Efficacy of heat treatments with water and fludioxonil for postharvest control of blue and gray molds on inoculated pears and fludioxonil residues in fruit.

@article{Schirra2008EfficacyOH,
  title={Efficacy of heat treatments with water and fludioxonil for postharvest control of blue and gray molds on inoculated pears and fludioxonil residues in fruit.},
  author={Mario Schirra and S. D'aquino and Maurizio Mulas and Rita Anna Maria Melis and Sara Giobbe and Quirico Migheli and Anna Garau and Alberto Angioni and Paolo Cabras},
  journal={Journal of food protection},
  year={2008},
  volume={71 5},
  pages={
          967-72
        }
}
The residue levels of fludioxonil (FLU) were determined in pear cultivars Precoce di Fiorano, Coscia, and Spadona estiva after a 2-min dip in an aqueous mixture of FLU containing 300 or 100 mg/liter of active ingredient at 20 or 50 degrees C and after 12 days at 17 degrees C and 80% relative humidity (simulated shelf life conditions). The accumulation trend of FLU residues was determined in 'Precoce di Fiorano' pears after treatments with 25, 50, 100, or 200 mg/liter of active ingredient at 20… CONTINUE READING
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