Residue Level of Imazalil Fungicide in Lemons following Prestorage Dip Treatment at 20 and 50 °C
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (9) , 2865-2869
- https://doi.org/10.1021/jf9508256
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Improving storability of ‘Tarocco’ oranges by postharvest hot-dip fungicide treatmentsPostharvest Biology and Technology, 1995
- Influence of postharvest hot-dip fungicide treatments on Redblush grapefruit quality during long-term storage/Efecto de los tratamientos fungicidas postcosecha por inmersión en agua caliente sobre la calidad del pomelo Redblush durante el almacenamiento en fríoFood Science and Technology International, 1995
- Heat Treatments for Improved Postharvest Quality of Horticultural CropsHortTechnology, 1992
- Thiabendazole and Imazalil Applied at 53C Reduce Chilling Injury and Decay of GrapefruitHortScience, 1991