title: Residue levels and storage responses of nectarines, apricots, and peaches after dip treatments with fludioxonil fungicide mixtures.
abstract: Mature apricots (Prunus armeniaca), nectarines [Prunus persica var. nectarine (Ait.)], and peaches [P. persica (L.) Batsch.] were subjected to a 2 min dip treatment with warm water at 48 degrees C or with fludioxonil (FLU) at 100 mg L-1 and 20 degrees C or at 25 mg L-1 FLU and 48 degrees C and then stored at 5 degrees C and 90-95% relative humidity (RH) for 1 week plus 1 additional week at 18 degrees C and approximately 80% RH. Fruit residue uptake was determined as a function of fungicide concentration, dip temperature, treatment time (only on nectarines), and fruit storage conditions. FLU residue level was closely related to fungicide concentration and treatment temperatures and was dependent on fruit species. FLU residues showed great persistence over both storage and shelf life. Fruit dipping in water at 48 degrees C effectively reduced decay development in cvs. 'May Grand' nectarines and 'Pelese' apricots but was ineffective in cvs. 'Red Top' and 'Sun Crest' nectarines during 7 days of storage compared with nontreated fruit. Decay rates in cvs. 'Glo Haven' peaches and 'Fracasso' apricots were very low in fruit dipped in water at both 20 and 48 degrees C. Fungicide treatments at 20 and 48 degrees C resulted in the total or almost total suppression of decay in all cultivars. During shelf life, fruit became very prone to decay, averaging 25.7-100% depending on the cultivar. Fruit dipping in hot water effectively reduced decay in 'Pelese' and 'Fracasso' apricots, 'Sun Crest' peaches, and 'May Grand' nectarines as compared to control, but was ineffective in 'Glo Haven' and 'Red Top' peaches. Fungicide treatments at 20 degrees C were more effective than hot water in most cultivars. The combination of FLU with water at 48 degrees C further improved the fungicide performance. Indeed, reduced levels (a fourth) of active ingredient were required to achieve a control of decay comparable to that for treatment at 20 degrees C. Residue levels in fruit after treatment with 100 mg L-1 FLU at 20 degrees C or with 25 mg L-1 FLU at 48 degrees C averaged approximately 0.6-2 mg kg-1, which were notably lower than the maximum residue limit (5 mg kg-1) allowed in the United States for stone fruit.
authors.affiliation: CNR Istituto di Scienze delle Produzioni Alimentari, via dei Mille, 07100 Sassari, Italy.
authors.forename: Salvatore
authors.initials: S
authors.lastname: D'Aquino
authors.forename: Mario
authors.initials: M
authors.lastname: Schirra
authors.forename: Amedeo
authors.initials: A
authors.lastname: Palma
authors.forename: Marco
authors.initials: M
authors.lastname: Tedde
authors.forename: Alberto
authors.initials: A
authors.lastname: Angioni
authors.forename: Anna
authors.initials: A
authors.lastname: Garau
authors.forename: Paolo
authors.initials: P
authors.lastname: Cabras
mesh_terms: D004149:Dioxoles / Q000008:administration & dosage* / Q000032:analysis*; D004350:Drug Residues / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D005659:Fungicides, Industrial / Q000008:administration & dosage* / Q000032:analysis*; D027861:Prunus / Q000737:chemistry; D011758:Pyrroles / Q000008:administration & dosage* / Q000032:analysis*; D013997:Time Factors
chemical_list: D004149:Dioxoles; D005659:Fungicides, Industrial; D011758:Pyrroles; C108339:fludioxonil