Effect of heated solutions on decay control and residues of imazalil in lemons

dc.contributor.authorSchirra, M.
dc.contributor.authorCabras, P.
dc.contributor.authorAngioni, A.
dc.contributor.authorDhallewin, G.
dc.contributor.authorRuggiu, R.
dc.contributor.authorMinelli, E. V.
dc.contributor.institutionUNIV CAGLIARI
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:28:04Z
dc.date.available2014-05-20T15:28:04Z
dc.date.issued1997-10-01
dc.description.abstractFreshly harvested lemons [(Citrus limon (L.) Burm)] were dipped 3 min in water with and without imazalil (IMZ) at 50, 100, and 200 ppm at 50 degrees C and at 1000 ppm IMZ at 20 degrees C. Following treatments fruit were kept at 9 degrees C and 90%-95% relative humidity (RH) for 13 weeks and an additional week at 21 degrees C and ca. 75% RH, to simulate a marketing period (SMP). No decay control was observed with fruit dipped in water at 50 degrees C. In contrast, IMZ treatments provided 90%-96% control of Penicillium rots during cold storage and SMP. Fungi other than Penicillium spp. were also found in all samples as differences among treatments were negligible. IMZ treatment caused some external damage to the fruit (peel browning), and the percentage of damaged fruit was related to the amount of active ingredient (AI) present in it. Dipping in 200 or 1000 ppm IMZ promoted off-flavor development after 10 weeks of storage, and fruit were judged to be unacceptable for consumption after 13 weeks of cold storage. After 1000 ppm IMZ dipping at 20 degrees C, residue concentration in fruit was 8.20 ppm; this value doubled that found in a previous investigation on lemons treated with comparable IMZ levels. Residue concentrations in fruit after treatment at 50 degrees C was strictly related to the amount of fungicide employed. After 13 weeks Al residues in fruit decreased to average ca. 35% of the initial values. During the 1 week SMP, residue levels decreased by a further ca. 25%. It was concluded that it is possible to achieve significant control of decay in lemons during longterm storage by dipping fruit in 50 ppm IMZ mixtures at 50 degrees C. Such treatment should be advised to remarkably reduce potential pollution in the environment due to packinghouse wastewater disposal.en
dc.description.affiliationUNIV CAGLIARI,DIPARTIMENTO TOSSICOL,I-09126 CAGLIARI,ITALY
dc.description.affiliationUNESP,INST QUIM,DEPT QUIM ORGAN,ARARAQUARA,SP,BRAZIL
dc.description.affiliationUnespUNESP,INST QUIM,DEPT QUIM ORGAN,ARARAQUARA,SP,BRAZIL
dc.format.extent4127-4130
dc.identifierhttp://dx.doi.org/10.1021/jf970207k
dc.identifier.citationJournal of Agricultural and Food Chemistry. Washington: Amer Chemical Soc, v. 45, n. 10, p. 4127-4130, 1997.
dc.identifier.doi10.1021/jf970207k
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/11449/37964
dc.identifier.wosWOS:A1997YB39700076
dc.language.isoeng
dc.publisherAmer Chemical Soc
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.relation.ispartofjcr3.412
dc.relation.ispartofsjr1,269
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectCitrus limonpt
dc.subjectpostharvestpt
dc.subjectheat treatmentspt
dc.subjectimazalilpt
dc.titleEffect of heated solutions on decay control and residues of imazalil in lemonsen
dc.typeArtigo
dcterms.licensehttp://pubs.acs.org/paragonplus/copyright/jpa_form_a.pdf
dcterms.rightsHolderAmer Chemical Soc
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Química, Araraquarapt
unesp.departmentQuímica Orgânica - IQARpt

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