Pesticides use and its effects on grape production: A review

Abstract

To meet both qualitative and quantitative production standards, pests and diseases in grape cultivation must be actively controlled by an intensive schedule of pesticide applications. The use of pesticides can have both positive and negative effects on grape production and the environment. The harmful effects of pesticides on human health, the environment, and chemical residues in food have sparked this review to focus on the pesticide circumstances in grape production globally. Information reviewed reveals that, the use of pesticides in grape production is the most efficient method for controlling pests and diseases. These agro-chemicals tend to leave poisonous residues that pose serious problems to the environment and human health when applied in inappropriate ways. Furthermore, some fungal pathogens and other grapevine pests develop resistance to pesticides which makes it difficult to control. Additionally, the majority of grape producers’ lack awareness on the impacts of chemical residues in grapes and their products. Grape value chain actors should follow pesticide handling procedures and the instructions available on the labels for effective application of pesticides to reduce contamination of grape products and prevent pesticide residue levels from exceeding the Maximum residue limits (MRLs) which is the standard. Grapevine growers should consider cultural, physical/mechanical, biological, and chemical methods for controlling pests and diseases in grapes.

Keywords

• pesticides
• grapes
• maximum residual levels
• pesticide residues