Abstract
Mature apricots (Prunus armeniaca), nectarines [Prunus persica var. nectarine (Ait.)], and peaches [P. persica (L.) Batsch.] were subjected to a 2 min dip treatment with warm water at 48 degrees C or with fludioxonil (FLU) at 100 mg L-1 and 20 degrees C or at 25 mg L-1 FLU and 48 degrees C and then stored at 5 degrees C and 90-95% relative humidity (RH) for 1 week plus 1 additional week at 18 degrees C and approximately 80% RH. Fruit residue uptake was determined as a function of fungicide concentration, dip temperature, treatment time (only on nectarines), and fruit storage conditions. FLU residue level was closely related to fungicide concentration and treatment temperatures and was dependent on fruit species. FLU residues showed great persistence over both storage and shelf life. Fruit dipping in water at 48 degrees C effectively reduced decay development in cvs. 'May Grand' nectarines and 'Pelese' apricots but was ineffective in cvs. 'Red Top' and 'Sun Crest' nectarines during 7 days of storage compared with nontreated fruit. Decay rates in cvs. 'Glo Haven' peaches and 'Fracasso' apricots were very low in fruit dipped in water at both 20 and 48 degrees C. Fungicide treatments at 20 and 48 degrees C resulted in the total or almost total suppression of decay in all cultivars. During shelf life, fruit became very prone to decay, averaging 25.7-100% depending on the cultivar. Fruit dipping in hot water effectively reduced decay in 'Pelese' and 'Fracasso' apricots, 'Sun Crest' peaches, and 'May Grand' nectarines as compared to control, but was ineffective in 'Glo Haven' and 'Red Top' peaches. Fungicide treatments at 20 degrees C were more effective than hot water in most cultivars. The combination of FLU with water at 48 degrees C further improved the fungicide performance. Indeed, reduced levels (a fourth) of active ingredient were required to achieve a control of decay comparable to that for treatment at 20 degrees C. Residue levels in fruit after treatment with 100 mg L-1 FLU at 20 degrees C or with 25 mg L-1 FLU at 48 degrees C averaged approximately 0.6-2 mg kg-1, which were notably lower than the maximum residue limit (5 mg kg-1) allowed in the United States for stone fruit.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 13
Claim · model-written summary
Fludioxonil residue depended on fungicide concentration, treatment temperature, and fruit species.
- Taxon
- Nectarines, Apricots, and Peaches
Prunus persica
Prunus armeniacaPrunus persica var. nucipersicat0 - Treatment
- fungicide concentration and treatment temperaturese0
- Outcome
- FLU residue levele0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“FLU residue level was closely related to fungicide concentration and treatment temperatures and was dependent on fruit species”
t0“Nectarines, Apricots, and Peaches”
Claim · model-written summary
Fludioxonil residues persisted during storage and shelf life.
- Taxon
- Nectarines, Apricots, and PeachesPrunus persicaPrunus armeniacaPrunus persica var. nucipersicat0
- Outcome
- FLU residuese0
- Qualifier
- storage and shelf lifee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“FLU residues showed great persistence over both storage and shelf life”
t0“Nectarines, Apricots, and Peaches”
Claim · model-written summary
Hot water dipping reduced decay in May Grand nectarines and Pelese apricots during storage.
- Taxon
- nectarinesPrunus persica var. nucipersicae0
- Material
- 'May Grand'e0
- Treatment
- Fruit dipping in water at 48 degrees Ce0
- Outcome
- decay developmente0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit dipping in water at 48 degrees C effectively reduced decay development in cvs. 'May Grand' nectarines and 'Pelese' apricots”
Claim · model-written summary
Hot water dipping was ineffective for Red Top and Sun Crest nectarines during storage.
- Taxon
- nectarinesPrunus persica var. nucipersicae0
- Material
- 'Red Top' and 'Sun Crest'e0
- Treatment
- Dip Treatmentst0
- Outcome
- ineffectivee0
- Direction
- ineffectivee0
- Comparator
- nontreated fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“was ineffective in cvs. 'Red Top' and 'Sun Crest' nectarines during 7 days of storage compared with nontreated fruit”
t0“Dip Treatments”
Claim · model-written summary
Glo Haven peaches and Fracasso apricots had very low decay after water dipping at both temperatures.
- Taxon
- peachesPrunus persicae0
- Treatment
- water at both 20 and 48 degrees Ce0
- Outcome
- Decay ratese0
- Direction
- very lowe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Decay rates in cvs. 'Glo Haven' peaches and 'Fracasso' apricots were very low in fruit dipped in water at both 20 and 48 degrees C”
Claim · model-written summary
Fungicide at both temperatures almost or fully suppressed decay in all cultivars.
- Taxon
- Nectarines, Apricots, and PeachesPrunus persicaPrunus armeniacaPrunus persica var. nucipersicat0
- Treatment
- Fungicide treatments at 20 and 48 degrees Ce0
- Outcome
- decaye0
- Direction
- suppressione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fungicide treatments at 20 and 48 degrees C resulted in the total or almost total suppression of decay in all cultivars”
t0“Nectarines, Apricots, and Peaches”
Claim · model-written summary
Shelf life decay ranged from 25.7% to 100% depending on cultivar.
- Taxon
- Nectarines, Apricots, and PeachesPrunus persicaPrunus armeniacaPrunus persica var. nucipersicat0
- Outcome
- decaye0
- Value
- 25.7-100%e0
- Qualifier
- depending on the cultivare0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During shelf life, fruit became very prone to decay, averaging 25.7-100% depending on the cultivar”
t0“Nectarines, Apricots, and Peaches”
Claim · model-written summary
Hot water reduced shelf life decay in Pelese and Fracasso apricots, Sun Crest peaches, and May Grand nectarines.
- Taxon
- apricotsPrunus armeniacae0
- Treatment
- Fruit dipping in hot watere0
- Outcome
- decaye0
- Direction
- reducede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit dipping in hot water effectively reduced decay in 'Pelese' and 'Fracasso' apricots, 'Sun Crest' peaches, and 'May Grand' nectarines as compared to control”
Claim · model-written summary
Hot water did not reduce shelf life decay in Glo Haven and Red Top peaches.
- Taxon
- peachesPrunus persicae0
- Treatment
- Dip Treatmentst0
- Outcome
- ineffectivee0
- Direction
- ineffectivee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“was ineffective in 'Glo Haven' and 'Red Top' peaches”
t0“Dip Treatments”
Claim · model-written summary
Fungicide at 20 degrees C controlled decay better than hot water in most cultivars.
- Taxon
- Nectarines, Apricots, and PeachesPrunus persicaPrunus armeniacaPrunus persica var. nucipersicat0
- Treatment
- Fungicide treatments at 20 degrees Ce0
- Outcome
- more effectivee0
- Direction
- more effectivee0
- Comparator
- hot watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fungicide treatments at 20 degrees C were more effective than hot water in most cultivars”
t0“Nectarines, Apricots, and Peaches”
Claim · model-written summary
Combining fludioxonil with water at 48 degrees C improved fungicide performance.
- Taxon
- Nectarines, Apricots, and PeachesPrunus persicaPrunus armeniacaPrunus persica var. nucipersicat0
- Treatment
- combination of FLU with water at 48 degrees Ce0
- Outcome
- fungicide performancee0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combination of FLU with water at 48 degrees C further improved the fungicide performance”
t0“Nectarines, Apricots, and Peaches”
Claim · model-written summary
Hot fludioxonil treatment required one fourth of the active ingredient for comparable decay control.
- Taxon
- Nectarines, Apricots, and PeachesPrunus persicaPrunus armeniacaPrunus persica var. nucipersicat0
- Treatment
- Dip Treatmentst0
- Outcome
- control of decaye0
- Direction
- comparablee0
- Value
- a fourthe0
- Comparator
- treatment at 20 degrees Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reduced levels (a fourth) of active ingredient were required to achieve a control of decay comparable to that for treatment at 20 degrees C”
t0“Nectarines, Apricots, and Peaches after Dip Treatments”
Claim · model-written summary
Fludioxonil residues after the two dip regimens averaged about 0.6 to 2 mg per kg, below the US stone fruit limit.
- Taxon
- Nectarines, Apricots, and PeachesPrunus persicaPrunus armeniacaPrunus persica var. nucipersicat0
- Outcome
- Residue levelse0
- Direction
- lowere0
- Value
- 0.6-2 mg kg-1e0
- Qualifier
- maximum residue limit (5 mg kg-1)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Residue levels in fruit after treatment with 100 mg L-1 FLU at 20 degrees C or with 25 mg L-1 FLU at 48 degrees C averaged approximately 0.6-2 mg kg-1, which were notably lower than the maximum residue limit (5 mg kg-1)”
t0“Nectarines, Apricots, and Peaches”
The same questions in other papers
fludioxonil · molecular: metabolites · Prunus armeniaca (apricot)Results agree
1 paper in the same direction as this paper
- positive
application · disease · Prunus armeniaca (apricot)Positive and negative results
4 papers in the same direction as this paper · 2 in the opposite direction
- negative
- no effect
- positive
3 papers more in this group
See all 7 papers →fungicide · disease · Prunus persica (peach)Positive and negative results
9 papers in the same direction as this paper · 6 in the opposite direction
- no effect
- negative
- negative
12 papers more in this group
See all 16 papers →application · disease · Prunus persica (peach)Positive and negative results
10 papers in the same direction as this paper · 7 in the opposite direction · 2 reporting no difference from an alternative
- negative
- no effect
- no effect
16 papers more in this group
See all 20 papers →heat · disease · Prunus armeniaca (apricot)Results agree
2 papers in the same direction as this paper
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.