The dissipation rates of cyprodinil, fludioxonil, procymidone and vinclozoline during storage of grape juice

Abstract

The disappearance of the fungicides cyprodinil, fludioxonil, procymidone and vinclozoline, which are widely used to control grey mold in vineyards, from commercially sterilized white grape juice was studied. Fungicide losses from white grape juice stored at 40 °C were monitored for about 2 months in order to simulate in a fast way the shelf-life of the product at room temperature (about 1 year). The fungicides were determined by using a simple method based on a liquid–liquid extraction (LLE) and gas chromatographic separation, followed by mass spectrometric detection (GC–MSD). Fortified white grape juice subsamples were taken three times a week from the oven and the degradation of the fungicides monitored for 56 days. The half-lives at 40 °C for vinclozoline and procymidone were found to be 11 and 20 days, respectively. Those for the more recently introduced fungicides fludioxonil and cyprodinil were somewhat longer (33 and 44 days, respectively). Based on the first-order rate constants obtained, the fungicides dissipated in the following sequence: vinclozoline (0.062 d −1) > procymidone (0.035 d −1) > fludioxonil (0.021 d −1) > cyprodinil (0.016 d −1).