Pesticide residues in vegetables (bitter gourd, string beans, cabbage, pechay, snap beans, carrots)
2008
Varca, L. M., Philippines Univ. Los Banos, College, Laguna (Philippines). National Crop Protection Center
Pesticide residue monitoring on snap beans, carrots, cabbage, and pechay at Carangglan, Nueva Ecija, Bambang and Kayapa, Nueva Viscaya, and La Trinidad, Benguet [Philippines] indicated that residues of profenopos, chlorothalonil, L-cyhalothrin, cypermethrin, deltamethrin, chlorpyrifos, and fipronil were lower than the CODEX recommended MRLs and are even below the minimum detectable limit for these pesticides. These could be correlated to the long pre harvest interval of 7-10 days. Insecticide application was done once a week during the late stage of production. Different household processes such as washing the vegetables with detergent and water, soaking in a 0.2 mg/L sodium hypochlorite solution and cooking reduced pesticide residues that may be present at the time of harvest. In bitter gourd, washing with detergent and water reduced cypermethrin residues by 66% while only 14% of L-cyhalothrin residues were removed by washing with water and detergent. Deltamethrin residues in string beans were reduced 27%-37% by washing and cooking. When vegetables are purchased, they are either kept at room temperature or refrigerated. Temperature and storage time affect the decline of pesticide residues. Chlorpyrifos and lambda-cyhalothrin residues were reduced by 78% and 50% when kept at room temperature for 7 days. Decline of residues were slower at refrigerated temperature.
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