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Soil Degradation of Metazachlor in Agronomic and Vegetable Crop Fields

Published online by Cambridge University Press:  12 June 2017

Jean Rouchaud
Affiliation:
Lab. Phytopathol., Catholic Univ. Louvain, 1348 Louvain-1a-Neuve
Marc Metsue
Affiliation:
Lab. Phytopathol., Catholic Univ. Louvain, 1348 Louvain-1a-Neuve
Michel Van Himme
Affiliation:
Weed Res. Group, State Univ. Gent, 9000 Gent
Robert Bulcke
Affiliation:
Weed Res. Group, State Univ. Gent, 9000 Gent
Joel Gillet
Affiliation:
State School Hortic., 5800 Gembloux
Luc Vanparys
Affiliation:
Agric. Hortic. Res. Stat., 8810 Rumbeke

Abstract

Metazachlor degradation in soil was studied in fields of spring barley, turnips, brussels sprouts, and leeks. Metazachlor in soil was transformed into 2-hydroxy-N-(2,6-dimethylphenyl)-N-(1H-pyrazol-1-yl methyl)-acetamide (compound 2), 2-chloro-N-(2,6-dimethylphenyl)-acetamide (compound 3), and 4,4′-methylenebis-(2,6-dimethylbenzenamine) (compound 4). Soil concentrations of compound 4 were always lower than 0.1 ppm. The half-life of metazachlor in the 0- to 10-cm soil layer was 1 to 3 mo. Metazachlor and compounds 2, 3, and 4 were not detected in the 10- to 20- and 20- to 30-cm soil layers. Metazachlor and metabolites (compounds) 2, 3, and 4 were not detected in barley grain or in the edible part of the vegetables. The sensitivity limit for these compounds was 0.02 ppm.

Type
Soil, Air, and Water
Copyright
Copyright © 1992 by the Weed Science Society of America 

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