葡萄果実のバラチオンの撒布残留量について

抄録

The authors carried out some experiments on the, deposits on grapes sprayed with parathion and on the residues in the must added at the beginning of fermentation.
The results obtained are as follows.
(1) Residues sprayed on grapes decreased rather quickly with the elapse of time: Namely they amounted 3.64-1.54mg/kg at first. After five days, however, they were 1.55-0.75mg/kg and after 20 days toxic parathion was barely detectable on grapes even in the absence of rainfall.
(2) Rainfall tends to dissipate the parathion-deposits on the grapes.
(3) Parathion-residues were found out mostly on the skin and very few in the pulps of the grape.
(4) Parathion-residues in wine, were detected for a comparatively long time, probably because of acidic nature of the wine. The residues in the must to which 5.21mg/l of the chemicals were added at the beginning of fermentation amounted about 1.50 mg/l even after 70 days, but only trace was detected after 140 days.
(5) Parathion-residues in the wine were gradually disappeared, accompanied with the deposition of the lees in which much residues of the chemical were proved to contain. The former had probably been adsorbed to the latter.
They had no harmfull effects on color and flavour of the wine.