Fungicide effects on ammonium and amino acids of Monastrell grapes

  1. Oliva, J. 2
  2. Garde-Cerdán, T. 1
  3. Martínez-Gil, A.M. 1
  4. Rosario Salinas, M. 1
  5. Barba, A. 2
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

  2. 2 Universidad de Murcia
    info

    Universidad de Murcia

    Murcia, España

    ROR https://ror.org/03p3aeb86

Revista:
Food Chemistry

ISSN: 0308-8146

Any de publicació: 2011

Volum: 129

Número: 4

Pàgines: 1676-1680

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2011.06.030 SCOPUS: 2-s2.0-80051785347 GOOGLE SCHOLAR

Altres publicacions en: Food Chemistry

Objectius de Desenvolupament Sostenible

Resum

The influence of six fungicides (famoxadone, fenhexamid, fluquinconazole, kresoxim-methyl, quinoxyfen and trifloxystrobin) on the amino acids and ammonium composition of grapes (var. Monastrell) are studied. The treatments were performed under critical agricultural practices (CAP), 6 h before grape collection. The analytical determination of amino acids and ammonium were made using HPLC with a photodiode array detector (DAD), after derivatisation of the sample with diethyl (ethoxymethylene)malonate (DEEMM). The application of fungicides to the vine decreased concentrations of nitrogenous compounds in grapes. Furthermore, the qualitative and quantitative effects on the amino acids in the grapes depended on the type of fungicide used. The fungicides which affected the highest number of amino acids were famoxadone and fenhexamid, while quinoxyfen affected the lowest number of amino acids. Grapes treated with famoxadone contained the lowest concentration of total amino acids. © 2011 Elsevier Ltd. All rights reserved.