Persistence and dissipation pattern of azoxistrobin and difenonazole in turmeric (Curcuma longa L.)
Research Type
Departmental Research
Experiment Background
Turmeric (Curcuma longa L.) is an economically important food and
medicinal plant that grows in tropical andsubtropical regions consumed
worldwide. The area and production of turmeric in India is growing at the
rate of 2.62 and 5.67 percent per annum during the period from 2011-12
to 2016-17. Andhra Pradesh, Tamil Nadu, Karnataka and Gujarat
constitute (48.03%) share in India’s total production. In Gujarat, during
the year 2016-17 turmeric crop was cultivated in an area of about 3711
hectares and having production of 73148.53 MT with productivity of
19.71 MT/ha. In Navsari District, during the year 2016-17 turmeric crop
was cultivated in an area of about 854 hectares and having production of
19300.40 MT with productivity of 22.60 MT/ha. Foliar diseases viz., leaf
blotch (Taphrinamaculans Butler) and leaf spot (Colletotrichumcapsici
(Syd.) Butler &Bisby) are widespread and highly destructive and become
a major limiting factor for the production and quality of turmeric. For the
control of this diseases azoxystrobin and difenconazole is recommended
but its residue study is lacking for the Gujarat as well as for the south
Gujarat. Therefore, this experiement will help to understand the behavior
of these fungicides in/on turmeric.
In addition, turmeric is a difficult matrix for residue/contaminant analysis
due tothe high content of potentially interfering polyphenols
(curcuminoids) and essential oils with physicochemicalproperties similar
to target analytes.The novelty of this work relies in the optimization and
validation of a method that allows analysis ofresidues/contaminants, of
paramount importance for food safety.
Experiment Group
Plant Protection
Unit Type
(02)EDUCATION UNIT
Unit
(12)NAVINCHANDRA MAFATLAL COLLEGE OF AGRICULTURE (NAVSARI)
Department
(223)Food Quality Testing Laboratory Navsari
BudgetHead
(303/12024/00)303/01/REG/00032
Objective
1. To study the dissipation behviour of azoystrobin and difenconazole residues in turmeric plant
2. To study azoxystrobin and difenconazole residue in rhizomes
3. To work out processing factor in green and powdered turmeric
Season
Annual
Location Unit Type
(02)EDUCATION UNIT
Location Unit
(12)NAVINCHANDRA MAFATLAL COLLEGE OF AGRICULTURE (NAVSARI)