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The vegetables contamination in the process of agricultural production on farms and private allotments
Author(s) -
Yu.Yu. Eliseev,
A A Voitovich,
Yu. V. Eliseeva,
Nina Pichugina,
E S Sergeeva,
N I Alekseeva
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/2/022001
Subject(s) - chlorpyrifos , pesticide , contamination , agriculture , toxicology , pesticide residue , environmental science , environmental chemistry , chemistry , agronomy , biology , ecology
The results of comparative study of the chemicals content in vegetables, produced on farms and private allotments on the Saratov Region are present in this article. The content of organochloride, organophosphorus compounds, pesticides and herbicides in vegetables were analyzed by the thin-layer chromatography method. Nitrates levels in vegetables were determined by the potentiometric method. The organochloride pesticides content in the examples of foodstuffs which were produced on farms and private allotments didn´t have differences in terms of their contamination with these pesticides (p>0.05). The content of organophosphorus insecticides (chlorpyrifos) was not more than permissible level (0.01±0.002 mg/kg), but in agricultural products produced on private allotments the concentration of chlorpyrifos was not more than 50% of the permissible level (0.0045±0,001 mg/kg, p<0.05). The level of melation in vegetable products was from 0.02±0.004 to 0.05±0.001 mg/kg of the permissible level (0.5 mg/kg) and depended on the agricultural cultivation areas. The high content of gliphosphate was found in agricultural products of the dry Zavolgskij Region (0.3±0.001 Mg/кg). On the right side of the Volga River and in regions with the wide melioration system the herbicides concentration was from 30 to 50% from maximum permissible level (0.1±0.002 Mg/кg). In all vegetable products produced on fields of farms the concentrations of nitrates were higher (p<0.05) than in the products produced on private allotments. All chemicals which were studied and found in vegetables products from farms and private allotments contained pollutants in normal concentration. The results of this study will allow us to develop recommendations to reduce the risks to public health.

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