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Insect Sci ; 20(6): 734-42, 2013 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-23956070

RESUMO

A greenhouse study was conducted to investigate the persistence of methoxyfenozide in pepper (Capsicum annuum L.) foliage. An aqueous suspension of methoxyfenozide was sprayed on pepper plants at concentrations of 72 and 144 mg of active ingredient (a.i.)/L. Foliage was collected at different intervals of time (0, 3, 5, 10, 20, 30, 40, and 50 days) after the treatment, and the methoxyfenozide residue was measured by high-performance liquid chromatography. The foliage was also used in bioassays to determine the residual toxicity on and the consumption rate of the third-instar larvae of the beet armyworm, Spodoptera exigua (Hübner) (Lepidoptera: Noctuidae). The methoxyfenozide concentrations observed after 50 days had decreased to 19 and 69 µg/g per sample, corresponding to a loss of 61% and 28% from the application concentrations of 72 and 144 mg a.i./L, respectively. When fitting a first-order kinetics degradation model, the half-life (DT50 ) of this compound was 76 days. Both application concentrations of methoxyfenozide caused a high mortality rate (≥97%) when the larvae were fed the pepper foliage collected at all of the time intervals. Lastly, at all of the time points, the consumption rate by the larvae was reduced to between 57% and 92% for both concentrations that were bioassayed. Our results indicate that, under the present greenhouse conditions, the degradation of methoxyfenozide was slower than that reported by other authors and that its residues were highly toxic to S. exigua larvae. The implications of these results for the management programs of this pest are discussed.


Assuntos
Hidrazinas , Hormônios Juvenis , Mariposas/efeitos dos fármacos , Resíduos de Praguicidas/análise , Animais , Capsicum , Comportamento Alimentar/efeitos dos fármacos , Hidrazinas/análise , Hidrazinas/toxicidade , Hormônios Juvenis/análise , Hormônios Juvenis/toxicidade , Larva/efeitos dos fármacos , Resíduos de Praguicidas/toxicidade
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