Etoxazole stability under thermal storage and its residues on green bean rods by Quechers method [electronic resource].
Language: English Summary language: Arabic Description: 549 - 552 pOther title:- ثبات الإيتوكزازول تحت التخزين الحراري ومتبقياته فى الفاصوليا الخضراء بطريقة كويتشرز Quechers [Added title page title]
- Mansoura University Journal of plant protection and pathology, 2021 v. 12 (8) [electronic resource].
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Main | ART MUJPPP V12 No8 9 (Browse shelf(Opens below)) | Available |
Includes reference.
A Commercial acaricide etoxazole suspension concentrate (SC) formulation 10% under trade name
dagrozoom was purchased from the Egyptian local market to study the etoxazole behavior in the field on green bean pods to estimate the pre-harvest period (PHI) and study the stability of etoxazole active ingredient under accelerator thermal storage conditions according to the food and agriculture rganization (FAO) under different temperatures 35±2 оC for 90 days, 45±2 oC for 21days, 54±2 oC for 14 days and 72±2 oC for 5 days. Results indicated that suggested PHI for etoxazole according to the maximum residue limits (MRL) for green bean pods was 15 days from treatment and indicated also that etoxazole active ingredient was more stable and was conformity with FAO specifications when stored at 35±2 oC for 90 days, 45±2 oC for 21days and 54±2 oC for 14 days, on the other side the rate of thermal decomposition of etoxazole active ingredient was increased when stored at 72±2 oC for 5 days and became nonconformity with FAO after 3 days of storage.
Keywords: Etoxazole, Storage, degradation, Residues.
Summary in Arabic.
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