Residue levels and effectiveness of pyrimethanil vs imazalil when using heated postharvest dip treatments for control of Penicillium decay on citrus fruit

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 13, 2006, Pages 4721-4726

  D'Aquino, Salvatore ^a   Schirra, Mario ^a   Palma, Amedeo ^a   Angioni, Alberto ^b   Cabras, Paolo ^b   Migheli, Quirico ^c  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF CAGLIARI   (Italy)

^c UNIVERSITY OF SASSARI   (Italy)

Author keywords

Citrus fruit; Disease control; Fungicide resistance; Fungicide treatments; Hot water dip; Pyrimethanil; Residues

Indexed keywords

ENILCONAZOLE; FUNGICIDE; IMIDAZOLE DERIVATIVE; PESTICIDE RESIDUE; PYRIMETHANIL; PYRIMIDINE DERIVATIVE;

ARTICLE; CHEMISTRY; DRUG EFFECT; FOOD PRESERVATION; FRUIT; HEAT; MICROBIOLOGY; PENICILLIUM; SWEET ORANGE;

CITRUS SINENSIS; FOOD PRESERVATION; FRUIT; FUNGICIDES, INDUSTRIAL; HEAT; IMIDAZOLES; PENICILLIUM; PESTICIDE RESIDUES; PYRIMIDINES;

CITRUS; CITRUS X PARADISI; EUROTIALES; PENICILLIUM; PENICILLIUM DIGITATUM; PENICILLIUM ITALICUM;

EID: 33746492938     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0606555     Document Type: Article

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