Degradação de agrotóxicos em hortifrutícolas (hf) através de oxidação por ozonização

• Ano de defesa: 2016
• Autor(a) principal: Coradini, Cezar
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Agronomia; UFSM; Programa de Pós-Graduação em Agronomia
• Palavras-chave em Português: Capsicum annuum; Solanum lycopersicum; Descontaminação; Processos oxidativos; Cromatografia; Decontamination; Oxidative processes; Chromatography; CNPQ::CIENCIAS AGRARIAS::AGRONOMIA
• Link de acesso: http://repositorio.ufsm.br/handle/1/3276

The aim of this work was to evaluate the efficiency of ozonification oxidation for horticulture submitted to pesticide decontamination, as well as to assess ozonification‟s effects on the physical-chemical properties and shelf time of the treated crops. Two experiments were carried out in 2015, using tomato and pepper crops. The experiments were performed in accordance with the recommendations for the crops. The crops were treated with two fungicides and two insecticides. In the tomato experiment, we applied the fungicide pyraclostrobin ® and the insecticide deltamethrin ®, while in the chili experiment we applied the fungicide and insecticide deltamethrin ® difenoconazole, using a sprayer pressurized with CO2 with a cone-type jet plane (XR TeeJet 11004). The treatments were the recommended dose, twice the recommended dose, and four times the recommended dose of the pesticides. In the tomato experiment, the fruit was harvested 3 hours after application, whereas in the chili experiment the pepper crop was held after the withdrawal period of the pesticide, and less treatment than the recommended dose was performed 24 hours before the withdrawal period. After harvesting, the samples were ozonized for 0, 10, 20, or 40 minutes and chromatographic analysis was conducted to measure the levels of pesticide degradation and to evaluate the physical and chemical qualities and shelf times of samples treated with ozone