Influence of treatment time and soy lecithin co-application on residue levels and efficacy of fludioxonil in controlling Penicillium expansum and Botrytis cinerea of inoculated ‘Coscia' pear [Pyrus communis L.] fruit
Résumé
The residue levels of fludioxonil (FLU) were determined in cv. Coscia pear following 1, 2 or 4 min dip in an aqueous mixture of FLU containing 300 and or 100 mg l-1, (active ingredient, a.i.) at 20 and 50°C, respectively, with or without 2% soy lecithin. The efficacy of heat treatment with water and FLU mixtures was investigated on artificially inoculated pears for the control of postharvest decay caused by blue (Penicillium expansum Link) and grey (Botrytis cinerea Pers. ex Fr.) mouldmold. Treatment with 300 mg l-1 FLU at 20°C increased residues significantly when treatment time rose from 1 to 2 min; no further increase was recorded when dip time went raised from 2 to 4 min. FLU residue rates were unaffected by treatment time when 300 mg l-1 a.i. was applied in combination with lecithin at 20°C. While treatment with 100 mg l-1 a.i. at 50°C for 1 and 2 min resulted in similar residue levels, significantly higher residues were detected when dip time went increased from 1 to 4 min. Co-application of lecithin significantly decreased FLU residues with respect to fruit treated with FLU alone. Treatments with FLU at 20 or 50°C effectively controlled decay over 10 days of incubation. While co-application of lecithin did not affect the efficacy of FLU at 300 mg l-1and 20°C, treatment efficacy decreased when lecithin was applied in combination with 100 mg l-1 FLU and 50°C for 4 min and to a greater extent when dip time was 1-2 min.
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