The disappearance of azoxystrobin, pyrimethanil, cyprodinil, and fludioxonil on tomatoes in greenhouse was studied. At the preharvest interval, except for cyprodinil, the pesticide residues were below the MRL fixed in Italy. The mechanism of disappearance studied with model systems shows that the decrease in residues was due to codistillation and photodegradation in pyrimethanil, to photodegradation in fludioxonil, and to evaporation and codistillation in cyprodinil. Azoxystrobin residues were stable during all experiments.
The fate of four new fungicides (cyprodinil, fludioxonil, pyrimethanil,
and tebuconazole) from the
treatment on vine to the production of wine was studied. The
influence of clarifying agents
(bentonite, charcoal, potassium caseinate, gelatin, and
polyvinylpolypyrrolidone) on residue
concentrations in wine was also studied. The fungicide residues on
grapes showed different decay
rates after treatment, with first-order kinetics and half-lives ranging
from 8 to 57 days. Grape
processing into wine caused considerable residue reduction with
cyprodinil (ca. 80%), fludioxonil
(ca. 70%), and tebuconazole (ca. 50%) and no
reduction with pyrimethanil. The two wine-making
techniques employed (with and without maceration) had the same
influence on the residue
concentrations in wine, except for fludioxonil which showed maximum
residue reduction with
vinification with maceration. Among the clarifying agents tested,
only charcoal showed effective
action on the elimination of residue content in wine, proving complete
elimination, or almost, of
fungicide residues.
Keywords: Fungicides; residues; wine-making
An apiary trial on the use of two acaricide formulations (gel-Apiguard and vermiculite and Api Life VAR) in the control of Varroa destructor (Anderson & Trueman) was conducted in summer 2001 in Sardinia (Italy). The main goals were 1) to determine their effectiveness against V. destructor, taking into account natural mite mortality in control hives; and simultaneously 2) to determine the persistence of both formulations and residues in honey and wax, by using a new extraction method. Both thymol formulations, after the treatments, reduced significantly the levels of mite infestations of adult bees and sealed brood, but their efficacy, expressed as percentage of mortality, was lower for both products (Api Life VAR 74.8 +/- 13.1 and 81.3 +/- 15.5, Apiguard 90.4 +/- 8.3 and 95.5 +/- 8.7 for sealed brood and adult bees, respectively) than the efficacy previously obtained with the same products in other experimental conditions. Moreover, a considerable colony-to-colony variability was recorded, and a significant negative effect of the thymol treatments on colony development was observed. During 2 wk of treatment, the bees removed nearly 95% of all the applied product (gel or vermiculite). Residues found in honey collected from the nest varied from 0.12 to 4.03 mg/kg for Api Life VAR and from 0.40 to 8.80 mg/kg for Apiguard. The residues were relatively higher in wax (Api Life VAR = 21.6 +/- 13.0; Apiguard = 147.7 +/- 188.9) than in honey, because thymol is a fat-soluble ingredient.
The influence of six fungicides (azoxystrobin, cyprodinil, fludioxonil, mepanipyrim, pyrimethanil, and tetraconazole) on the fermentative activity of two yeasts (Saccharomyces cerevisiae and Kloeckeraapiculata) and two lactic bacteria (Leuconostoc oenos and Lactobacillus plantarum) was studied. The possibility of their being degraded by these yeasts and bacteria was also investigated. The presence of the pesticides did not affect alcoholic fermentation, not even with levels higher than those normally found in grapes in field experiments. On the contrary, their presence stimulated the yeast, especially K. apiculata, to produce more alcohol. The fermentative process did not affect the amount of pesticides either by degradation or by adsorption. During malolactic fermentation by Le. oenos, malic acid decreased slightly less (by approximately 15%) in the presence of all pesticides, except mepanipyrim. A lower effect ( approximately 5%) was found during the fermentative process with La. plantarum. The bacteria studied did not show a degradative effect on pesticides during malolactic fermentation.
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