Asiye AKYILDIZ, Erdal AĞÇAM, Hakan BENLI, Seçil GÜRKAN, Berat ÇETİNKAYA, Emine KARACA

Effects of Rinsing on Residue Level of Chlorpyrifos Ethyl, Acetamiprid and Penconazole in Grapes

Üzüme uygulanan çeşitli yıkama koşullarının, chlorpyrifos ethyl, acetamiprid ve penconazole içeren üç farklı pestisitin kalıntılarının uzaklaştırılmasındaki etkileri incelenmiştir. Yıkama koşulları beş farklı sıcaklığı, üç farklı meyve/su oranını ve üç farklı daldırma süresini içermektedir. Üç pestisitin de kalıntı seviyeleri, yıkama suyu sıcaklığının düşürülmesi ile azalmışken, kombine uygulamaların her biri içinde, 40 ve 50 ̊C ile karşılaştırıldığında 10, 20 ve 30 ̊C’de daha düşük pestisit kalıntı değerleri elde edilmiştir. Buna ek olarak, bütün sıcaklıklarda, üzüm örneklerinden chlorpyrifos ethyl kalıntısının uzaklaştırılmasında, 4 dakikalık daldırma süresi, 2 ve 3 dakikalık daldırma süreleri kadar etkili olmamıştır.

Yıkama uygulamalarının üzümde chlorpyrifos ethyl, acetamiprid ve penconazole kalıntısı üzerine etkileri

Effects of various rinsing conditions were investigated to remove residues of three pesticides including chlorpyrifos ethyl, acetamiprid and penconazole from grapes. The rinsing conditions included five different temperatures of rinsing water, three different fruit-to-water ratios and three different dipping times. The residue levels of all three pesticides decreased with decreasing the rinsing water temperature while in most cases, 10, 20 and 30 °C produced lower pesticide residue values when compared to 40 and 50 °C within each of combined treatments. In addition, 4 minutes of dipping time was not as effective as 2 and 3 minutes dipping times to eliminate chlorpyrifos ethyl residue from grape samples at all temperatures.

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