Effects of Brining and Picking Time on The Degradation of Pesticide Residue in Grapevine Leaves
Yazarlar (3)
Prof. Dr. Rüstem CANGİ
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Yusuf YANAR
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
|
| Makale Alt Türü | Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale |
| Dergi Adı | Türk Tarım - Gıda Bilim ve Teknoloji dergisi |
| Dergi ISSN | 2148-127X |
| Dergi Tarandığı Indeksler | TR DİZİN |
| Makale Dili | İngilizce |
| Basım Tarihi | 11-2019 |
| Cilt No | 7 |
| Sayı | 11 |
| Sayfalar | 1773 / 1779 |
| DOI Numarası | 10.24925/turjaf.v7i11.1773-1779.2505 |
| Özet |
| Intensive pesticide use in vineyard resulted in residue problem on vine leaves that are used as food.This study was aimed at development of a proper chemical control program to reduce the pesticideresidue problem on vine (cv. Narince) leaves in vineyards during the growing period. The residuesof some fungicides were determined according to spraying time in the fresh (unprocessed) andpreserved (brined) leaves. Additionally, the effects of preservation process on degradation of thefungucides residues were investigated. In this study three fungicides (Azoxystrobin, Triadimenol,Hexaconazole) were applied alternately for both powdery mildew and “Colomerus vitis”management, and two fungucides (Copper oxychloride, Metalaxyl + Mancozeb) for downy mildewcontrol. Additionaly vine leaves were harvested at two different times: (i) before the half-life of thepesticides were reached and (ii) after the half-life of the pesticides have elapsed. Two differentmethods were applied to preserve the vine leaves. In first treatment, leaf samples were boiled in hot(98±2°C) tap water, then leaves were placed into jars, then filled with brine containing 8.0% salt +0.25% lactic acid. In second treatment, vine leaves were placed into jars, then filled with tap waterand brine containing 8.0% salt+0.25% lactic acid. The residue levels of the fungicides weredetermined on leaves. Detectable copper and the other fungucide residues are compared accordingto Turkish Food Codex. Preserving applications were decreased fungicide and copper residue levelsand hot water brining was decreased the levels of fungicide residues between 75.2% and 99.2%,according to the applications. As a result, systemic fungicides should not be used in vineyards inwhere pickled vine leaves are produced. It is proposed that better to use contact fungicides insteadof systemic one and also viticulturists should be careful using the effective contact fungicides. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| TRDizin | 1 |