Abstract
Cv. Star Ruby grapefruit (Citrus paradisi Macf.) were subjected to a 3-min dip in water at room temperature (20 degrees C) or at 50 degrees C with or without 25, 50, or 100 mg/L azoxystrobin (AZX). Then, the fruits were subjected to cold quarantine at 2 degrees C and 90-95% relative humidity (RH) for 3 weeks and then stored for 5 weeks at 8 degrees C and approximately 85% RH and for another 2 weeks at 20 degrees C and 80% RH to simulate a 2-week marketing period (SMP). No AZX residues were detected in the albedo and pulp following treatments at 20 or 50 degrees C, the total amount of residues being recovered from the flavedo tissue. There was a relationship between the AZX uptake in fruit and the amount of fungicide employed at 20 or 50 degrees C. When AZX was applied to the fruit at 25 mg/L at 20 degrees C, the residue level averaged 0.11 mg/kg (active ingredient, whole fruit basis). This residue concentration increased by 50 and 75% when the application rate increased from 25 to 50 or 100 mg/L, respectively. A similar pattern of accumulation was detected in fruit subjected to treatments at 50 degrees C. However, treatments at 50 degrees C produced residue levels higher than the treatments at 20 degrees C, with increases ranging from 63 to 84%, for the same concentration. Storage conditions did not affect the amount of AZX residues in the fruit. Treatment at 50 or 100 mg/L at 20 degrees C reduced the incidence of moderate to severe chilling injury (CI). Water dips at 50 degrees C reduced the incidence and severity of CI to a very low extent, with no additional advantages when hot water was used in combination with AZX. Treatments with 50 or 100 mg/L of AZX at 20 degrees C produced beneficial effects in decay control similar to those of 25 mg/L AZX at 50 degrees C or hot water alone. Better results were achieved with 50 or 100 AZX at 50 degrees C, providing complete control of decay during cold storage and with negligible decay after SMP. It was concluded that when AZX was applied at 50 degrees C, low doses of fungicide and minimal residue levels in fruit were required to control the postharvest decay of grapefruit. This treatment does not impair fruit quality and offers very interesting prospects for large scale application, due to the reduced potential toxicity of AZX to nontarget organisms and to the environment.
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 18
Claim · model-written summary
Azoxystrobin residues were confined to the flavedo, with none detected in albedo and pulp.
- Taxon
- Grapefruit
_Pompelino_Grapefruit_002.jpg?width=60)
Citrus ×paradisit0 - Material
- Cv. Star Rubyt0
- Organ / stage
- albedo and pulpe0
- Outcome
- AZX residuese0
- Qualifier
- total amount of residues being recovered from the flavedo tissuee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Pompelino_Grapefruit_002.jpg?width=500)
Verbatim
e0“No AZX residues were detected in the albedo and pulp following treatments at 20 or 50 degrees C, the total amount of residues being recovered from the flavedo tissue”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
Fruit azoxystrobin uptake was related to fungicide amount at either dip temperature.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- amount of fungicide employede0
- Outcome
- AZX uptake in fruite0
- Qualifier
- 20 or 50 degrees Ce0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was a relationship between the AZX uptake in fruit and the amount of fungicide employed at 20 or 50 degrees C”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
A 25 mg/L azoxystrobin dip at 20 degrees C yielded 0.11 mg/kg whole-fruit residue.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- AZX was applied to the fruit at 25 mg/L at 20 degrees Ce0
- Outcome
- residue levele0
- Value
- 0.11 mg/kge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When AZX was applied to the fruit at 25 mg/L at 20 degrees C, the residue level averaged 0.11 mg/kg (active ingredient, whole fruit basis)”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
Increasing azoxystrobin concentration from 25 to 50 mg/L raised fruit residue concentration by 50%.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- 50e0
- Outcome
- residue concentratione0
- Direction
- increasede0
- Value
- 50e0
- Comparator
- 25e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This residue concentration increased by 50 and 75% when the application rate increased from 25 to 50 or 100 mg/L, respectively”
e1“AZX was applied to the fruit at 25 mg/L at 20 degrees C”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
Increasing azoxystrobin concentration from 25 to 100 mg/L raised fruit residue concentration by 75%.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- 100 mg/Le0
- Outcome
- residue concentratione0
- Direction
- increasede0
- Value
- 75%e0
- Comparator
- 25e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This residue concentration increased by 50 and 75% when the application rate increased from 25 to 50 or 100 mg/L, respectively”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
Fruit treated at 50 degrees C showed a similar pattern of azoxystrobin accumulation with dose.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- treatments at 50 degrees Ce0
- Outcome
- pattern of accumulatione0
- Direction
- similare0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A similar pattern of accumulation was detected in fruit subjected to treatments at 50 degrees C”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
At equal concentration, 50 degree C treatment produced 63 to 84% higher residues than 20 degree C treatment.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- treatments at 50 degrees Ce0
- Outcome
- residue levelse0
- Direction
- highere0
- Value
- 63 to 84%e0
- Comparator
- treatments at 20 degrees Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treatments at 50 degrees C produced residue levels higher than the treatments at 20 degrees C, with increases ranging from 63 to 84%, for the same concentration”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
Storage conditions did not affect fruit azoxystrobin residue amount.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- Storage conditionse0
- Outcome
- amount of AZX residues in the fruite0
- Direction
- did not affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage conditions did not affect the amount of AZX residues in the fruit”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
A 50 mg/L azoxystrobin dip at 20 degrees C reduced moderate to severe chilling injury incidence.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- 50 or 100 mg/L at 20 degrees Ce0
- Outcome
- incidence of moderate to severe chilling injurye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatment at 50 or 100 mg/L at 20 degrees C reduced the incidence of moderate to severe chilling injury (CI)”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
A 100 mg/L azoxystrobin dip at 20 degrees C reduced moderate to severe chilling injury incidence.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- 100 mg/L at 20 degrees Ce0
- Outcome
- incidence of moderate to severe chilling injurye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatment at 50 or 100 mg/L at 20 degrees C reduced the incidence of moderate to severe chilling injury (CI)”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
Hot water dips reduced chilling injury incidence and severity only slightly.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- Water dips at 50 degrees Ce0
- Outcome
- incidence and severity of CIe0
- Direction
- reducede0
- Qualifier
- to a very low extente0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Water dips at 50 degrees C reduced the incidence and severity of CI to a very low extent”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
Combining hot water with azoxystrobin gave no additional chilling injury benefit.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- hot water was used in combination with AZXe0
- Outcome
- incidence and severity of CIe1
- Direction
- no additional advantagese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with no additional advantages when hot water was used in combination with AZX”
e1“incidence and severity of CI”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
Azoxystrobin at 50 mg/L and 20 degrees C controlled decay comparably to the reported alternative dips.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- 50 or 100 mg/L of AZX at 20 degrees Ce0
- Outcome
- decay controle0
- Direction
- similare0
- Comparator
- 25 mg/L AZX at 50 degrees C or hot water alonee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatments with 50 or 100 mg/L of AZX at 20 degrees C produced beneficial effects in decay control similar to those of 25 mg/L AZX at 50 degrees C or hot water alone”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
Azoxystrobin at 100 mg/L and 20 degrees C controlled decay comparably to the reported alternative dips.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- 100 mg/L of AZX at 20 degrees Ce0
- Outcome
- decay controle0
- Direction
- similare0
- Comparator
- 25 mg/L AZX at 50 degrees C or hot water alonee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatments with 50 or 100 mg/L of AZX at 20 degrees C produced beneficial effects in decay control similar to those of 25 mg/L AZX at 50 degrees C or hot water alone”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
Azoxystrobin at 50 mg/L and 50 degrees C completely controlled decay in cold storage, with negligible decay after marketing simulation.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- 50 or 100 AZX at 50 degrees Ce0
- Outcome
- decaye0
- Direction
- complete controle0
- Qualifier
- during cold storage and with negligible decay after SMPe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Better results were achieved with 50 or 100 AZX at 50 degrees C, providing complete control of decay during cold storage and with negligible decay after SMP”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
Azoxystrobin at 100 mg/L and 50 degrees C completely controlled decay in cold storage, with negligible decay after marketing simulation.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- 50 or 100 AZX at 50 degrees Ce0
- Outcome
- decaye0
- Direction
- complete controle0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Better results were achieved with 50 or 100 AZX at 50 degrees C, providing complete control of decay during cold storage and with negligible decay after SMP”
t0“Cv. Star Ruby Grapefruit”
Claim · model-written summary
The authors concluded that hot azoxystrobin application can control decay with low fungicide doses and minimal fruit residues.
- Taxon
- grapefruitCitrus ×paradisie0
- Treatment
- AZX was applied at 50 degrees Ce0
- Outcome
- low doses of fungicide and minimal residue levels in fruit were required to control the postharvest decay of grapefruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“when AZX was applied at 50 degrees C, low doses of fungicide and minimal residue levels in fruit were required to control the postharvest decay of grapefruit”
Claim · model-written summary
The hot azoxystrobin treatment did not impair grapefruit quality.
- Taxon
- GrapefruitCitrus ×paradisit0
- Material
- Cv. Star Rubyt0
- Treatment
- AZX was applied at 50 degrees Ce1
- Outcome
- fruit qualitye0
- Direction
- does not impaire0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This treatment does not impair fruit quality”
e1“when AZX was applied at 50 degrees C”
t0“Cv. Star Ruby Grapefruit”
The same questions in other papers
storage · molecular: metabolites · Citrus x paradisi (grapefruit)Positive and negative results
1 in the opposite direction
- positive
heat · crop injury · Citrus x paradisi (grapefruit)Positive and negative results
6 in the opposite direction
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →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.