PP 1/255 (2) Regulation of growth in pome fruits by post‐harvest and ‘in store’ applications

doi:10.1111/epp.12718

PP 1/255 (2) Regulation of growth in pome fruits by post‐harvest and ‘in store’ applications

EPPO Bulletin ◽

10.1111/epp.12718 ◽

2021 ◽

Vol 51 (1) ◽

pp. 96-96

Keyword(s):

Post Harvest ◽

Pome Fruits ◽

Regulation Of Growth

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Regulation of growth in pome fruits by post-harvest and ?in store? applications

EPPO Bulletin ◽

10.1111/j.1365-2338.2007.01088.x ◽

2007 ◽

Vol 37 (1) ◽

pp. 95-98 ◽

Cited By ~ 1

Keyword(s):

Post Harvest ◽

Pome Fruits ◽

Regulation Of Growth

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Sec-butylamine residues in citrus, pome fruits and bananas from post-harvest treatments

Australian Journal of Experimental Agriculture ◽

10.1071/ea9790118 ◽

1979 ◽

Vol 19 (96) ◽

pp. 118 ◽

Cited By ~ 2

Author(s):

G Singh ◽

LE Rippon ◽

WS Gilbert ◽

N Ahmad

Keyword(s):

Medical Research ◽

Pesticide Residues ◽

Research Council ◽

Medical Research Council ◽

Citrus Fruit ◽

Pome Fruit ◽

Post Harvest ◽

Blue Mould ◽

Pome Fruits ◽

Colletotrichum Musae

Sec-butylamine residues were determined for post-harvest treatments for control of citrus green and blue mould (Penicillium digitatum Sacc. and P. italicum Wehmer), blue mould of pome fruits (P. expansum Thom.) and black-end (Colletotrichum musae (Berk and Curt.) Arx) and squirter (Nigrospora sphaerica Sacc.) of banana fruits. The treatments were as follows: 0.5% bulk bin dip of citrus and pome fruit. 1.0% dip of bananas packaged in wooden boxes. 1.0% flood of citrus and bananas on packing line. A combined 0.5% dip and 1.0% flaod of citrus. Residues in citrus fruit (orange, tangor, mandarin, grapefruit, lemon) ranged from 0.88-7.65 �g g-1 and were well within the 30 �g g-1 recommended limit of the Joint FAO/WHO Meeting of Experts on Pesticide Residues (JMPR) and the Australian National Health and Medical Research Council. The single bulk dip gave two to three times higher residues than the combined dip and flood treatment. Pome fruit residues ranged from 2.75-1 1.6 �g g-1, with pears (1 1.2-1 1.6 �g g-1) having 3-4 times higher residues than apples (2.75-3.61 �g g-1). Whole green or ripened Cavendish bananas contained residues ranging from 15.1-27.6 �g g-1, with 2% or less of the residue being found in the pulp. The dipped, boxed single fruits had almost double the residues of flooded hands.

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