2024-03-28T18:47:00Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/621082018-09-13T11:26:34Zcom_10261_15com_10261_6col_10261_268
Effects of soil characteristics on metribuzin dissipation using clay-gel-based formulations
Maqueda Porras, Celia
Villaverde Capellán, J.
Sopeña Vázquez, F.
Undabeytia López, Tomás
Morillo González, Esmeralda
Ministerio de Educación y Ciencia (España)
Junta de Andalucía
Ministerio de Asuntos Exteriores y Cooperación (España)
Metribuzin (MTB) is a herbicide widely used for weed control in growing soybeans and other crops and has been identified in many parts of the world as a groundwater contaminant. To prepare controlled-release formulations (CRFs) of MTB, it was entrapped within a sepiolite-gel-based matrix with one of two proportions of clay/herbicide and used as either a gel or powder after freeze-drying. To determine how its persistence in soil is affected by formulation and soil type, MTB was applied as a CRF or commercial formulation (CM) to soils with different properties. MTB dissipation in all soils investigated was reduced when the herbicide was applied as CRFs, especially in the case of sandy soil and the freeze-dried formulations, with DT50 values of 57.5 and 104.1 days, respectively, versus 24.8 days for CM. A positive relationship between degradation rates, bioactivity, and soil pH was found. MTB adsorption-desorption studies on these soils were also performed, and no relationship between adsorption-desorption and the degradation rate of MTB was found, possibly because of the low adsorption capacity of the studied soils. MTB when applied as a CRF remains active longer than CM, avoiding the need to use more frequently herbicide applications.
This work was supported by the Spanish Ministry of Education and Science (MEC) through Research Projects AGL 2005-00164, by Junta de Andaluc ́ıa (project P06-FQM-01909), and by AECID (project A/016047/08).
Peer Reviewed
2012-12-06T17:20:02Z
2012-12-06T17:20:02Z
2009
2012-12-06T17:20:03Z
artículo
http://purl.org/coar/resource_type/c_6501
doi: 10.1021/jf803819q
issn: 0021-8561
e-issn: 1520-5118
Journal of Agricultural and Food Chemistry 57(8): 3273-3278 (2009)
http://hdl.handle.net/10261/62108
10.1021/jf803819q
http://dx.doi.org/10.13039/501100003767
http://dx.doi.org/10.13039/501100011011
en
open
American Chemical Society