Submitted to: Pesticides Residues in Food 2008
Publication Type: Book / Chapter
Publication Acceptance Date: 9/1/2008
Publication Date: 9/26/2008
Citation: Mastovska, K. 2008. Azoxystrobin (a new evaluation). Pesticide Residues in Food. 194:1-202. Interpretive Summary:
Technical Abstract: Azoxystrobin is a systemic, broad-spectrum fungicide belonging to the class of methoxyacrylates, which are derived from the naturally-occurring strobilurins. It exerts its fungicidal activity by inhibiting mitochondrial respiration in fungi. This monograph provides a new evaluation of azoxystrobin, which was prepared for the FAO/WHO Joint Meeting on Pesticide Residues. The reviewed data included information on physical and chemical properties, metabolism (plant and animal), environmental fate, analytical methods, storage stability, use pattern, supervised field trials, fate of residues during processing, and farm animal feeding studies. The supervised trial information included data on citrus fruits (post-harvest and foliar treatments), stone fruits (cherry, peach, plum), berries and small fruit (blackberry, blueberry, cranberry, grapes, raspberry, strawberry), tropical fruits with inedible peel (banana, mango, papaya), bulb vegetables (bulb onion, spring onion, leeks), brassica vegetables (broccoli, Brussels sprouts, cabbage, cauliflower, kohlrabi), fruiting vegetables (cucumber, gherkin, melon, summer squash, pepper, tomato), lettuce, legume vegetables (beans, peas), pulses (soybeans), root and tuber vegetables (beetroot, carrot, chicory, potato, radish, sugar beet), stalk and stem vegetables (artichokes, asparagus, celery, witloof chicory), cereal grains (barley, oat, rye, triticale, wheat, maize, rice), tree nuts (almonds, pecans, pistachios), oil seeds (cottonseed, peanuts, sunflower), herbs (basil, chives, parsley, mint), peanut hay, soybean forage and hay, straw, fodder and forages of cereal grains (barley, oat, rye, triticale, wheat, maize, rice), sugar beet tops, dried herbs (basil, chives, parsley, hops), and almond hulls.