title: The stability of dichlofluanid and vinclozolin and their influence on the quality of strawberries.
abstract: The content of dichlofluanid and vinclozolin found on strawberries treated with Euoparen and/or Ronilan, respectively, did not exceed the residue tolerance. Further decrease of the amount of these fungicides occurred during heatsterilisation of the fruit and storage of the products. The rate of decomposition of dichlofluanid and/or vincolozolin in model solutions (pH 3.0-6.0) followed pseudo-first-order kinetics. The taste and flavour of untreated fruit was preferred to those of strawberries treated with fungicides. There were differences in the content of reducing sugars, volatile fatty acids and titrable acidity in individual samples. Gas-chromatographic profiles of volatile substances isolated from treated and untreated berries also differed.
mesh_terms: D000814:Aniline Compounds / Q000032:analysis*; D004355:Drug Stability; D005506:Food Contamination / Q000032:analysis*; D005638:Fruit / Q000032:analysis / Q000592:standards; D006358:Hot Temperature; D010080:Oxazoles / Q000032:analysis*; D010573:Pesticide Residues / Q000032:analysis; D013449:Sulfonamides / Q000032:analysis
chemical_list: D000814:Aniline Compounds; D010080:Oxazoles; D010573:Pesticide Residues; D013449:Sulfonamides; C016370:dichlofluanid; C025643:vinclozolin