Abstract

Fungicides are the pesticides most widely used for tomato cultivation, mainly dithiocarbamates. The objective of this research was to study the efficiency of dithiocarbamate mancozeb removal from table tomatoes, through rinsing processes. Analyses of tomato acidity, brix, water activity, pH, and manganese content were carried out. After rinsing tomatoes with drinking water and solutions of vinegar (made from alcohol), sodium bicarbonate, and dihidrated sodium dichloroisocyanurate, mancozeb levels were assessed in skin and whole fruit, by quantifying the manganese content present in the samples. It was observed that the rinsing processes reduced significantly the amount of residues in the tomatoes. The reduction of mancozeb was higher in the skin, where it can be found in its highest concentration. Treatments using drinking water and sodium bicarbonate solution removed over 61% of the residues present in tomatoes skin. KEY-WORDS: Fungicides; dithiocarbamates; Lycopersicum esculentum Mill.

Highlights

  • the pesticides most widely used for tomato cultivation

  • The objective of this research was to study the efficiency of dithiocarbamate mancozeb removal from table tomatoes

  • mancozeb levels were assessed in skin

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Summary

EFFECT OF RINSING SOLUTIONS FOR REMOVING MANCOZEB RESIDUES IN TABLE TOMATOES

Fungicides are the pesticides most widely used for tomato cultivation, mainly dithiocarbamates. O objetivo deste trabalho foi avaliar a eficiência dos processos de enxágue de tomates de mesa, por imersão, com água potável e soluções de vinagre de álcool, bicarbonato de sódio e dicloroisocianurato de sódio dihidratado, utilizados na remoção do fungicida mancozeb. A redução de mancozeb foi maior na película, onde está presente em maior concentração, e os enxágues com água potável e solução com bicarbonato de sódio removeram mais de 61% dos resíduos presentes na película dos tomates. O objetivo deste trabalho foi avaliar a diminuição da concentração de mancozeb em tomates de mesa, com e sem remoção da película do fruto, utilizando-se processos de enxágue com água, solução com vinagre de álcool, solução com dicloroisocianurato de sódio dihidratado e solução com bicarbonato de sódio

MATERIAL E MÉTODOS
Análises físicoquímicas
Quantificação do Fungicida
Análise estatística
RESULTADOS E DISCUSSÃO
Ba Bb
Findings
Água potável

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