L. Scarponi et al., Imazamox in maize: Uptake, persistence and interference on protein and carbohydrate formation, ITAL J FOOD, 13(2), 2001, pp. 213-219
Imazamox uptake and degradation were investigated in maize (Zea mays hybrid
Balka) by means of an HPLC procedure standardized for this purpose. Herbic
ide uptake increased during the first 24 h after treatment. Thereafter the
degradation rate prevailed resulting in imazamox residues becoming negligib
le 72 h after treatment. In spite of the rapid degradation of imazamox, dec
reased amounts of valine, leucine and isoleucine as well as of total protei
n were found in the treated samples. This is thought to be a direct consequ
ence of imazamox action on its target site, acetohydroxyacid synthase. Also
a decrease in starch which was counterbalanced by an increase in soluble s
ugars was ascertained as a secondary effect of the herbicide action, Nevert
heless, the above effects were produced at a sublethal level, without appar
ent symptoms of stress.