露地与温室蔬菜中农药残留主要影响因子的研究  

Study on Major Effect Factors of Pesticide Residue in Field and Greenhouse Vegetables

作　　者：简秋[1] 龚勇[1] 郑尊涛[1] 朱光艳[1] 朴秀英[1] 段丽芳[1] 秦冬梅[1] 

机构地区：[1]农业部农药检定所,北京100125

出　　处：《农药科学与管理》2014年第7期32-35,共4页Pesticide Science and Administration

摘　　要：采用温室与露地对比试验法研究了露地和温室大棚2种生产环境中毒死蜱、氟啶脲等2种杀虫剂和甲基硫菌灵、嘧菌酯等2种杀菌剂在青椒、青菜、小油菜和黄瓜等4种蔬菜中最终残留量的差异,并运用方差分析法了环境因子(温室与露地)、施药次数、施药剂量等主要因子对最终农药残留量差异的贡献进行了分析。田间比对试验结果表明,温室中蔬菜的最终农药残留量明显高于露地,差异倍数最大的达到29.75。方差分析结果表明,环境因子(温室与露地)对蔬菜中最终农药残留量的影响最大,P值分别0.000 2、0.000 2、0.002 3和0.008。研究结果初步探明了影响温室与露地中最终农药残留量的主要因子,为政府部门制定农药风险管理措施,健全温室用农药的登记管理提供了技术依据。The differences between residue level of chlorpyrifos, chlorfluazuron, thiophanate- methyl, azoxystrobin and prochloraz in open field and greenhouse vegetables were studied and the contributions of main factors such as production environment, application number and appli- cation dosage toresidue level were analyzed using the method of analysis of variance. The results indicated that the residue level in greenhouse vegetables was significantly higher than that in field vegetables with the maximum variance time of 29.75. The environment factor （open field and greenhouse） is the highest contribution factor to the residue in vegetables and the variety P value were 0.000 2, 0.000 2, 0.002 3 and 0.008. The results will produce scientific basis for the regulatory departments to establish pesticide risk management measures and comprehensive technical requirements for greenhouse use pesticide registration

关 键 词：温室 露地 最终农药残留量 主要影响因子 

分 类 号：S63[农业科学—蔬菜学] S481.8[农业科学—园艺学]