Table 4.
Natural and synthetic pesticide residue content.
| Methods of Cultivation | Sampling Points | Active Substance (mg/kg) | ||
|---|---|---|---|---|
| Sulphur | Cooper | |||
| juice | ||||
| Organic | natural pesticides | 1 | 17.6 | 3.26 |
| 2 | 17.7 | 3.15 | ||
| 3 | 17.0 | 3.01 | ||
| mean | 17.4 B * | 3.14 B | ||
| wine ** | ||||
| mean | 6.7 b | 0.56 b | ||
| Conventional | juice | |||
| 1 | 3.2 | 2.14 | ||
| 2 | 3.4 | 2.05 | ||
| 3 | 3.1 | 2.06 | ||
| mean | 3.2 A | 2.08 A | ||
| wine | ||||
| mean | 2.8 a | 0.44 a | ||
| Sampling Points | Cyprodinil *** | Fludioxonil | ||
| juice | ||||
| Organic | synthetic pesticides | n.d. | n.d. | |
| Conventional | 1 | 14.7 a * | 18.9 a | |
| 2 | 18.4 a | 15.3 a | ||
| 3 | - | - | ||
* Mean values in columns denoted by the same uppercase or lowercase letters do not differ statistically significantly at 0.05 according to the t-test; ** wine data are published elsewhere (in press); *** Limits on the number of pesticides in relation to fresh fruit: cyprodinil 3.0 mg kg, fludioxonil 4.0 mg kg. Regulation (EC) No 396/2005 [35] of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed.