Influence of two cooking methods of chard on imidacloprid and spinosad residues
Poster
| Main Authors: | , , , , |
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| Format: | Conferencia |
| Language: | Inglés |
| Published: |
Ministerio de Desarrollo Agropecuario de Panamá
2022
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/11043 |
| _version_ | 1855484704281591808 |
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| author | Turaglio, María Eugenia Navarro, Rosanna Graciela Marcucci, Bruno Herrera, Maria Eugenia Becerra, Violeta Cristina |
| author_browse | Becerra, Violeta Cristina Herrera, Maria Eugenia Marcucci, Bruno Navarro, Rosanna Graciela Turaglio, María Eugenia |
| author_facet | Turaglio, María Eugenia Navarro, Rosanna Graciela Marcucci, Bruno Herrera, Maria Eugenia Becerra, Violeta Cristina |
| author_sort | Turaglio, María Eugenia |
| collection | INTA Digital |
| description | Poster |
| format | Conferencia |
| id | INTA11043 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Ministerio de Desarrollo Agropecuario de Panamá |
| publisherStr | Ministerio de Desarrollo Agropecuario de Panamá |
| record_format | dspace |
| spelling | INTA110432022-02-25T14:09:19Z Influence of two cooking methods of chard on imidacloprid and spinosad residues Turaglio, María Eugenia Navarro, Rosanna Graciela Marcucci, Bruno Herrera, Maria Eugenia Becerra, Violeta Cristina Remolacha de Hoja Plagas de Plantas Insecticidas Residuos Cocción Microondas Spinach Beet Plant Pests Insecticides Residues Cooking Microwave Radiation Acelga Bolling Ebullición Poster 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 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. EEA Mendoza Fil: Turaglio, Maria Eugenia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Navarro, Rosanna Graciela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Marcucci, Bruno. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Marcucci, Bruno. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Herrera, Maria Eugenia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Becerra, Violeta Cristina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina 2022-01-04T10:40:49Z 2022-01-04T10:40:49Z 2022-01-03 info:ar-repo/semantics/documento de conferencia info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/11043 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Ministerio de Desarrollo Agropecuario de Panamá 8th Latin American Pesticide Residues Workshop (LAPRW) Food and Environment. On line event. May 18-20, 2021 |
| spellingShingle | Remolacha de Hoja Plagas de Plantas Insecticidas Residuos Cocción Microondas Spinach Beet Plant Pests Insecticides Residues Cooking Microwave Radiation Acelga Bolling Ebullición Turaglio, María Eugenia Navarro, Rosanna Graciela Marcucci, Bruno Herrera, Maria Eugenia Becerra, Violeta Cristina Influence of two cooking methods of chard on imidacloprid and spinosad residues |
| title | Influence of two cooking methods of chard on imidacloprid and spinosad residues |
| title_full | Influence of two cooking methods of chard on imidacloprid and spinosad residues |
| title_fullStr | Influence of two cooking methods of chard on imidacloprid and spinosad residues |
| title_full_unstemmed | Influence of two cooking methods of chard on imidacloprid and spinosad residues |
| title_short | Influence of two cooking methods of chard on imidacloprid and spinosad residues |
| title_sort | influence of two cooking methods of chard on imidacloprid and spinosad residues |
| topic | Remolacha de Hoja Plagas de Plantas Insecticidas Residuos Cocción Microondas Spinach Beet Plant Pests Insecticides Residues Cooking Microwave Radiation Acelga Bolling Ebullición |
| url | http://hdl.handle.net/20.500.12123/11043 |
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