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Residue level of imazalil fungicide in lemons following prestorage dip treatment at 20 and 50 deg C

Schirra, M., Cabras, P., Angioni, A. and Melis, M.

Journal of Agricultural and Food Chemistry Year: 1996 Vol: 44 Issue: 9 Pages: 2865-2869

1996

บทคัดย่อ

Residue level of imazalil fungicide in lemons following prestorage dip treatment at 20 and 50 deg C.

Commercially mature Di Massa lemons (Citrus limon) were submerged for 3 min. in water at room temperature (20 deg C) or in hot water (50 deg ) with or without imazalil (IMZ) fungicide solution at concentrations ranging from 250 to 1500 p.p.m. They were then stored at 9 deg for 13 weeks plus 1 additional week at 20 deg to simulate shelf life. After simulated shelf life, rot percentage was 28.9% in fruit submerged in water at 20 deg and 15.0% in fruit treated with hot water, a decrease of about 50%. IMZ applied at 20 deg was highly effective in suppressing rot development. The fungicide provided complete control of decay at a concentration of 1500 p.p.m. When applied in combination with hot water, complete control of decay was achieved at 250 p.p.m. The residual level of IMZ in lemons dipped at 20 deg was related to the amount of fungicide used in postharvest treatment. The mean values (on a whole fruit basis) ranged from 1.47 to 5.05 p.p.m when used at 250 or 1500 p.p.m, respectively. The combina

tion of IMZ and hot water produced a residue level 4.59-fold higher than corresponding treatments performed at room temperature. It was concluded that IMZ solution applied at 50 deg greatly reduces the dose of fungicide needed to control postharvest decay of citrus fruit when the treatment is applied at room temperature and offers environmentally interesting prospects owing to the smaller amounts of pesticide in citrus packinghouses wastewater following treatment.