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Relative Uptake of The Fungicide Carbendazim
Relative Uptake of The Fungicide Carbendazim
Abstracts
Uptake of fungicide carbendazim by eight fruits and vegetables on dipping in carbendazim aqueous suspension, and its effects on
keeping quality of tomato and apple were investigated. The uptake of carbendazim varied significantly (p<0.01), ranging from
68.97±2.89 to 813.64±11.46 µg (mean 342.13 µg) among the fruits and vegetables. The lowest uptake was in apple followed by
banana, orange, tomato, okra, grape (golden), grape (blue), sapota and carrot. The dip treatment was more effective for storage life
extension of tomato than apple and at ambient (32±2oC) than at low temperature (7±2oC). Cumulative physiological loss in weight,
physical appearance and spoilage in tomato and apple, and lycopene content, titratable acidity, ascorbic acid content and moisture
content in tomato were also analysed during the course of storage.
Key words: Carbendazim uptake, fruits and vegetables, dip treatment, keeping quality
considered as the residue uptake, and expressed as µg per 100 g different forms) was the lowest in apple followed by (in an
sample, µg per 100 g MBC and µg per 100 ml MBC suspension. increasing order), banana, orange, tomato, okra, grape (golden),
grape (blue), sapota and carrot. Lower uptake in grape was due to
Studies on storage life: The spiked and the non-spiked tomato
poor penetration of suspension through peels. During spiking
and apple samples were stored at 32±2oC (ambient) and 7±2oC
the residue might have deposited on the surface, leading to slight
(low) to observe cumulative physiological loss in weight (CPLW),
absorption by outer waxy layers and subsequently inner cuticles.
skin shrivelling and fungal spoilage. The period in days just prior
A similar observation was made on absorption of field-applied
to appearance of fungal spoilage was considered as the storage
pesticides on standing crops (Cabras et al., 1998). In a detailed
life. Percent spoilage of tomato and apples was calculated by
study on mechanism of pesticide absorption on plant body, enough
expressing the ratio of the weight of the spoiled tomato or apple to
evidence was presented to show that the driving force for pesticide
the weight of tomato or apple taken for storage study in percentage.
penetration into plant body depended on formulation, lipophilicity
The CPLW was determined by the difference in weight between
and concentration of the active ingredient (Baur et al., 1997;
the fruits or vegetables of the first day and that of the any respective
Marzouk et al., 1998).
storage day to get the CPLW of the particular day.
Physical change or fungal spoilage: Shrivelling of skin started on
Chemical quality analysis: Chemical quality parameters such as
5th and 10th day in case of the spiked tomato and 4th and 8th day in
moisture content, titratable acidity, ascorbic acid and lycopene
case of the non-spiked one at AT and LT, respectively (Table 2).
contents of the fresh as well as the stored samples of the treated
On the other hand, initiation of fungal spoilage was observed on
and the control tomatoes were analysed by the standard oven dry
9th and 18th day for the spiked tomato and 6th and 14th day for the
(AOAC, 1990), titrimetric (AOAC, 1990) and spectrophotometric
non-spiked one at AT and LT, respectively (Table 2). It showed
(Beerh and Siddappa, 1959) methods, respectively.
that initiation of fungal spoilage in tomato was delayed by the
Statistical analysis: All the data were subjected to calculation of MBC treatment to a greater extent at LT than that at AT. Moreover,
mean±standard deviation of a number replicates and subsequent percentage spoilage was found to be significantly (p<0.01) less in
one-way analysis of variance (ANOVA) for significant differences the spiked tomato than the non-spiked one on 10th and 22nd day of
among them (Snedecor and Cochran, 1989) storage at AT and LT, respectively (Table 2).
Storage life: Although skin shrivelling set in earlier than initiation
Results and discussion of fungal decay, storage life of tomatoes and apples were determined
Uptake of MBC residue: Mean weights of fruits and vegetables by initiation of fungal spoilage and the appearance of black spot
samples before and after dip treatment ranged from 1500.5±0.2 to on skin as an indication, respectively. Both the spiked and the
1519.6±2.4 g (mean 1508.67g) and 1509.1±2.1 to 1536.1±2.5g non-spiked apples showed significantly (p<0.01) longer storage
(1523.38g), respectively (Table 1). Gain in weight by the samples life than the spiked and the non-spiked tomato, respectively at AT
due to dip treatment varied from 0.41±0.02 to 1.55±0.09% (mean as well as LT (Table 2). Furthermore, the spiked tomato were found
0.97%) depending upon the type of fruits and vegetables (Table to have a storage life of 9 and 18 days at RT and LT respectively,
1). On the other hand, mean volumes of MBC suspension before which were significantly (p<0.01) greater than the respective storage
and after dip treatment were 2000±0.00 ml (mean 2000 ml) and life of the non-spiked tomato (Table 2). It showed that dip treatment
1942.7±2.6 to 1979.2±1.2 ml (mean 1962.82 ml), respectively (Table with MBC extended the storage life of tomato significantly (p<0.01)
1). Decrease in volume of MBC suspension used for dip treatment at both the storage temperatures. Use of benomyl or MBC as a
ranged from 1.04±0.05 to 2.86±0.15% (mean 1.86%) depending upon post-harvest treatment for extension of storage life of a number of
the type of fruits and vegetables (Table 1). fruits and vegetables was reported earlier (Abu-Baker and Abdul-
Karim, 1994; Amadioha, 1996, 1998; Goulart et al., 1992; Jahangir et
Percentage weight gain during dip treatment was considered as
al., 1994; Nwufo et al., 1994; Papadopoulou-Mourkidou, 1991;
actual uptake of MBC suspension by the fruits and vegetables,
Rathu et al., 1989; Sanderson, 1999; Sharma et al., 1989; Waskar et
whereas percentage decrease in volume of MBC suspension included
al., 1999a, 1999b).
the loss due to actual uptake of MBC suspension as well as the loss
due to evaporation or spillage, etc. at the time of handling the produce. Cumulative physiological loss in weight (CPLW): Percentage
Hence, the percentage weight gain represented the uptake of MBC CPLW was found to be significantly (p<0.01) greater in tomatoes
residue more appropriately than the percentage volume loss. The than in apples at both the storage temperatures. Values of CPLW
percentage weight gain values were 39.42 to 72.95% (mean 51.87%) were more at AT than at LT for both the spiked and the non-spiked
lower than the percentage loss in volume. The fruits and vegetables tomatoes and apples on the same days of storage (Table 2).
like tomato, grapes, apple with waxy smooth skin showed less gain Physiological loss in weight in fruits and vegetables is due to
in weight than the ones like carrot, sapota, banana, okra, etc. with respiration and evapo-transpiration, which in turn depends on
rough skin. Because uptake of residues was due to penetration of atmospheric temperature and humidity and number of lenticels or
residue through skin or peel. stomata per unit area of the fruits and vegetables. Furthermore,
the treated samples of both tomatoes and apples showed
Quantity of MBC uptake (ppm) was found to vary significantly
significantly (p<0.01) lower % CPLW than the corresponding
(p<0.01) among the fruits and vegetables as the case may be, and
non-treated sample during the course of storage at both the
ranged from 68.97±2.89 to 813.64±11.46 µg (mean 342.13 µg) (Table temperatures (Table 2).
1). Uptake of MBC residue expressed as µg per100g sample, µg
per100 µg MBC and µg per100 ml suspension was also found to Moisture content (wet weight basis): Percent moisture content
vary significantly (p<0.01) from one fruit or vegetable to others of the treated and the control tomatoes was 95.03±0.49, which
(Table 1). However, uptake of MBC residue (expressed in all three decreased significantly (p<0.01) after 4 and 8 days of storage at
Table 1. Uptake of MBC residue by different fruits and vegetables
Samples Weight of Sample (g) Volume of MBC suspension Concentration Amount Uptake of MBC by various Average
Before After Gain in (375 ppm) ml of MBC of MBC fruits and vegetables recovery
spiking spiking weight Before After Gain in uptake used mg/100 mg/100 mg/100 extraction
(%) spiking spiking weight (ppm) mg sample mg MBC ml MBC (%)
(%) solution
Tomato 1503.1±1.6 1509.1±2.1 0.41±0.02a 2000±0.00 1979.2±1.2 1.04±0.05a 375±0.00 276.55±4.65d 18.40±0.31d 0.0369±0.0006d 13.82±0.23d
Apple 1519.6±2.4 1531.7±2.9 0.79±0.03 cd 2000±0.00 1961.4±1.9 1.93±0.09 d 375±0.00 68.97±2.89a 4.54±0.19a 0.0092±0.0004a 3.45±0.14a
Carrot 1507.8±0.8 1531.2±1.3 1.55±0.09 f 2000±0.00 1946.2±2.3 2.69±0.12 e 375±0.00 813.64±11.46 i i
53.96±0.76 0.1085±0.0015 i 40.68±0.57i
Okra 1500.8±0.5 1518.6±1.0 1.19±0.11 e 2000±0.00 1962.6±1.7 1.87±0.09 d 375±0.00 303.44±4.03 e e
20.22±0.27 0.0405±0.0005 e 15.19±0.20e
Orange 1514.2±2.2 1528.0±2.7 0.91±0.10 º 2000±0.00 1960.3±3.0 1.98±0.13 d 375±0.00 189.41±3.44 c c
12.51±0.23 0.0253±0.0005 c 9.47±0.17c 79.39
&
Grapes 1501.6±0.2 1510.8±0.6 0.61±0.04 b 2000±0.00 1974.4±1.5 1.28±0.08 b 375±0.00 328.63±3.09 f f
21.89±0.21 0.0438±0.0004 f 16.43±0.15f
Grapes&& 1500.5±0.2 1511.2±0.5 0.71±0.04c 2000±0.00 1970.5±1.4 1.47±0.09bc 375±0.00 342.55±3.41g 22.83±0.23g 0.0457±0.0005g 17.13±0.17g
Sapota 1511.9±1.5 1533.7±1.9 1.44±0.09 f 2000±0.00 1942.7±2.6 2.86±0.15 e 375±0.00 671.93±9.91h 44.44±0.66h 0.0896±0.0013h 33.60±0.50h
Banana 1518.5±2.4 1536.1±2.5 1.16±0.06 e 2000±0.00 1968.1±1.1 1.59±0.06 c 375±0.00 84.06±3.12b 5.54±0.21b 0.0112±0.0004b 4.20±0.16b
Mean 1508.67 1523.38 0.97 2000 1962.82 1.86 375 342.13 20.70 0.0456 17.11
Mean ± Standard Deviation values with different superscripts a, b, c,….. differ significantly (p<0.01). &=pale to green, &&=blue black
Table 2. Effect of MBC treatment, storage period and temperature on CPLW(%), physical change or spoilage and storage life of tomato and apple
Sample Storage Percent CPLW on storage at different temperature on different days Physical change Storage
temp* 2 4 6 8 12 16 20 24 28 32 and fungal spoilage life(Day)**
Spiked AT 3.28±0.07c 5.76±0.03i 8.59±0.07k 10.95±0.14q ND ND ND ND ND ND Skin shrivelling started on 5th day; 9B
spoilage started on 9th day and 38.5 %
tomato (weight basis) spoiled on 10th day.
a g c p
LT 1.33±0.00 2.31±0.06 3.14±0.03 4.02±0.04 5.04±0.05 5.87±0.02 6.41±0.04 t u j ND ND ND Skin shrivelling started on 10th day; 18E
fungal spoilage started on 18th day; 8.8
% (weight basis) spoiled on 22nd day.
d j
Non-spiked AT 3.84±0.02 6.69±0.06 9.31±0.06 11.78±0.19 l r ND ND ND ND ND ND Skin shrivelling started on 4th day; fungal 6A
spoilage started on 6th day; 82.1 %
tomato (weight basis) spoiled on 10th day.
LT 1.98±0.05b 2.81±0.03i 3.71±0.07d 4.63±0.06o 5.99±0.04u 6.79±0.04j 7.31±0.08y ND ND ND Skin shrivelling started on 8th day; 14C
fungal spoilage started on 14th day; 89.6
% (weight basis) spoiled on 22nd day.
Spiked apple AT ND 1.98±0.01 b ND d o
3.76 ±0.05 4.47±0.07 6.02±0.16 8.30±0.11 u k ND ND ND Skin shrivelling started on 10th day; 16D
black spot appeared on 16th day.
LT ND 0.69±0.00e ND 1.34±0.02a 1.61±0.02s 2.41±0.03v 2.78±0.01i 3.10±0.02c 3.37±0.05c 3.72±0.05d Skin shrivelling started on 30th day; 35G
black spot appeared on 35th day.
Non-spiked AT ND 2.13±0.04g ND 4.17±0.02n 5.11±0.00t 7.86±0.06x 9.37±0.13l ND ND ND Skin shrivelling started on 10th day; 14C
Relative uptake of the fungicide carbendazim by selected fruits and vegetables and keeping quality
Table 3. Effect of MBC treatment, storage period and temperature on percent moisture content and acidity of tomato
Samples Storage Storage period (days)
Temperature 0 4 8 12 16 24
Percent moisture content (wet weight basis)
Spiked tomato AT 95.03±0.49Aa 92.06±0.26Bbc 91.14±0.31CFc 91.02±0.20Cc ND ND
LT 95.03±0.49 Aa 93.65±0.40 Dabc 92.77±0.43Deb 92.41±0.23EHb 92.19±0.27EHb 92.02±0.31EHbc
Non-spiked tomato AT 95.03±0.49Aa 91.88±0.29EFbc 90.79±0.28Gc 90.63±0.34Gc ND ND
LT 95.03±0.49 Aa 93.42±0.38 Dab 92.69±0.24DEab 92.26±0.19EHb 91.94±0.27FHbc 91.78±0.22Hbc
Percent titratable acidity as citric acid (dry weight basis)
Spiked tomato AT 7.63±0.24Aa 9.38±0.32Bbc 10.07±0.42BCbc 10.46±0.36Cc ND ND
LT 7.63±0.24 Aa 7.88±0.19 Aa 8.19±0.17ADFa 8.59±0.21DEFa 8.91±0.29BEFb 9.45±0.25BFbc
Non-spiked tomato AT 7.63±0.24Aa 9.56±0.24BCbc 10.43±0.30Cc 10.66±0.44Cc ND ND
LT 7.63±0.24 Aa 7.96±0.26ADa 8.28±0.18DFa 8.71±0.33BFGa 9.06±0.20FBb 9.52±0.32BGbc
Table 4. Effect of MBC treatment, storage period and temperature on lycopene and ascorbic acid contents of tomato
Samples Storage Storage period (days)
temp 0 4 8 12 16 24
Lycopene content (mg per 100 g dry weight)
Spiked tomato AT 34.41±3.22Aa 85.77±4.66BHcd 106.79±3.51Cef 119.60±3.56DFfghi ND ND
LT 34.41±3.22 Aa 44.88±3.31Eab 79.81±2.07Bc 105.93±3.95Cef 116.90±2.69Dfgh 127.19±3.51Fghi
Non-spiked tomato AT 34.41±3.22Aa 108.50±4.68Cdefg 117.92±2.50Dfgh 131.59±4.59Gh ND ND
LT 34.41±3.22 Aa 49.10±3.19Ea 94.12±2.60Hde 126.49±3.36FGgh 129.53±2.55FGhi 132.24±3.60Fgi
Ascorbic acid content (mg per 100 g dry weight)
Spiked tomato AT 423.46±6.31Aa 264.11±4.75Bc 188.21±3.29Cf 151.09±2.87Dg ND ND
LT 423.46±6.31 Aa 379.30±4.84 Eb 291.56±3.64Fe 262.19±3.95Bc 218.51±2.44Gh 172.17±2.26Hi
Non-spiked tomato AT 423.46±6.31Aa 239.69±3.78Id 181.33±4.04Cf 150.66±3.12Dg ND ND
LT 423.46±6.31 Aa 371.92±5.07 Eb 287.84±3.20Fe 247.16±3.17Icd 209.46±2.70Jh 169.28±2.42Hi
AT - Ambient temperature (32±2°C), LT - Lowl temperature (7±2°C)
ND - Not doneMean ± Standard Deviation values with different superscripts a, b, c,….at p<0.01 & A, B, C, ….at p<0.05 differ significantly
AT and LT, respectively. There was no significant difference in % AT than LT upto 8 days of storage, subsequent to which the
moisture content of the treated tomato from the corresponding difference was insignificant (Table 4). This finding was confirmed
untreated control after any days of storage at both the storage from the earlier studies, which showed that lycopene content of
temperatures (Table 3). stored tomatoes at AT was higher than that at LT (Ajlouni et al.,
2001; Hamauzu et al., 1998). The treated sample had non-
Titratable acidity as citric acid (g per 100 g dry weight): Titratable
significantly lower lycopene content than the untreated control
acidity of the treated as well as non-treated tomatoes was 7.63±0.24
during storage in most of the cases, except LT storage for 8 and
g per 100 g dry weight, which increased significantly (p<0.01)
12 days, which was significant (p<0.01) (Table 4).
after 4 and 16 days of storage at AT and LT, respectively (Table
3). This was supported by the fact that tomato is a climacteric Uptake of MBC residue (µg per g sample) was lowest in apple
fruit (Burton, 1982), where respiration increases first and then followed by banana, orange, tomato, okra, grape (golden) grape
decreases at later stages during ripening (Wills et al., 1981). (blue black) and sapota. Low level of uptake of MBC residue in
Organic acids too increase during storage of such fruit resulting some fruits and vegetables was probably due to presence of
in increased titratable acidity. It showed no significant (p<0.01) waxy layer or characteristic features of peels. Dip treatment with
variation from that of the untreated control during storage for MBC suspension was able to prolong to a greater extent the
any days studied at both temperatures in case of the treated storage life of tomato than that of apple and at ambient
tomato (Table 2). temperature than that at chill temperature. The dip treatment of
tomato decreased percent cumulative physiological loss in weight
Ascorbic acid content (mg per 100 g dry weight): Ascorbic acid significantly during storage. Therefore, post-harvest controlled
content of both the treated and the untreated control tomatoes MBC treatment of selected fruits and vegetables would result in
decreased significantly (p<0.01) even after 4 days of storage at significant increase in their shelf-life at room temperature, and
AT as well as LT (Table 4). There was no significant variation in
could be beneficial as the residues remain below tolerance limits.
the ascorbic acid content of the treated and the untreated tomatoes
on any day of storage, carried out at both the temperatures, except
4 days of storage at AT, wherein the samples showed significant
Acknowledgement
(p<0.01) difference in the ascorbic acid content (Table 4). The authors are thankful to Dr. A.S. Bawa, Director, DFRL, Mysore
Lycopene content (mg per 100 g dry weight): Lycopene content for his encouragement and support during this study and kind
of both the treated and the untreated tomatoes was 34.41±3.22 permission for publishing the results.
mg per 100 g dry weight, which increased significantly (p<0.01)
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