Residue Levels and Efficacy of Fludioxonil and Thiabendazole in Controlling Postharvest Green Mold Decay in Citrus Fruit When Applied in Combination with Sodium Bicarbonate

2013 ◽  
Vol 61 (2) ◽  
pp. 296-306 ◽  
Author(s):  
Salvatore D’Aquino ◽  
Amedeo Palma ◽  
Alberto Angioni ◽  
Mario Schirra
Keyword(s):  
Sodium Bicarbonate ◽  
Citrus Fruit ◽  
Green Mold ◽  
Residue Levels

scholarly journals Pre- and Postharvest Treatments to Control Green Mold of Citrus Fruit During Ethylene Degreening

Plant Disease ◽  
2006 ◽  
Vol 90 (1) ◽  
pp. 89-96 ◽  
Author(s):  
J. L. Smilanick ◽  
M. F. Mansour ◽  
D. Sorenson
Keyword(s):  
Sodium Bicarbonate ◽  
Color Change ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Color Removal ◽  
Thiophanate Methyl ◽  
Green Color ◽  
Green Mold ◽  
Orange Fruit ◽  
High Level

Two approaches, fungicide applications to trees before harvest and drenching fruit after harvest, were evaluated to minimize postharvest green mold, caused by Penicillium digitatum, particularly among fruit subjected to ethylene gas after harvest, a practice termed “degreening” that eliminates green rind color. Preharvest applications of thiophanate methyl (TM) controlled postharvest green mold consistently. In five tests, green mold among degreened orange fruit was 16% when TM was applied 1 week before harvest; whereas, among fruit not treated, the incidence was 89.5%. Thiabendazole (TBZ) applied to harvested fruit in bins before degreening also was very effective. TBZ effectiveness was enhanced by mild heating (41°C), adding sodium bicarbonate, and immersing fruit, rather than drenching them, with the solution. With these measures, an isolate of P. digitatum with a high level of TBZ resistance was significantly controlled. In semicommercial tests with naturally inoculated fruit, TBZ and sodium bicarbonate treatment reduced green mold incidence from 11% among untreated orange fruit to 2%. TBZ residues in lemon fruit at 41°C were about twice those treated at 24°C. Neither TM before harvest nor TBZ and sodium bicarbonate applied after harvest influenced green color removal during degreening of orange fruit. Sodium bicarbonate slightly reduced the rate of lemon color change.

Factors Affecting the Synergy of Thiabendazole, Sodium Bicarbonate, and Heat To Control Postharvest Green Mold of Citrus Fruit

2008 ◽  
Vol 56 (22) ◽  
pp. 10793-10798 ◽  
Author(s):  
Mario Schirra ◽  
Salvatore D’Aquino ◽  
Amedeo Palma ◽  
Alberto Angioni ◽  
Paolo Cabras
Keyword(s):  
Sodium Bicarbonate ◽  
Citrus Fruit ◽  
Factors Affecting ◽  
Green Mold

Combination of Kluyveromyces marxianus and sodium bicarbonate for controlling green mold of citrus fruit

2011 ◽  
Vol 151 (2) ◽  
pp. 190-194 ◽  
Author(s):  
Peng Geng ◽  
Shaohua Chen ◽  
Meiying Hu ◽  
Muhammad Rizwan-ul-Haq ◽  
Kaiping Lai ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Kluyveromyces Marxianus ◽  
Citrus Fruit ◽  
Green Mold

scholarly journals Influence of pH and NaHCO3 on Effectiveness of Imazalil to Inhibit Germination of Penicillium digitatum and to Control Postharvest Green Mold on Citrus Fruit

Plant Disease ◽  
2005 ◽  
Vol 89 (6) ◽  
pp. 640-648 ◽  
Author(s):  
J. L. Smilanick ◽  
M. F. Mansour ◽  
D. A. Margosan ◽  
F. Mlikota Gabler ◽  
W. R. Goodwine
Keyword(s):  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Resistant Isolate ◽  
Potato Dextrose Broth ◽  
Lemon Fruit ◽  
Green Mold ◽  
Sensitive Isolate ◽  
Residue Levels ◽  
Influence Of Ph

In vitro, spores of Penicillium digitatum germinated without inhibition between pH 4 and 7, but were inhibited at higher pH. Estimated concentrations of imazalil (IMZ) in potato-dextrose broth-Tris that caused 50% reduction in the germination of spores (ED50) of an IMZ-sensitive isolate M6R at pH 4, 5, 6, and 7 were 0.16, 0.11, 0.015, and 0.006 μg/ml, respectively. ED50 IMZ concentrations of an IMZ-resistant isolate D201 at pH 4, 5, 6, and 7 were 5.9, 1.4, 0.26, and 0.07 μg/ml, respectively. The natural pH within 2-mm-deep wounds on lemon was 5.6 to 5.1 and decreased with fruit age. IMZ effectiveness to control green mold and its residues increased with pH. The pH in wounds on lemon fruit 24 h after immersion in 1, 2, or 3% NaHCO3 increased from pH 5.3 to 6.0, 6.3, and 6.7, respectively. NaHCO3 dramatically improved IMZ performance. Green mold incidence among lemon fruit inoculated with M6R and treated 24 h later with IMZ at 10 μg/ml, 1% NaHCO3, or their combination was 92, 55, and 22%, respectively. Green mold among lemon fruit inoculated with D201 and treated 24 h later with water, IMZ at 500 μg/ml, 3% NaHCO3, or their combination was 96.3, 63.0, 44.4, and 6.5%, respectively. NaHCO3 did not influence IMZ fruit residue levels.

Postharvest Control of Green Mold Decay of Citrus Fruit Using Combined Treatment with Sodium Bicarbonate and Rhodosporidium paludigenum

2012 ◽  
Vol 6 (10) ◽  
pp. 2925-2930 ◽  
Author(s):  
Ruiyu Zhu ◽  
Laifeng Lu ◽  
Jun Guo ◽  
Huangping Lu ◽  
Nuerhayin Abudureheman ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Combined Treatment ◽  
Citrus Fruit ◽  
Green Mold ◽  
Postharvest Control

scholarly journals Efficacy and Application Strategies for Propiconazole as a New Postharvest Fungicide for Managing Sour Rot and Green Mold of Citrus Fruit

Plant Disease ◽  
2012 ◽  
Vol 96 (2) ◽  
pp. 235-242 ◽  
Author(s):  
A. H. McKay ◽  
H. Förster ◽  
J. E. Adaskaveg
Keyword(s):  
Management Practices ◽  
Citrus Fruit ◽  
The United States ◽  
Optimal Time ◽  
Inoculum Concentration ◽  
Time Of Application ◽  
Sour Rot ◽  
Green Mold ◽  
Highly Effective ◽  
Moderately Resistant

Few postharvest treatments are available for managing sour rot of citrus caused by Galactomyces citri-aurantii and they are generally not very effective. The demethylation-inhibiting (DMI) triazole fungicides propiconazole and cyproconazole were found to be highly effective and more efficacious than other DMIs evaluated, such as metconazole and tebuconazole, in reducing postharvest sour rot of citrus. Additional studies were conducted with propiconazole as a postharvest treatment because it has favorable toxicological characteristics for food crop registration in the United States and the registrant supports a worldwide registration. Regression and covariance analyses were performed to determine optimal time of application after inoculation and fungicide rate. In laboratory studies, decay incidence increased when propiconazole applications were delayed from 8 to 24 h (lemon) or 18 to 42 h (grapefruit) after inoculation. Effective rates of the fungicide were 64 to 512 μg/ml and were dependent on inoculum concentration of the sour rot pathogen and on the type of citrus fruit. Propiconazole was found to be compatible with sodium hypochlorite at 100 μg/ml and 1 to 3% sodium bicarbonate without loss of efficacy for decay control on lemon. The addition of hydrogen peroxide/peroxyacetic acid at 80 μg/ml slightly decreased the effectiveness of propiconazole. Heated (48°C) solutions of propiconazole did not significantly improve the efficacy compared with solutions at 22°C. In experimental packing-line studies, aqueous in-line drenches applied alone or followed by applications of the fungicide in storage or packing fruit coatings were highly effective, reducing sour rot to between 0 and 1.2% compared with 83.8% decay incidence in the control when treatments were made up to 16 h after inoculation. When the fungicide was applied in either fruit coating, decay was only reduced to 49.1 to 57.1% incidence. Tank mixtures of propiconazole with the citrus postharvest fungicides fludioxonil and azoxystrobin were highly effective in reducing green mold caused by isolates of Penicillium digitatum sensitive or moderately resistant to imazalil and sour rot. Propiconazole will be an important postharvest fungicide for managing sour rot of citrus and potentially can be integrated into current management practices to reduce postharvest crop losses caused by DMI-sensitive isolates of P. digitatum.

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