Back to Search
Start Over
Dissipation kinetics of forchlorfenuron, 6-benzyl aminopurine, gibberellic acid and ethephon residues in table grapes (Vitis vinifera).
- Source :
-
Food Chemistry . Dec2013, Vol. 141 Issue 4, p4208-4214. 7p. - Publication Year :
- 2013
-
Abstract
- Highlights: [•] Dissipation kinetics of the residues of CPPU, 6-BA, GA3 and Ethephon in grape are reported. [•] Dissipation of residues followed 1st +1st order kinetics. [•] Initial residue of GA3 was below MRL and hence no pre-harvest interval (PHI) is applicable. [•] CPPU, 6-BA and Ethephon residues dissipated with PHIs of 33.5, 12 and 32days, respectively. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 141
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 89998880
- Full Text :
- https://doi.org/10.1016/j.foodchem.2013.06.111