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dc.contributor.author
Munitz, Martín Sebastián  
dc.contributor.author
Resnik, Silvia Liliana  
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Montti, M.  
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Medina, María Belén  
dc.date.available
2022-11-25T10:49:21Z  
dc.date.issued
2016-04  
dc.identifier.citation
Munitz, Martín Sebastián; Resnik, Silvia Liliana; Montti, M.; Medina, María Belén; Occurrence of fungicide residues on Argentinean blueberry fruit and juice samples; Sift Desk; SDRP Journal of Food Science & Technology; 1; 3; 4-2016; 1-6  
dc.identifier.issn
2472-6419  
dc.identifier.uri
http://hdl.handle.net/11336/178916  
dc.description.abstract
Azoxystrobin, boscalid, cyprodinil, fludioxonil and pyraclostrobin are fungicides commonly used in Argentina against different fungus contaminations in the blueberry field. The presence of these fungicides was investigated in 50 samples of blueberry fruit and 15 samples of blueberry juice purchased in Argentina. Fungicide residues were determined by solid-phase microextraction (SPME) coupled to gas chromatography with micro-electron capture and nitrogen phosphorous detector. The average concentrations of azoxystrobin were 48 ug/kg in blueberry fruit. Average of boscalid were 43 and 239 ug/kg, of cyprodinil 1581 and 852 ug/kg, of fludioxonil 1077 and 2842 g/kg, and of pyraclostrobin 578 and 3414 ug/kg, in fruits and juice respectively. The higher concentrations of fungicides were found in those cases where the time between the application of the compound and the fruit’s commercialization was shorter than the fungicide’s half-life.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Sift Desk  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
FUNGICIDES  
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BLUEBERRIES  
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TIME BETWEEN FUNGICIDE APPLICATION AND HARVEST  
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SPME/GC  
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Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Occurrence of fungicide residues on Argentinean blueberry fruit and juice samples  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2022-11-24T13:40:51Z  
dc.journal.volume
1  
dc.journal.number
3  
dc.journal.pagination
1-6  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Munitz, Martín Sebastián. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina  
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Fil: Resnik, Silvia Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina  
dc.description.fil
Fil: Montti, M.. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina  
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Fil: Medina, María Belén. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
SDRP Journal of Food Science & Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.25177/JFST.1.3.5