Residue levels and storage responses of nectarines, apricots, and peaches after dip treatments with fludioxonil fungicide mixtures

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 3, 2007, Pages 825-831

  D'Aquino, Salvatore ^a   Schirra, Mario ^a   Palma, Amedeo ^a   Tedde, Marco ^b   Angionl, Alberto ^c   Garau, Anna ^c   Cabras, Paolo ^c  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b Consorzio Provinciale per la Frutticoltura ^*  (Italy)

^c UNIVERSITY OF CAGLIARI   (Italy)

Author keywords

Disease control; Fludioxonil; Heated fungicide treatments; Hot water dip; Residues; Stone fruit; Storage

Indexed keywords

PRUNUS; PRUNUS ARMENIACA; PRUNUS PERSICA; PRUNUS PERSICA NUCIPERSICA;

1,3 DIOXOLANE DERIVATIVE; DRUG RESIDUE; FLUDIOXONIL; FUNGICIDE; PYRROLE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; FOOD PRESERVATION; FRUIT; METHODOLOGY; PRUNUS; TIME;

DIOXOLES; DRUG RESIDUES; FOOD PRESERVATION; FRUIT; FUNGICIDES, INDUSTRIAL; PRUNUS; PYRROLES; TIME FACTORS;

EID: 34247890156     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0628734     Document Type: Article

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