Determination of Pre-Harvest Interval for Quinalphos, Malathion, Diazinon and Cypermethrin in Major Vegetables
Received Date: Jan 10, 2018 / Accepted Date: Feb 20, 2018 / Published Date: Feb 25, 2018
The present study was undertaken to determine the pre harvest interval (PHI) for quinalphos in Eggplant, Cabbage and Yard long bean; malathion in Eggplant, Yard Long bean and Cauliflower; cypermethrin in Tomato and Yard long bean; and diazinon in Eggplant and Yard long bean depending on Maximum Residue Limit (MRL) set by FAO/ WHO. Five supervised field trials were conducted and sprayed with the field dose (2 ml/L of water) of each pesticide except cypermethrin (1 ml/L of water). Samples were collected at 0, 1, 3, 5, 7, 10, 12, 15 and 18 days after spray. The collected samples were analyzed using Gas Chromatography (GC) coupled with Flame Thermionized Detector (FTD) and Electron Capture Detector (ECD) for the determination of pesticide residues. The level of residues were above MRL up to 10 DAS for quinalphos in Cabbage, 7 DAS in Eggplant, 5 DAS in Yard long bean; for malathion 5 DAS in Yard long bean and Eggplant, 7 DAS in cauliflower; for diazinon 5 DAS in Yard long bean and Eggplant; and 3 DAS for cypermethrin in Yard long bean and Tomato. The determined PHI for quinalphos were 12 DAS in Cabbage and 10 DAS in Eggplant and 7 DAS in Yard long bean; For malathion 7 DAS in Yard long bean and Eggplant and 10 DAS in cauliflower; For diazinon 7 DAS in Yard long bean and Eggplant; For cypermethrin 5 DAS in Yard long bean and Tomato.
Keywords: Vegetables; Pesticide residues; PHI determination; GCFTD; GC-ECD
Citation: Prodhan MDH, Akon MW, Alam SN (2018) Determination of Pre-Harvest Interval for Quinalphos, Malathion, Diazinon and Cypermethrin in Major Vegetables. J Environ Anal Toxicol 8: 553. Doi: 10.4172/2161-0525.1000553
Copyright: © 2018 Prodhan MDH, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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