Influence of post-harvest application rates of cyprodinil, treatment time and temperature on residue levels and efficacy in controlling green mould on 'Valencia' oranges
2009
Schirra, Mario | D'Aquino, Salvatore | Cabras, Paolo | Angioni, Alberto
The effectiveness of heat treatments with water and cyprodinil in controlling post-harvest green mould caused by Penicillium digitatum was investigated on artificially inoculated 'Valencia' oranges. Residue levels of cyprodinil were determined in the oranges as a function of active ingredient concentration, temperature and treatment time. Cyprodinil residues were significantly dependent on treatment time when applied at 600 mg l-1 and 20°C, but not when fruit were treated at 150-300 mg l-1. The application of cyprodinil at 50 or 100 mg l-1 at 55°C for 30 s produced similar residue levels, while residues increased when the application rate was 150 mg l-1. Cyprodinil at 100 mg l-1 and 60°C produced a significant increase in residues compared to treatment at 50 mg l-1; no significant increase in residues was found when the application rate was raised from 100 to 150 mg l-1. In comparison to treatments performed at 20°C, the application of a heated cyprodinil mixture resulted in significantly higher residues in fruit. All treatments with cyprodinil at 20°C similarly reduced green mould after 7 days of storage at 20°C. After 18 days, treatment with cyprodinil at 600 mg l-1 for 30 s was more effective than at 150-300 mg l-1. When dip time was extended to 90 or 180 s, treatment efficacy was positively related to fungicide concentration. Treatments with water at 55°C for 30 s were as effective as cyprodinil at 50-100 mg l-1, but less effective than cyprodinil at 150 mg l-1. After 7 days, treatment with water or cyprodinil at 50-150 mg l-1 and 60°C were equally effective in controlling green mould; while, after 18 days, treatment with cyprodinil at 150 mg l-1 was consistently more effective than at 50-100 mg l-1 or hot water alone.
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