Fungicides Affect Leafy Vegetable Biochemistry
Researchers at the Institute of Plant Protection-National Research Institute and the Academy of Agrobusiness in Poland determined individual fungicides, Fluazinam, Dithianon, and Dodine, and mixtures of the three fungicides cause diverse effects in leafy vegetables. When researchers mixed the herbicides, they discovered that Fluazinam had a longer dissipation time and Dithianon and Dodine degraded faster.
Also, mixtures of the three herbicides intensified the accumulation of carotenoids, protein, and phenolic compounds, while reducing carbohydrates.
Fungicides were extracted by a QuEChERS method using UCT products ECQUEU415CT (4g. MgSO 4 , 1g. NaCl, 0.5g. Na 2 HCitr.1.5H 2 O, 1g. Na 2 HCitr. 2H 2 O) for extraction and ECQUEU32CT (150mg MgSO 4 , 25mg. PSA, and 2.5mg. GCB) for extract cleanup.
For more information, read: Fluazinam and its mixtures induce diversified changes of crucial biochemical and antioxidant profile in leafy vegetable
Piotr Iwaniuk a,*, Andrzej Borusiewicz b, Bozena Lozowicka a
