@prefix pubblicazioni: . @prefix unitaDiPersonaleInterno: . @prefix prodotto: . unitaDiPersonaleInterno:MATRICOLA19040 pubblicazioni:autoreCNRDi prodotto:ID46366 . unitaDiPersonaleInterno:MATRICOLA604 pubblicazioni:autoreCNRDi prodotto:ID46366 . @prefix prodottidellaricerca: . @prefix istituto: . istituto:CDS077 prodottidellaricerca:prodotto prodotto:ID46366 . unitaDiPersonaleInterno:MATRICOLA8241 pubblicazioni:autoreCNRDi prodotto:ID46366 . @prefix modulo: . modulo:ID2230 prodottidellaricerca:prodotto prodotto:ID46366 . @prefix rdf: . prodotto:ID46366 rdf:type prodotto:TIPO1101 . @prefix retescientifica: . prodotto:ID46366 rdf:type retescientifica:ProdottoDellaRicerca . @prefix rdfs: . prodotto:ID46366 rdfs:label "Factors affecting the synergy of thiabendazole, sodium bicarbonate, and heat to control postharvest green mold of citrus fruit. (Articolo in rivista)"@en . @prefix xsd: . prodotto:ID46366 pubblicazioni:anno "2008-01-01T00:00:00+01:00"^^xsd:gYear ; pubblicazioni:doi "10.1021/jf802295m"^^xsd:string . @prefix skos: . prodotto:ID46366 skos:altLabel "
Schirra M., D'Aquino S., Palma A., Angioni A., Cabras P. (2008)
Factors affecting the synergy of thiabendazole, sodium bicarbonate, and heat to control postharvest green mold of citrus fruit.
in Journal of agricultural and food chemistry
"^^rdf:HTML ; pubblicazioni:autori "Schirra M., D'Aquino S., Palma A., Angioni A., Cabras P."^^xsd:string ; pubblicazioni:paginaInizio "10793"^^xsd:string ; pubblicazioni:paginaFine "10798"^^xsd:string ; pubblicazioni:numeroVolume "56"^^xsd:string . @prefix ns11: . prodotto:ID46366 pubblicazioni:rivista ns11:ID294048 ; pubblicazioni:descrizioneSinteticaDelProdotto "The efficacy of thiabendazole (TBZ) to control postharvest decay caused by Penicillium digitatum of citrus fruit can be enhanced by co-application with sodium bicarbonate (SBC) and/or heat treatment. The impact of these treatments was investigated in citrus fruit, as a function of TBZ and SBC concentration and temperature, and were related to the amount of TBZ residues in fruit (total residues), in fruit surface, in the cuticular wax, and in the inner fruit. The residue levels of TBZ were determined in \u0091Valencia\u0092 oranges following a one min dip in an aqueous mixture of SBC at 0.5, 1, or 2% wt/vol, and TBZ at 600 or 400 mg/L (active ingredient, a.i.) and 20 or 40 \u00B0C and after 0 and 20 days at 17 \u00B0C and 90% relative humidity. The influence of SBC and heat on TBZ residue concentration on the fruit surface, in cuticular wax and on the inner cuticle tissue was determined in \u0091Salustiana\u0092 oranges after a one or three min dip in TBZ alone at 600 mg/L and 20 or 50 \u00B0C or for one min in TBZ at 600 mg/L and SBC at 2% and 20 \u00B0C. The efficacy of heat treatments with water, SBC, and TBZ, applied separately or in combination, was investigated on artificially inoculated \u0091Nova\u0092 mandarins and \u0091Valencia\u0092 oranges for the control of postharvest green mold caused by a TBZ-sensitive (TBZ-s) or TBZ-resistant (TBZ-r) isolate of Penicillium digitatum. The residue levels of TBZ in fruit, evaluated as total residues, were not affected by the co-application of SBC in most samples. While TBZ residues in fruit surface were not significantly affected by dip temperature or by co-application of SBC, the rates of diffusion and penetration of TBZ into cuticular wax markedly increased in the presence of SBC or when TBZ was applied in combination with heat. TBZ residues into the inner tissue of fruits treated at 20 \u00B0C were not dependent on dip time or by the presence of SBC and were similar to those found in fruit treated with TBZ at 50 \u00B0C for one min, whereas, significantly higher values were recorded in samples treated with TBZ at 50 \u00B0C for three min. When TBZ at 600 mg/L and 20 \u00B0C was applied in the presence of SBC at concentrations of 1-2% or 0.5-2%, it effectively reduced decay caused by the TBZ-resistant isolate of green mold in \u0091Nova\u0092 mandarins and \u0091Valencia\u0092 oranges. This treatment was also significantly more effective than TBZ alone to control green mold caused by a TBZ-sensitive isolate in \u0091Valencia\u0092 oranges. The combination with SBC and mild heat (40 \u00B0C) and TBZ at 400 mg/L generally improved the control of a TBZ-resistant isolate of green mold with respect to the combined treatment at 20 \u00B0C. TBZ efficacy was also improved when applied at reduced rates (200 mg/L) and 50 \u00B0C, significantly suppressing green mold caused by a TBZ-sensitive isolate of P. digitatum and effectively controlling a TBZ-resistant isolate. The rate of weight loss of \u0091Valencia\u0092 oranges was significantly increased by SBC treatment and was positively dependent on the concentration of SBC used in the treatment, while the temperature of the treatment solution had little influence on later weight loss."^^xsd:string ; skos:note "ISI Web of Science (WOS)"^^xsd:string ; pubblicazioni:affiliazioni "aC.N.R. Istituto di Scienze delle Produzioni Alimentari, via dei Mille 48, 07100 Sassari, Italy.bDipartimento di Tossicologia, Universit\u00E0 di Cagliari, via Ospedale 72, 09124 Cagliari, Italy."^^xsd:string ; pubblicazioni:titolo "Factors affecting the synergy of thiabendazole, sodium bicarbonate, and heat to control postharvest green mold of citrus fruit."^^xsd:string ; prodottidellaricerca:abstract "The efficacy of thiabendazole (TBZ) to control postharvest decay caused by Penicillium digitatum of citrus\nfruit can be enhanced by co-application with sodium bicarbonate (SBC) and/or heat treatment. The impact\nof these treatments was investigated in citrus fruit, as a function of TBZ and SBC concentration and\ntemperature, and were related to the amount of TBZ residues in fruit (total residues), in fruit surface, in\nthe cuticular wax, and in the inner fruit. The residue levels of TBZ were determined in 'Valencia' oranges\nfollowing a 1 min dip in an aqueous mixture of SBC at 0.5, 1, or 2 wt %/vol and TBZ at 600 or 400 mg/L\n(active ingredient, a.i.) at 20 or 40 \u00B0C and after 0 and 20 days at 17 \u00B0C and 90% relative humidity. The\ninfluence of SBC and heat on the TBZ residue concentration on the fruit surface, in cuticular wax, and on\nthe inner cuticle tissue was determined in 'Salustiana' oranges after a 1 or 3 min dip in TBZ alone at 600\nmg/L and 20 or 50 \u00B0C or for 1 min in TBZ at 600 mg/L and SBC at 2% and 20 \u00B0C. The efficacy of heat\ntreatments with water, SBC, and TBZ, applied separately or in combination, was investigated on artificially\ninoculated 'Nova' mandarins and 'Valencia' oranges for the control of postharvest green mold caused by\na TBZ-sensitive (TBZ-s) or TBZ-resistant (TBZ-r) isolate of P. digitatum. The residue levels of TBZ in\nfruit, evaluated as total residues, were not affected by the co-application of SBC in most samples. While\nTBZ residues in the fruit surface were not significantly affected by the dip temperature or by co-application\nof SBC, the rates of diffusion and penetration of TBZ into cuticular wax markedly increased in the presence\nof SBC or when TBZ was applied in combination with heat. TBZ residues in the inner tissue of fruits\ntreated at 20 \u00B0C were not dependent upon the dip time or by the presence of SBC and were similar to\nthose found in fruit treated with TBZ at 50 \u00B0C for 1 min, whereas significantly higher values were recorded\nin samples treated with TBZ at 50 \u00B0C for 3 min. When TBZ at 600 mg/L and 20 \u00B0C was applied in the\npresence of SBC at concentrations of 1-2 or 0.5-2%, it effectively reduced decay caused by the TBZresistant\nisolate of green mold in 'Nova' mandarins and 'Valencia' oranges. This treatment was also\nsignificantly more effective than TBZ alone to control green mold caused by a TBZ-s isolate in 'Valencia'\noranges. The combination with SBC and mild heat (40 \u00B0C) and TBZ at 400 mg/L generally improved the\ncontrol of a TBZ-r isolate of green mold with respect to the combined treatment at 20 \u00B0C. TBZ efficacy\nwas also improved when applied at reduced rates (200 mg/L) and 50 \u00B0C, significantly suppressing green\nmold caused by a TBZ-s isolate of P. digitatum and effectively controlling a TBZ-r isolate. The rate of\nweight loss of 'Valencia' oranges was significantly increased by SBC treatment and was positively\ndependent upon the concentration of SBC used in the treatment, while the temperature of the treatment\nsolution had little influence on later weight loss." ; prodottidellaricerca:prodottoDi modulo:ID2230 , istituto:CDS077 ; pubblicazioni:autoreCNR unitaDiPersonaleInterno:MATRICOLA8241 , unitaDiPersonaleInterno:MATRICOLA604 , unitaDiPersonaleInterno:MATRICOLA19040 . @prefix parolechiave: . prodotto:ID46366 parolechiave:insiemeDiParoleChiave . ns11:ID294048 pubblicazioni:rivistaDi prodotto:ID46366 . parolechiave:insiemeDiParoleChiaveDi prodotto:ID46366 .