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Abstract
Leafminer flies, thrips, aphids and whiteflies are the most common pests of chard (Beta vulgaris var. cicla). Intense damage not only reduces chard yield, but also the quality of leafy vegetables. The pesticides widely used against them are imidacloprid and spinosad. The ingestion of small traces of these pesticides for prolonged periods of time can affect the health and well-being of the consumer. The objective of this work was to determine the [ver mas...]
dc.contributor.authorTuraglio, María Eugenia
dc.contributor.authorNavarro, Rosanna Graciela
dc.contributor.authorMarcucci, Bruno
dc.contributor.authorHerrera, Maria Eugenia
dc.contributor.authorBecerra, Violeta Cristina
dc.date.accessioned2022-01-04T10:40:49Z
dc.date.available2022-01-04T10:40:49Z
dc.date.issued2022-01-03
dc.identifier.urihttp://hdl.handle.net/20.500.12123/11043
dc.descriptionPoster
dc.description.abstractLeafminer flies, thrips, aphids and whiteflies are the most common pests of chard (Beta vulgaris var. cicla). Intense damage not only reduces chard yield, but also the quality of leafy vegetables. The pesticides widely used against them are imidacloprid and spinosad. The ingestion of small traces of these pesticides for prolonged periods of time can affect the health and well-being of the consumer. The objective of this work was to determine the influence of two cooking methods of chard, microwave and boiling, on the pesticides under study. Imidacloprid OD 20% (90 cm3.hL-1) and spinosad 48 SC (15cm3.hL-1) were applied in a chard crop in a farm located in Rodeo del Medio, Guaymallén, Mendoza. In order to have enough residue to observe the behavior of the pesticides tested, the harvest was carried out on the same day of spraying. Two tests and uncooked control were performed with three replicates each. Boiling test (H), consisted of a pot with boiling water, added 300g of unwashed leaf chard, left to cook for 8 minutes, then drained and processed. Microwave test (M), consisted of microwave cooking of 300g of unwashed leaf chard in polyethylene bags for a 900-watt microwave oven for 5 minutes. Once cold, it was processed. For the analysis of pesticide residues, the QuEChERS method (EN 15662) was performed. Imidacloprid and spinosad were quantified by UHPLC (ESI +) - MS / MS. To calculate the influence of the treatments carried out, they were compared to the control. Imidacloprid residues in chard were reduced 80% in treatment H and 12% in treatment M. Spinosad residues increased 33% in treatment H and 6% in treatment M. Imidacloprid assay shown a greater reduction in treatment H compared with treatment M, probably caused by the high-water solubility of this pesticide (610mg. L-1). Regarding spinosad, both treatments revealed that the pesticide concentrated, probably due to the low solubility in water (7.6 mg. L-1). The high level of residues from treatment H could be due to the greater weight loss of chard compared to treatment M. We conclude that the behavior of the pesticides tested depends on the cooking methods used and their solubility.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherMinisterio de Desarrollo Agropecuario de Panamá
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.source8th Latin American Pesticide Residues Workshop (LAPRW) Food and Environment. On line event. May 18-20, 2021es_AR
dc.subjectRemolacha de Hojaes_AR
dc.subjectSpinach Beeteng
dc.subjectPlagas de Plantases_AR
dc.subjectPlant Pestseng
dc.subjectInsecticidases_AR
dc.subjectInsecticideseng
dc.subjectResiduoses_AR
dc.subjectResidueseng
dc.subjectCocciónes_AR
dc.subjectCookingeng
dc.subjectMicroondases_AR
dc.subjectMicrowave Radiationeng
dc.subject.otherAcelgaes_AR
dc.subject.otherBollingeng
dc.subject.otherEbullición
dc.titleInfluence of two cooking methods of chard on imidacloprid and spinosad residueses_AR
dc.typeinfo:ar-repo/semantics/documento de conferenciaes_AR
dc.typeinfo:eu-repo/semantics/conferenceObjectes_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.rights.licenseCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Turaglio, Maria Eugenia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Navarro, Rosanna Graciela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Marcucci, Bruno. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Marcucci, Bruno. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Herrera, Maria Eugenia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
dc.description.filFil: Becerra, Violeta Cristina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
dc.subtypeponencia


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