Toxic residue patterns in olive fruit, oil, and waste water of the most common insecticides used for controlling olive fly in central Italy
2002
Spanedda, A.F. | Terrosi, A.
This work reports data on degradation patterns of toxic residues from active principles used for controlling olive fly (Bactrocera oleae), in olive oil, a product for direct consumption, and in waste waters, a by-product that returns to the environment. Current European legislation indicates that maximum tolerable amounts of toxic residues of active ingredients can be estimated only in whole fruits. This contribution summarizes the results of studies carried out in different olive cultivars and environments in previous years and reports new data on trichlorfon, an active principle the use of which is admitted by EU Regulation in Agriculture. Residues of pesticides considered in this study, were monitored from the time of spraying throughout the vegetative cycle until harvest. Results showed that some active ingredients concentrate mainly in the oil, whereas others are mostly detected in waste waters. As to persistence, fenthion required the longest time for complete degradation, followed by dimethoate, trichlorfon and deltamethrin. Special attention should be paid to metabolites of active ingredients whose residue pattern has been determined.
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