Pesticide residues in artichokes: Effect of different head shape

dc.contributorCTR REG AGR SPERIMENTALE
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:29:28Z
dc.date.available2014-05-20T15:29:28Z
dc.date.created2014-05-20T15:29:28Z
dc.date.issued1996-01-01
dc.identifierJournal of Environmental Science and Health Part B-pesticides Food Contaminants and Agricultural Wastes. New York: Marcel Dekker Inc., v. 31, n. 6, p. 1189-1199, 1996.
dc.identifier0360-1234
dc.identifierhttp://hdl.handle.net/11449/39059
dc.identifier10.1080/03601239609373061
dc.identifierWOS:A1996VQ76700003
dc.description.abstractResidues of three pesticides (dimethoate, parathion, and pyrazophos) in two artichoke cultivars, Masedu and Spinoso sardo, were investigated. The amount of pesticides in artichokes was greatly affected by the head shape. In the case of the calix-shaped Masedu artichoke, the residues in whole heads at commercial ripening were on average about twice higher than those of the pagoda-shaped Spinoso sardo artichoke. In the heart this ratio was 4 to 42 times greater. Residue decay rates were very fast, mainly owing to the dilution effect due to head growth.
dc.languageeng
dc.publisherMarcel Dekker Inc
dc.relationJournal of Environmental Science and Health - Part B: Pesticides, Food Contaminants, and Agricultural Wastes
dc.relation1.273
dc.relation0,420
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectartichokes
dc.subjectdimethoate
dc.subjectparathion
dc.subjectpyrazophos
dc.subjectresidues
dc.titlePesticide residues in artichokes: Effect of different head shape
dc.typeArtículos de revistas


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