Persistence of tetraniliprole and reduction in its residues by various culinary practices in tomato in India

Kaushik, Ekta; Dubey, Jatiender Kumar; Patyal, Surender Kumar; Katna, Sapna; Chauhan, Avinash; Devi, Nisha

Persistence of tetraniliprole and reduction in its residues by various culinary practices in tomato in India

2019

A field experiment was conducted to study the persistence and dissipation pattern of a new molecule tetraniliprole on tomato fruits and soil. Tetraniliprole was sprayed at the rate of 60 g a.i. ha⁻¹ and 120 g a.i. ha⁻¹on the tomato crop. Tomato fruit samples were analyzed as per the method described by Bosta and Nageswara (Asian J Res Chem 8:383-388, 2015). The residues of tetraniliprole and its metabolite chinazolinon were estimated on HPLC equipped with RP C₁₈ column and photo diode array detector. Initial deposits of tetraniliprole were 0.865 and 1.747 mg kg⁻¹ on fruits and 0.092 and 0.177 mg kg⁻¹ in the soil, respectively, from the two treatments at the rate 60 g a.i. ha⁻¹ and 120 g a.i. ha⁻¹. The residues on fruits dissipated to half in 2.7 and 3.49 days, respectively. Based on the persistence studies, a waiting period of 15 days is suggested on tomato fruit from consumer’s safety point of view. The pesticide residues, left to a variable extent in the tomato after harvesting, are beyond the control of consumers and have deleterious effects on human health; hence, their residues reduction by various culinary processes were highlighted. Treated tomato fruit samples collected at 1, 3, and 5 days after application were also subjected to common household practices. Washing of tomato fruits by tap, lukewarm, and saline water reduce tetraniliprole residues up to 37.63, 44.67, and 61.49%, respectively. Microwave cooking of tomato provided >12% better relief from tetraniliprole residues in comparison with open pan cooking of 72.21%. Chinazolinon residues, a metabolite of tetraniliprole, were not detected in any analyzed processed tomato fruit sample.

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