. ex Fr.) mould. Treatment with 300 mg l-1 FLU at 20°C increased residues significantly when treatment time rose from 1 to 2 min; no further increase was recorded when dip time raised from 2 to 4 min. FLU residue rates were unaffected by treatment time when 300 mg l-1 a.i. was applied in combination with lecithin at 20°C. While treatment with 100 mg l-1 a.i. at 50°C for 1 and 2 min resulted in similar residue levels, significantly higher residues were detected when dip time increased from 1 to 4 min. Co-application of lecithin significantly decreased FLU residues with respect to fruit treated with FLU alone. Treatments with FLU at 20 or 50°C effectively controlled decay over 10 days of incubation. While co-application of lecithin did not affect the efficacy of FLU at 300 mg l-1and 20°C, treatment efficacy decreased when lecithin was applied in combination with 100 mg l-1 FLU and 50°C for 4 min and to a greater extent when dip time was 1-2 min.