Factors affecting the synergy of thiabendazole, sodium bicarbonate, and heat to control postharvest green mold of citrus fruit

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 22, 2008, Pages 10793-10798

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

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF CAGLIARI   (Italy)

Author keywords

Citrus; Fungicide treatments; Hot water dip; Penicillium decay; Residues; Sodium bicarbonate; Thiabendazole

Indexed keywords

BICARBONATE; TIABENDAZOLE;

ARTICLE; CITRUS FRUIT; DRUG EFFECT; DRUG POTENTIATION; FOOD PRESERVATION; FRUIT; HEAT; METHODOLOGY; MICROBIOLOGY; PENICILLIUM;

CITRUS; DRUG SYNERGISM; FOOD PRESERVATION; FRUIT; HOT TEMPERATURE; PENICILLIUM; SODIUM BICARBONATE; THIABENDAZOLE;

CITRUS; CITRUS SINENSIS; PENICILLIUM; PENICILLIUM DIGITATUM;

EID: 57849101217     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802295m     Document Type: Article

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