title: Influence of post-harvest treatments with fludioxonil and soy lecithin co-application in controlling blue and grey mould and fludioxonil residues in Coscia pears.
abstract: 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 degrees 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 degrees 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 degrees C. While treatment with 100 mg l(-1) a.i. at 50 degrees 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 degrees 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(-1)and 20 degrees C, treatment efficacy decreased when lecithin was applied in combination with 100 mg l(-1) FLU and 50 degrees C for 4 min and to a greater extent when dip time was 1-2 min.
authors.affiliation: CNR Istituto di Scienze delle Produzioni Alimentari, Sassari, Italy. mario.schirra@ispa.cnr.it
authors.forename: M
authors.initials: M
authors.lastname: Schirra
authors.forename: S
authors.initials: S
authors.lastname: D'Aquino
authors.forename: Q
authors.initials: Q
authors.lastname: Migheli
authors.forename: F M
authors.initials: FM
authors.lastname: Pirisi
authors.forename: A
authors.initials: A
authors.lastname: Angioni
mesh_terms: D020171:Botrytis / Q000187:drug effects; D004149:Dioxoles / Q000032:analysis / Q000494:pharmacology*; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005659:Fungicides, Industrial / Q000032:analysis / Q000494:pharmacology*; D006358:Hot Temperature; D054709:Lecithins / Q000494:pharmacology*; D009181:Mycoses / Q000517:prevention & control*; D010407:Penicillium / Q000187:drug effects; D010573:Pesticide Residues / Q000032:analysis; D011758:Pyrroles / Q000032:analysis / Q000494:pharmacology*; D031989:Pyrus / Q000737:chemistry / Q000382:microbiology*; D014867:Water
chemical_list: D004149:Dioxoles; D005659:Fungicides, Industrial; D054709:Lecithins; D010573:Pesticide Residues; D011758:Pyrroles; D014867:Water; C108339:fludioxonil