Residue levels and storage decay control in Cv. Star Ruby grapefruit after dip treatments with azoxystrobin.

@article{Schirra2002ResidueLA,
  title={Residue levels and storage decay control in Cv. Star Ruby grapefruit after dip treatments with azoxystrobin.},
  author={Mario Schirra and Paolo Cabras and Alberto Angioni and Vincenzo Brandolini},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 6},
  pages={1461-4}
}
Cv. Star Ruby grapefruit (Citrus paradisi Macf.) were subjected to a 3-min dip in water at room temperature (20 degrees C) or at 50 degrees C with or without 25, 50, or 100 mg/L azoxystrobin (AZX). Then, the fruits were subjected to cold quarantine at 2 degrees C and 90-95% relative humidity (RH) for 3 weeks and then stored for 5 weeks at 8 degrees C and… CONTINUE READING