Maria Giovanna Molinu
National Research Council
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Featured researches published by Maria Giovanna Molinu.
Journal of Agricultural and Food Chemistry | 2009
Antonio Dore; Maria Giovanna Molinu; Tullio Venditti; Guy D'hallewin
The influence of the immersion of lemon fruit in aqueous imazalil (IMZ) mixtures at 25 or 50 degrees C on the deposition and persistence of IMZ within the fruit rind and its effectiveness in controlling postharvest green mold, caused by Penicillium digitatum, was investigated. Concentrations of IMZ in the albedo tissue surrounding deep wounds in the rind were higher than the mean EC50 values for IMZ-resistant strains (1.0 microg *mL(-1)) after immersion of fruit into IMZ mixtures containing 25, 50, or 75 mg* L(-1) heated to 50 degrees C, but not those at 25 degrees C, where fungicide deposition was insufficient. IMZ residue, one day after treatment with 25, 50, or 75 mg* L(-1), was 3, 5, or 7 times higher after treatment at 50 degrees C compared to treatment at 25 degrees C. IMZ residues within the albedo of unwounded fruit treated with 25, 50, or 75 mg* L(-1) at 50 degrees C were 0.8, 1.3, or 2.0 microg * g(-1), respectively, while those similarly treated at 25 degrees C had negligible residues. Residues following treatment at 50 degrees C in the albedo did not decline during storage at 10 degrees C after 60 days. IMZ residues in the flavedo were higher than those in the albedo: after treatment with 25, 50, or 75 mg* L(-1) IMZ, they averaged 1.0, 1.2, or 2.7 microg * g(-1), respectively, after treatment at 25 degrees C, and 5.5, 7.9, or 16.2 microg * g(-1), respectively, after treatment at 50 degrees C. IMZ effectiveness as an eradicant to control green mold improved when it was heated. Green mold was reduced by 22 or 95% after treatment of lemons inoculated 1 h before immersion of lemons in IMZ at 50 mg* L(-1) at 25 or 50 degrees C, respectively. Green mold was reduced by 18 or 61% after treatment of lemons inoculated 1 day after immersion of lemons in IMZ at 50 mg* L(-1) at 25 or 50 degrees C, respectively. Scanning electron microscopy of the rind surface indicated that treatment at 50 degrees C for 2 min also caused ruptures in the cuticle.
Journal of Agricultural and Food Chemistry | 2005
Tullio Venditti; Maria Giovanna Molinu; Antonio Dore; Mario Carlo Salvatore Agabbio; Guy D'hallewin
Journal of Food Composition and Analysis | 2014
Angela Fadda; Maria Serra; Maria Giovanna Molinu; Emanuela Azara; Antonio Barberis; Daniele Sanna
Postharvest Biology and Technology | 2009
Tullio Venditti; Antonio Dore; Maria Giovanna Molinu; Mario Carlo Salvatore Agabbio; Guy D'hallewin
Scientia Horticulturae | 2010
Salvatore D'Aquino; Mario Schirra; Maria Giovanna Molinu; Marco Tedde; Amedeo Palma
Turkish Journal of Agriculture and Forestry | 2016
Claudio Leto; Ignazio Cammalleri; Salvatore La Bella; Teresa Tuttolomondo; Federico Martinelli; Maria Giovanna Molinu; Maurizio Mulas; Angela Fadda; Sara Melito
Italian Journal of Food Science | 2001
Salvatore D'Aquino; Maria Giovanna Molinu; Antonio Piga; Mario Carlo Salvatore Agabbio
1st International Symposium on fig | 1998
Salvatore D'Aquino; Antonio Piga; Maria Giovanna Molinu; Mario Carlo Salvatore Agabbio; Claudio Papoff
Postharvest Biology and Technology | 2016
Maria Giovanna Molinu; Antonio Dore; Amedeo Palma; Salvatore D’Aquino; Emanuela Azara; Victor Rodov; Guy D’hallewin
Journal of Agricultural and Food Chemistry | 2017
Gianfranco Bazzu; Maria Giovanna Molinu; Antonio Dore; Pier Andrea Serra