Abstract
Residues of 2,4-dichlorophenoxyacetic acid (2,4-D) in potato tubers from plants sprayed with a total of 140 g acid equivalent 2,4-D per hectare ranged from 51 to 152 parts per billion (ppb) in samples collected in research plots during a three year period. Comparable samples collected in commercial fields ranged from 84 to 224 ppb in 1975. Higher application rates of 2,4-D to potatoes resulted in slightly higher residues in tubers. Differences in 2,4-D residues among three cultivars were not significant. There was a decrease in 2,4-D residues between the second and sixth week following the last 2,4-D spray application, primarily because 2,4-D was diluted by additional tuber growth. Following harvest, 2,4-D residues decreased, while residues of 2,4-dichlorophenol (2,4-DCP) remained essentially stable in fresh stored tubers. Residues of 2,4-D and 2,4-DCP were found both in the peel and peeled parts of the tuber in approximately equal concentrations. Baking did not reduce the concentrations of residues of 2,4-D and 2,4-DCP.
Resumen
Residuos del ácido 2,4-Diclorofenoxiacético (2,4-D) en tubérculos de papa de plantas asperjadas en un total de 140 g de ácido equivalente 2,4-D por hectárea estuvieron entre 51 y 152 partes por billón (ppb) en muestras colectadas de parcelas de investigación durante un período de tres años. Muestras comparativas colectadas en campos comerciales, estuvieron entre 84 y 224 ppb in 1975. Dosis más altas de aplicación de 2,4-D en papas resultaron en un ligero aumento de residuos en tubérculos. Las diferencias de residuos de 2,4-D entre tres cultivares no fué significativa. Hubo una diseminación de residuos de 2,4-D entre la segunda y sexta semana siguientes a la última aplicación de 2,4-D mayormente debido a la dilución del 2,4-D por crecimiento adicional del tubércule Luego de la cosecha disminuyeron los residuos del 2,4-D mientras que los residuos del 2,4-Diclorofenol (2,4-DCP) se mantuvieron esencialmente estables en tubérculos almacenados frescos. Residuos de 2,4-D y 2,4-DCP fueron encontrados tanto en la cáscara como en las partes peladas del tubérculo en concentraciones aproximadamente iguales. El horneado no redujo la concentración de residuos de 2,4-D y 2,4-DCP.
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Literature Cited
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Published with the approval of the Director of the North Dakota Agricultural Experiment Station as Journal Article No. 1047.
Formerly Associate Professor, Department of Biochemistry, North Dakota State University
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Bristol, D.W., Nelson, D.C. & Cook, L.W. Residues and dissipation of 2,4-D and 2,4-DCP in potato tubers. American Potato Journal 58, 143–151 (1981). https://doi.org/10.1007/BF02854413
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DOI: https://doi.org/10.1007/BF02854413