
%0 Journal Article
%A Wild, BL 
%A Spohr, LJ 
%T Influence of fruit temperature and application time on the effectiveness of fungicides in controlling citrus green mould, <I>Penicillium digitatum</I>
%J Australian Journal of Experimental Agriculture
%D 1989/02/01
%V 29
%N 1
%P 139-142
%K 
%R https://doi.org/10.1071/EA9890139
%U https://www.publish.csiro.au/paper/EA9890139 
%X The effects of fruit temperatures (10, 15, 20 and 25¦C) on eradicant activities of 5 different fungicides against Penicilliurn digitatum on Washington Navel were studied. With the fungicide guazatine, applied as a 30 s dip at a concentration of 500 &#181;g/mL, a decrease in fruit temperature did not significantly reduce the time permitted between harvest and treatment if complete control was to be achieved. Benomyl at fruit temperatures of 15 and 10&#176;C gave mould control until 30.5 &#177; 9.7 and 25.5 &#177; 7.9 h (mean &#177; s.e.) after inoculation respectively. At 10&#176;C fruit could be left for 42.3 &#177; 6.5 h before treatment with etaconazole and mould control could still be achieved. The fungicide imazalil had the most eradicant activity, with mould control being achieved 30 &#177; 2.9, 28.4 &#177; 4.2, 44.6 &#177; 9.2 and 73.2 &#177; 4.3 h after inoculation at fruit temperatures of 25, 20, 15 and 10&#176;C respectively. At no time was complete mould control achieved with prochloraz, which suggests that a concentration higher than 500 &#181;g/mL should be recommended. 
