KOMPAS.com – The topic of pesticide residue contamination in imported wine has been widely discussed on social media recently.
Compared to other fruit, grapes are among the fruits that have the highest risk of pesticide residues. Why?
Awang Maharijaya, Head of the Center for Tropical Horticulture Studies, Bogor Agricultural Institute (IPB), confirmed this.
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“This grape is indeed one of those with a high risk. Fruit that is eaten directly with the skin, including grapes and apples, has a high potential for contamination if it is not cultivated well,” explained Awang when contacted. Kompas.com, Wednesday (30/10/2024).
Furthermore, he said that grapes have morphological characteristics in the form of thin skin and soft fruit tissue.
Thus, grapevines are considered ideal hosts for many plant pathogens, especially insects and moths.
“This vulnerability forces farmers to implement intensive pest control strategies, including the use of pesticides,” said Awang.
“The high frequency of pesticide application, coupled with the large surface area of grapes, has the potential to increase the accumulation of pesticide residues on the fruit,” he continued.
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Meanwhile, the physical integrity of grapes is easily disturbed, causing mechanical injuries or bruising.
Grape plants bear abundant fruitThese wounds will become an entry point for various pathogenic microorganisms, such as bacteria, which can cause post-harvest rot.
As a result, farmers often use pesticides or fungicides to control the growth of these pathogenic microbes.
“High selection pressure from pests, diseases and post-harvest disturbances encourages farmers to implement intensive cultivation practices, including the use of pesticides in quite large quantities,” explained Awang.
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“This ultimately has an impact on increasing the risk of pesticide residue contamination on grapes,” he concluded.
