Influence of post-harvest application rates of cyprodinil, treatment time and temperature on residue levels and efficacy in controlling green mould on 'Valencia' oranges

Food Additives and Contaminants - Part A

Volumn 26, Issue 7, 2009, Pages 1033-1037

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

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b Food and Environmental Unit   (Italy)

Author keywords

Citrus; Cyprodinil; Hot water dip; Penicillium decay; Residues

Indexed keywords

CYPRODINIL; FUNGICIDE; HOT WATER; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; FOOD CONTROL; FOOD HANDLING; HARVESTING; MOULD; NONHUMAN; PRIORITY JOURNAL; SWEET ORANGE; TIME; WATER TEMPERATURE;

CITRUS; CITRUS SINENSIS; PENICILLIUM; PENICILLIUM DIGITATUM;

EID: 70849088100     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030902839749     Document Type: Article

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