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Objective: The effect of different brine medium on pesticide residue values (MRL) in the vine leaves  was investigated. Material and Methods: The grape leaves of Sultani seedless grape variety were harvested at the  beginning of July. Harvested leaves were stored without brine as dry and in brine 10%salt containing cold (26.5 °C) and hot (80 °C) for 4 months. Pesticide residue analyzes were performed with LC-MS / MS Agilent Technology and GC-MS Agilent Technology systems. Results: Pesticide residue values in the leaves stored without brine(dry) were found to be very high  compared to the brine medium at two different temperatures. The decrease in pesticide residue values in the cold brine by 69-73 %and in the hot brine by 73-91 %was found compared to without brine (dry). Conclusion: It has been concluded that hot brine is more effective in reducing pesticide residues  in grape leaves of Sultani seedless grape variety.

Asma(Vitis vinifera var. Sultani çekirdeksiz) Yapraklarında Farklı Salamura Ortamlarının Pestisit Kalıntı Düzeylerine Etkisi